Over 15 million Americans have food allergies. One-third of them are allergic to more than one major allergen: peanut, tree nut, milk, soy, shellfish, eggs, wheat and gluten. There are over 500 members of the Cornell community who adhere to a gluten-free diet, according to Michele Lefebvre, Cornell’s director of nutrition management. Each year in the U.S., 200,000 people require emergency medical care for an allergic reaction to food. Commendably, Cornell has an allergen-free dining hall, a single-use rule for dining hall plates, separate service utensils for each item and labeling of major allergens for each menu item.