As I navigate my way through West Campus dining halls, Trillium, Terrace and yes, even Okenshields, I realize my appreciation for Cornell’s food extends beyond the meals the University provides and into the accessibility and openness this community has for vegetarians and vegans alike.
Cornellians might be quick to share derisive Okenshields memes, but behind Cornell Dining’s offerings are a slew of careful decisions designed to ensure nutritious and healthy options, according to Michele Lefebvre, Cornell Dining’s director of nutrition management.
A team of four Cornell Dining chefs truly towered above the rest of their competitors, bringing home gold at the annual American Culinary Federation competition despite contending with a set of ingredients that were unknown until the day of competition.
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.
The larger goal of the remodel was to merge the Market and Café Jennie into one upscale café experience, where you can buy unique products including Nitro coffee, cold brew coffee and three flavors of kombucha on tap.