Allergen Safe Food Program

CulinArt is a leader in allergen safe dining programs, serving esteemed independent schools and higher education throughout the country.

CulinArt Group Food Allergy Program

Students and families choose CulinArt Group because eating with us feels safe, clear, and straightforward. Our food allergy program gives every guest the information, training, and support they need to navigate dining halls, retail cafes, and grab and go with confidence. We blend nationally recognized education with practical safeguards that work in everyday service, so students can focus on class, community, and campus life while trusting that dining has their back.

We start with people. Our teams complete FARE recognized Food Allergies and Celiac Disease training before the academic year and refresh that training on a regular cadence. The curriculum covers what allergies are, the nine major allergens, gluten awareness, symptoms of a reaction, and the operational steps that reduce cross contact. We reinforce the learning through an in person Allergy Training Bootcamp that uses role play and hands on drills to build real confidence at the line. Activities include the top nine Allergen Scavenger Hunt, Read That Label, case studies, and campus action planning.

At the point of service, guests always have direct access to someone who can help. Every account designates an Ingredient Expert who is trained to answer ingredient questions and explain how dishes are prepared. We consistently encourage students to speak with that manager or chef and to ask to see labels whenever they want more detail.

Beyond daily interactions, students can schedule time with our registered dietitians. We use Practice Better, a HIPAA, PIPEDA, and GDPR compliant platform for one on one consultations, which makes booking simple and keeps communications organized and secure.

CulinArt is part of our family, they’re part of our team, they’re part of our school. It’s very unique and it’s very hard to put into so many words.

- Robert York

Assistant Principal, Kellenberg Memorial High School

How our program keeps guests safe

Our standards are designed for real food service environments. Teams practice precise recipe management and disclosure, learn to spot and prevent cross contact, and use clear escalation paths so questions are routed quickly to a manager. We pay special attention to self serve, grill, fryer, and made-to-order stations where cross contact risk is higher, and we train associates to guide guests to safe options and preparation methods.

Guests are also empowered to self advocate. We encourage them to review menus ahead of time, to talk with the Ingredient Expert about any allergy or special diet need, and to build meals around naturally safe basics when appropriate. We provide tips and education on the top nine allergens to make those choices easier.

To make the experience visible, we align our training and procedures with consistent labels and icons. Icons for allergens and special diets appear wherever guests make decisions, and our teams are coached to use the same language at the line that appears on digital menus and signs. That alignment reduces confusion and helps a student confirm an item in seconds.

Clear Labels and Digital Menus With Nutrislice

Nutrislice puts allergen and ingredient transparency in the palm of a student’s hand. Across app, web, large format screens, and digital food labels, Nutrislice displays ingredient lists, nutrition, and easy to scan icons for the nine major allergens and common preferences like vegan, vegetarian, organic, plant centric, and halal. Guests can filter in real time to see only items that fit their needs. Content is available in more than fifty languages, which supports international students and multilingual families.

Behind the scenes, Nutrislice gives our chefs and managers unified tools to keep information accurate and current. Teams create and manage digital menu boards, online menus, and mobile ordering where applicable, so guests see the latest offerings with allergen information front and center. That single source of truth means fewer surprises for students and faster updates for our staff when recipes rotate or an item changes.

For campuses that want to extend visibility into dining spaces, Nutrislice Showcase powers digital signage and digital food labels. We recommend these touchpoints to improve communication about menus, nutritional information, and dining programs in a way that is eye catching, dynamic, and consistent across locations. It is one more way to meet students where they are and to reinforce the same allergen details they see on their phones.

From a guest perspective, the benefit is immediate. Students can filter by the top nine allergens, confirm ingredients and preparation details, and even place digital orders on mobile or desktop when available, all without guessing whether the item is appropriate. The experience is designed to help them make informed meal choices quickly during busy days.

OUR PILLARS

Culinary

We believe that fresh, hand-crafted food is the only way.

Hospitality

We are 100% focused on driving excellence in our hospitality culture.

Engagement

We connect with customers, clients and team members every single day.

Wellness

We provide the foods, tools and education you need to eat and live well.

Sustainability

We care about where food comes from and our impact on the environment.

Ongoing verification and allergen testing

Training and labeling are only as strong as the verification behind them. Our regional dietitians conduct wellness and labeling audits on a quarterly basis. These audits check for compliance with our Eat Well program standards, correct use of icon systems, and a balanced mix of meals, snacks, and beverages. Findings guide refreshers, retraining, and menu adjustments as needed.

We add another layer of assurance with rotational allergen testing and randomized spot checks. Using Reveal 3D screening kits, our dietitians and chef managers test for specific allergens on a schedule, then complete extra checks during that schedule to confirm execution. This process helps verify that recipes were followed, cross contact did not occur, and declared allergens match what is served. The result is a closed loop system where training, labeling, and testing reinforce one another.

Because student populations and menus change throughout the year, these verification steps continue across seasons. As new items, pop ups, or limited time offers appear, our teams update Nutrislice, validate icons, and schedule targeted tests so accuracy keeps pace with campus life.

Programs by audience: K to 12 and universities

Independent and private schools want students to feel safe, seen, and supported at every meal. Our K to 12 program pairs immersive education with daily care. Students and families know a trained Ingredient Expert is on site to answer questions. Associates practice label reading and scenario planning that mirrors school life, from the lunch line to themed events. We encourage families to review menus in advance and to speak with the Ingredient Expert, which builds shared confidence and a predictable routine for younger diners.

University dining requires scale, speed, and transparency across many venues. Our campus approach begins with pre-semester certification for culinarians, managers, and service teams, followed by Allergy Training Bootcamp sessions that bring concepts to life. We make managers visible at service points and maintain consistent icon systems across platforms. For deeper needs, students can book one on one consultations with our registered dietitians through Practice Better. Routine audits and Reveal 3D testing tie it all together, ensuring that what is promised is what is delivered.

Across both audiences, we teach guests to build meals that lean on naturally safe basics when that is a better fit, and we make it easy to ask for more information. The goal is not just to avoid allergens, but to create a dining experience where students can fully participate in school or campus life without second guessing every choice.

Frequently Asked Questions About Our Allergen Safe Program

How is the program tailored for K to 12 schools versus universities?

For independent and private schools, we focus on predictable routines and family communication, visible cues that signal trained teams, and daily coaching that helps younger diners feel safe and included. For universities, we scale the same foundations across dining halls, retail cafes, grab and go, and catering. That includes pre semester certification, on site manager visibility, consistent icon systems, Nutrislice filtering and digital ordering where available, and ongoing audits and allergen testing that keep pace with a fast moving campus.

Who can I talk to about my allergies, and can I meet with a dietitian?

At every location, the Ingredient Expert is your first stop for ingredient questions and preparation details. For deeper support, students can book one on one consultations with our registered dietitians through a secure scheduling platform. Dietitians help students review menus, plan safe orders across different venues, and create practical strategies for busy days, late night dining, and campus events.

How do Nutrislice menus make dining safer and easier?

Nutrislice provides real time ingredient lists, nutrition details, and allergen and special diet icons across mobile app, web menus, digital food labels, and large format screens. Students can filter by the Top 9 allergens or preferences such as vegetarian, vegan, plant centric, organic, or halal, and quickly confirm whether an item fits their needs. Translations in many languages support international students and families. Because our teams manage menus and updates through the same platform, the information stays current as recipes rotate or limited time items appear.

CulinArt has commenced services at AstroCamp, an 80-acre campus in Idyllwild, Calif., that offers science- and adventure-based summer camp experiences for youth of all ages as well as school field trips all year long.

Meals are served in a 125-seat dining hall during the school year for three- and five-day field trip participants, and during summer camps for one- or two-week stays. The camp offers a variety of activities ranging from rocket and solar experiments to Zip Lining, vine walking, and full-day hikes, among others.

Chef Manager Gianni Pucci oversees a staff of nine who prepare meals for between 80 and up to 300 campers depending on the time of year and reflecting occupancy. “Our role is to not only provide high quality meals for our campers,” explains Brian Armenio, RVP, “but also includes a large focus on the staff [of 50] and chaperone meals. By bringing our Food First approach to the camps, the goal is to increase camp staff retention and improve chaperone feedback scores for food—thus increasing return visits and potential new clients.”

AstroCamp is run by Guided Discoveries, and CulinArt’s partnership includes two other Guided Discoveries adventure camps on Catalina Island, located about 30 miles off the California coast south of Los Angeles. Campers and students participate in marine science studies and aquatic activities, and CulinArt is expected to begin providing dining services on Catalina Island next month.

Allergen Safe Food Program

CulinArt Group Food Allergy Program

- Robert York

How our program keeps guests safe

Clear Labels and Digital Menus With Nutrislice

OUR PILLARS

Culinary

Hospitality

Engagement

Wellness

Sustainability

Ongoing verification and allergen testing

Programs by audience: K to 12 and universities

Frequently Asked Questions About Our Allergen Safe Program

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