With three main dining options at Colorado College, some students with dietary restrictions because of health conditions find it difficult to get food on campus that accommodates their needs.
Claire Babcock ‘27 has a condition known as Eosinophilic Esophagitis, which makes her esophagus swell if exposed to certain foods, including the top six allergens (wheat, dairy, nuts, fish, eggs and soy).
“I didn’t think my condition would affect my experience, but freshman year, I had a ton of reactions,” said Babcock. “In the second semester, I had to get my esophagus stretched because I couldn’t swallow.”
Babcock attempted to opt out of the meal plan entirely, but she received the apartment meal plan instead. She still wanted to get fully off the meal plan and felt that her health issues only made the need more pressing.
The accessibility resources webpage reinforces the uncertainty related to accommodations, stating that “Accessibility Resources works with students to plan individualized support services, including reasonable accommodations that facilitate access to learning, living, and other experiences at CC.”
“I think my request is reasonable because the restrictions I follow with my diet are extremely strict,” Babcock said. “I provided them with everything they asked for. My restrictions are extreme, and I think it’s perfectly reasonable to say I would like to cook my own food for ease of lifestyle.”
At CC, the third-party dining contractor, Bon Appétit, oversees all aspects of on-campus dining, including menu selection, food preparation and dietary accommodations.
Marina Fella, dietitian at Bon Appétit, shared CC’s approach to nutrition. “We take a macro view of wellness and nutrition, understanding that guests have a range of definitions for these terms.”
Fella emphasized the desire to support diverse dietary needs. “Our chefs prioritize local, seasonal ingredients and strive to put plants at the center of our plates while focusing on aligning menus with the palates and preferences of students. We regularly review and adjust our menus based on student feedback and demand for particular dishes.”
However, when asked whether more kosher, halal and vegan options would become available on campus, Marina acknowledged the barriers faced.
“Because we operate in open kitchens that handle a variety of ingredients and use shared equipment, we are unable to prepare meals that would be considered kosher.”
For halal food, Fella highlighted the halal-certified chicken among the three dining options on campus. For vegan food, Fella urged students to check the “Filters: Selection Your Dietary Preferences” dropdown tab.
Despite Bon Appétit’s efforts to accommodate diverse student needs, some students continue to face challenges navigating the school’s meal plan.
Illyana Collins ‘29 has also struggled to opt out of the meal plan. Collins is unable to eat dairy and food that has been cross-contaminated with dairy. She has spoken to doctors, none of whom understand what is happening. But without an official doctor’s note explaining the situation, Illyana has been stuck on the meal plan.
“I feel frustrated that I can’t do the activities that I used to do, because I’m exhausted all the time,” said Collins. “I constantly am having meetings or appointments surrounding this issue, which takes hours away from my study time or class time, which impacts my learning.” Since being at CC, Collins said she has lost around 20 pounds.
Difficulties getting off the meal plan have spurred some students to escalate these issues past Bon Appétit. A student who requested anonymity spoke with the office of Institutional Equity and Belonging about the issue.
“I escalated my case because I was told by the staff at Accessibility [Resources] that there was no food that would meet my dietary restrictions at CC,” said the student. The student has Celiac disease, which makes their immune system react negatively to gluten. They initially asked accessibility resources for more gluten-free options, but the college declined.
The anonymous student expressed a desire for more food inclusivity, saying that “There are plenty of things on the meal plan that are usually pretty close to allergy-friendly and taking a little more care to make adaptations that students won’t notice (like substituting a minor ingredient) to make sure more people can eat the food would be a great step for them to take.”
Finn Braun ‘29 is another student with Celiac disease on campus. Braun is also a vegetarian, a choice he made out of concern for the environment. Braun restricts his eating largely to Rastall’s and, within Rastall’s, largely to the Oasis station because it is one of the only locations he can be certain isn’t cross-contaminated. Braun commented on his nutrition, saying, “I can make it work, but it’s a lot more challenging for sure. In my first two weeks at CC, I lost five pounds.”
Being an athlete, Braun has to work especially hard to make sure that he is getting enough nutritious food. “It makes things difficult. Food from the Preserve and Benji’s aren’t enough to get me full, and a lot of times they will be out of things that I can eat. So if Rastall’s is closed, I really struggle.” According to Braun, the lack of options has made it difficult for him to get the nutritional support he needs at CC.
For further information on accessibility and nutrition, you can contact accessibility resources or Marina Fella at marina.fella@cafebonappetit.com. CCSGA is also always available for students’ concerns, and has expressed interest in the past in students’ experiences with the meal plan. You can reach them directly at ccsga@coloradocollege.edu.