SAN LUIS OBISPO, CA – Following a thorough inspection and audit, Balance Café, a Campus Dining venue in Vista Grande, received allergen-free certification from Kitchens with Confidence for its efforts and commitment to providing food and facilities safe for customers with dietary restrictions.
Kitchens with Confidence is an independent accreditation/certification entity founded to both help dining facilities of all kinds become safer for diners with food allergies and to imbue those facilities with credibility through trusted certification.
“Each year we see a growing number of students who are looking for healthful, delicious, allergen-free meal and snack options to help them live a healthy, more sustainable lifestyle or to support a dietary restriction,” Campus Dining Registered Dietitian Kelsey McCourt said. “We are constantly researching and studying trends to ensure that all of our students have access to the nutritional support that they need to succeed.”
Balance Cafe is receiving the “Certified Free From” the BIG 8 Allergens recognition which covers peanuts, wheat, milk, soy, shellfish, fish, eggs, and tree nuts plus gluten.
Balance Café in Vista Grande prepares meals that are free of the top eight allergens — foods that account for 90 percent of food allergic reactions plus gluten and sesame. The café is completely self-contained, with a dedicated kitchen, cold storage, cook and serve ware, dishwasher and dedicated team of chefs.
This certification recognizes Campus Dining’s commitment to serving food that is safe for customers with dietary restrictions and food allergies and is dedicated to meeting the community’s evolving dietary needs.
“Working with the Kitchens with Confidence team was a very simple experience that allowed our team a chance to step back and recognize all that we do to ensure every student has easy access to healthful meals and snacks no matter their dietary needs or restrictions,” McCourt said. “This certification will help to further our commitment as we continue to adapt to meet our customers nutritional needs.”