S.U.B.’s dearth of gluten-free options prompts negotiations
Concerns about food allergens in the S.U.B. have prompted a handful of students to begin organizing a group that will work with Dining and Conference Services to negotiate gluten-free options. CaroLea Casas, a freshman, is leading the effort to change the way our food service operates. The issue is complicated for Dining and Conference Services (DCS) because people tend to have combinations of dietary restrictions rather than single allergies. Casas, who is gluten-intolerant, is also lactose-intolerant and cannot eat animal products. When she decided to attend Puget Sound, she was...
