Georgetown University’s Leo J. O’Donovan Dining Hall (Leo’s) launched a gluten-free and nut-free station Feb 3. 

Stress Less Zone, a new pre-prepared food station at The Table, opened to accommodate students with dietary restrictions such as gluten, peanut and tree nut allergies. The station features a pantry with pre-packaged breakfast foods, cereals and granola bars. 

A university spokesperson said the goal of the Stress Less Zone is to establish safe dining environments for students with gluten or nut restrictions.

“The aim of this initiative is to bring greater awareness about the importance of creating safe eating spaces for students who avoid gluten or nuts,” the spokesperson wrote to The Hoya. “The station is designed to supplement the regular meal options for students who limit or avoid gluten, peanuts or tree nuts.”

Ruby Addie (SOH ’28), who has celiac disease, an autoimmune disorder where gluten damages the small intestine, said the new station is underwhelming and does not offer many options.

“It’s pretty bleak, honestly. I don’t know how else to phrase it, there’s not much,” Addie told The Hoya. “You would think there would be gluten-free bagels or gluten-free pizza, but it’s just frozen stuff and a gluten-free toaster; what are you going to toast?”

Una Mekić (SFS, MSB ’26), who has a gluten intolerance and is not on Georgetown’s meal plan due to a limited number of gluten-free options on campus, said she would consider purchasing the meal plan if the station offered hot food options.

“I think if there was at least that as an option that was guaranteed, I definitely would have considered to be on the meal plan, it’s easier,” Mekić told The Hoya.

Addie said Leo’s sometimes does not take cross-contamination into consideration, which has left her ill multiple times.

“Every time I choose to eat at a dining hall, I risk cross-contamination,” Addie said. “If they use the same utensils, if there’s crumbs, if there’s sauce that’s not fully eradicated from the area, there is a risk — I do take the risk — but you know, a girl’s gotta eat.”

According to the Hoya Hospitality website, Georgetown’s food services information site, the university strives to be transparent about the ingredients used and ensure students know what food they can safely eat but cannot guarantee that food items are completely free of food allergens.

The spokesperson said Leo’s has served students with allergies for many years.

“The Table at Leo’s has included allergen-specific offerings for several years, including a station that does not serve the top eight allergens and uses vetted ingredients to minimize cross-contact with allergens,” the spokesperson said. “Every station in The Table at Leo’s has digital screens that denote the top nine allergens: egg, milk, peanut, tree nut, fish, shellfish, soy, sesame and wheat, plus gluten.”

Mekić said she thinks Leo’s is doing the best they can but cannot cater to every student’s dietary restrictions.

“They’re doing a decent job within their limitations, it’s such an international school with all different kinds of dietary restrictions,” Mekić said. “I just think it’s a problem of capacity, not necessarily management.”

Addie said Leo’s does not carry enough substitutes, limiting the options available to students with allergies. 

“I think it’s great they have options completely without the allergens so people aren’t worried, but I think if they can substitute these things, and if the Stress Less station had warm options that were substitutes but didn’t have the allergen, that would be great,” Addie said.

Addie said she thinks the new station is a step closer to making campus dining more inclusive.

“It’s a great idea, it’s a great concept, I think it can use some development but I think the fact that it’s there is a step towards better dining for people with allergies,” Addie said.