Dietary Accommodations

At Queen’s University, we take allergies and dietary needs very seriously. We support students who require dietary accommodations by providing information and knowledge that is essential to make informed choices while dining on campus and participating in the university experience. We encourage all students to “Ask Before They Eat”. For information specific to dining with allergies, please visit our allergy page.

Do you require dietary accommodations? We can help you.

We know it can be hard to manage dietary needs in a new place – we’re here to help you. If you have yet to contact Hospitality Services about dietary accommodations, or if you have but you continue to have concerns, please do not hesitate to contact our office at 613-533-2953 or by emailing dining@queensu.ca.

Our services include:

  • Confidential consultation with our Registered Dietitian
  • Access to a dining hall chef or manager to help you find choices that meet your needs
  • On-going support and guidance throughout the school year

When eating in the dining halls, please feel free to ask our staff members for assistance.


Vegan / Vegetarian +

At Queen’s Hospitality Services, we take pride in the services that we offer for students and staff with allergies and alternate diets. We have seen a rise in the vegan and vegetarian populations on campus, and with this alternative diet can come difficulty in finding appropriate food items to fit your lifestyle.

Queen’s Hospitality Services aims to be inclusive and provide food security for all staff and students on campus. Below is a comprehensive list of vegan options across campus at Hospitality Services locations, Market Street in Botterell Hall and The Tea Room. We are working with the Queen’s Sustainability Office to promote an inclusive eating environment and the environmental benefits of a vegan lifestyle.

In general, eating a low-meat or vegetarian/vegan diet is environmentally beneficial because of the lower embodied carbon within plant-based diets. Canada’s agricultural sector is a significant source of GHG emissions. Official estimates attribute 10% of the nation’s total carbon footprint to farming activities.  For 2015, this amounted to 59 megatonnes (Mt) of CO2e (National Inventory Report 1990-2015).  To put this in perspective, these emissions are equivalent to 12.5 million cars driven for one year (US Environmental Protection Agency, 2017). Of this total, roughly 75% of the emissions are linked to livestock (National Inventory Report 1990-2015). For more information about carbon footprint ranking of food, please visit the Food’s Carbon Footprint page.

We have a wide selection of vegetarian and vegan offerings in our dining halls and retail units. Visit our menu section for more information about what’s cooking today. A list of vegan options found around campus are listed below.  Look for the dietary symbols below on our menus!

Dining Halls

  • Salad bar includes plant-based protein options and select vegan dressings (including oil and vinegar upon request) 
  • Vegan options at the deli, such as hummus, tofu spread, vegetables 
  • Vegan bread 
  • Vegan butter and mayonnaise 
  • Tofu or other plant-based protein at the stir fry station at all times 
  • Vegan burger with bun available on request  
  • Vegan sauce and pasta at Pasta Station at least 3 days a week 
  • Plant-based entree offered daily at lunch and dinner. Look for it at Rustic Roots and Taste Changers stations at Ban Righ  
  • Vegan yogurt upon request (found in milk alternative fridge) 
  • Vegan soup daily at Leonard and Jean Royce; on rotation at Ban Righ 
  • Vegan friendly pizza available upon request at Leonard dining hall and Jean Royce (at dinner) 
  • Note: Crust may contain traces of milk, egg and soy 
  • Dairy free cheese or no cheese available on request  
  • A selection of dairy free milk alternatives, which may include: soy, rice, almond, or oat milk 
  • Tofu scramble available on request daily 

The Lazy Scholar

  • Deli station (build your own): vegan bread upon request, hummus, assorted vegetables, vegan mayo
  • Mexican cuisine: made to order burrito bowl  
  • The Grill: plant power burger (with vegan bun upon request) 
  • Smoothie with soy or almond milk available 
  • Select Fresh to Go offerings (select Fresh To Go offerings) 
  • Watch for vegan soup 
  • Vegan baked goods 

MC2 (Mackintoch-Corry Hall)

  • Select Fresh TO GO offerings (see list) 
  • Vegan baked goods 
  • Vegan soup available daily

Pizza Pizza

  • With notice we can order vegan cheese and make vegan pizzas with the gluten free pizza crust
  • Super Plant Pizza featuring plant based pepperoni and plant-based chorizo on Cauliflower Crust Pizza (note: standard made with mozzarella)

The Library Cafe

  • Fresh to Go items (select Fresh To Go offerings)

Tim Hortons

  • Soy, almond and oat available  
  • Potato wedges 
  • Hash browns 
  • Bagels: plain, 12 grain, everything, cinnamon raisin 
  • Harvest vegetable soup 
  • Caprese sandwich  

Fresh to Go

  • Located in The Lazy Scholar, Location 21, MC2 in Mackintosh Corry, Jean Royce Dining Hall, The Library Cafe & Goodes Cafe.
  • Pb&j sandwich
  • Vegan sandwich and salad features
  • Garden Salad
  • Fruit Salad
  • Crudite Plate
  • Snack n Go summer fresh hummus with pretzel crackers
  • Hummus to Go packs & guacamole pack
  • Sabra snack pack

Location 21

  • Vegan baked goods 
  • Select Fresh TO GO offerings (Select Fresh To Go offerings) 
  • Watch for vegan soup 
  • The Grill: Plant power burger (with vegan bun upon request) 
  • Deli station: white bean caprese and sweet potato hummus (ask for vegan bun), build your own sandwich options with hummus 
  • Salad Station: Mediterranean falafel salad 

Goodes Café

  • Fresh to Go items (Select Fresh To Go offerings.
  • vegan baked goods
  • Watch for vegan soup

Pita Pit

  • Black beans 
  • Falafel 
  • Garden pita 
  • Available as salads or in gluten-free vegan pita bread

Starbucks

  • Bagel options: Sprouted grain, Plain
  • Oatmeal
  • Oat Milk
  • Avocado spread
  • Selection of Chips
  • Packaged almonds

Booster Juice

  • Almond and soy milk available

Botterell Hall – Wally’s

  • Plant based Harissa sandwich 
  • Scrambled tofu available on request with Big Breakfast 
  • Vegan yogurt bowls available on request 
  • Mediterranean falafel salad or wrap 
  • Dukkah inspired sweet potato salad or wrap  
  • Build your own salad/warm grain bowl toppings: marinated tofu, baked falafel 
  • Vegan dressings available with salads/warm grain bowls: balsamic dressing, lemon tahini dressing, hot sauce  
  • Overnight oats with dairy free milk alternative  
  • Vegan soup on rotation 
  • Select Fresh TO GO offerings (select Fresh To Go offerings) 
Halal +

Halal participants are provided with daily Halal entrees for lunch and dinner in Ban Righ, Leonard and Jean Royce Dining Halls. These offerings are prepared fresh and on-site by Queen’s Hospitality Chefs.
See what the daily feature in each dining hall is through our online menus.

**please note, items listed are subject to change.

Dining Halls

  • Chicken – thighs, shredded, strips 
  • Beef – diced, inside round, ground, stir fry 
  • Ground turkey and turkey breast 

Fresh TO GO 

  • All salads with chicken 

Jean Royce Barista 

  • Breaded chicken burger 
  • Turkey bacon and sausage 
  • Beef burger 
  • Fresh chicken 
  • Fresh beef 

The Lazy Scholar

  • Chicken burger breaded 
  • Chicken nuggets  
  • Turkey bacon and sausage  
  • Beef burger 
  • Chicken breast 
  • Taco beef

Location 21

  • Beef burger 
  • Chicken nuggets 
  • Turkey bacon and sausage  
  • Breaded chicken burger 
  • Chicken breast

Pizza Pizza

  • Pepperoni upon request

flip!t

  • Chicken Burger
  • Beef Burger


Kosher +

To learn how Hospitality Services can support students that keep kosher, book an appointment with our Registered Dietitian here.

Note: items with * indicate availability subject to change 

Kosher animal proteins  

  • Ground Beef 
  • Chicken Breast 
  • Steak 
  • Pastrami 
  • Turkey Breast 

Dairy products/Dairy alternative 

  • Ricotta Cheese* 
  • Peach Yogurt  
  • Ice Cream: Butterscotch, Strawberry, Dutch Chocolate, Vanilla  
  • Unsweetened oat milk  
  • Plain and light cream cheese 

Condiments/spreads 

  • Housemade vinaigrette dressing  
  • Tomato Sundried Julienne Slice 
  • Pickle Slices  
  • Hot Banana pepper Slices  
  • Olive Green Sliced – salad/deli bar Sauerkraut In Wine* 
  • Jalapeno Pepper Slices 
  • Lactancia Butter Unsalted 
  • Margarine Tub Non-Hydrogenated Vegan 
  • Classic Hummus  
  • Tzatziki* 
  • Guacamole* 
  • Pancake Syrup  
  • Creamy Peanut Butter  
  • Dried Craisins 
  • Sweet Green Relish  Ketchup
  • Tomato Basil Pasta Sauce 
  • Red Hot Buffalo wing sauce  
  • Red hot Sauce  
  • Kikkoman soy sauce  
  • Horseradish Sauce* 
  • Worcestershire Sauce 
  • Cranberry Sauce* 
  • Mango Chutney* 
  • Gravy Brown No Gluten Low-Sodium* 
  • Strawberry Jam  
  • Raspberry Jam  
  • Liquid honey 
  • Whipped Butter  
  • Orange Marmalade 
  • Grainy Dijon Mustard  
  • Yellow Mustard  
  • White, golden yellow sugar 

Vegetarian Proteins 

  • Sprouted Organic Tofu – Extra Firm  
  • Spicy Black Bean Vegetable Burger  
  • Garden Malibu Burger 
  • Vegetarian Falafel ball* 
  • Green and red split lentils* 
  • Raw Pumpkin Seed* 
  • Refried Beans* 

Grains/starches 

  • A kosher bread will be available at all times (*subject to supply chain issues) 
  • Lo Mein*, Udon*, and Chow Mein* Noodles   
  • Eggo Waffle  
  • Bread:  
  • Baguette* 
  • 4 inch Ciabatta bread* 
  • White Pita (7 inch)* 
  • Plain Bread stick 
  • Double Chocolate Gluten-Free Muffin* 
  • Pearled Barley* 
  • Fortune Cookie* 
  • Buttermilk pancake mix* 
  • Cracker Soup Zesta Salted 
  • 5 inch yellow taco shell* 
  • Beverages: 
  • Apple, orange, and cranberry juice 
  • Coffee and tea 
Gluten Free +

We have measures in place for students with celiac disease, non-celiac gluten sensitivity, and gluten intolerance.   A team approach, led by you, our educated consumer, is the best preparation for a safe school year. Some steps you can take throughout the year include:

**please note, items listed are subject to change.

What you can do:

Book an Appointment: If you haven’t already done so, be sure to book a one-on-one confidential appointment with our Hospitality Services’ Registered Dietitian. You will be provided with information and assistance to ensure you have safe, delicious, and nutritious choices across campus.

Ask Before You Eat: Ask to speak with a chef or manager prior to placing your order each day to discuss safe dining options as ingredients could vary at any given meal. The only way your food server will know of your dietary needs is if you tell them.

What we do in the dining halls:

  • Our daily dining hall menus are posted on the Hospitality Services website here. You may check the presence of gluten using this system prior to arriving. However, always “Ask Before You Eat” in the dining halls as ingredients could vary at any given meal.
  • Our recipes featured in all three dining halls highlight major allergens including gluten. However, always “Ask Before You Eat” as our kitchen is not allergen free. While we make every effort to avoid cross-contact of food allergens, there is always the potential for cross-contact with other allergen containing food items, particularly in our self-serve areas.
  • Our food-service staff are provided with yearly allergy training and our management team undergoes mandatory allergy certification from AllerTrain to understand the seriousness of celiac disease and how to safely accommodate students.
  • All three of our dining halls have a Gluten-Free Friendly Pantry that allows you to independently access gluten-free food items as well as dedicated toasters and preparation areas. More information on the gluten-free pantry can be found here.
  • Leonard and Ban Righ Dining Hall have a ‘true balance’ station that uses only products with ingredient statements that exclude all of the following: eggs, milk, tree nuts, peanuts, shellfish, soy wheat/gluten. More information on True Balance can be found here.

Additional arrangements can be made if your dietary needs are unable to be met with the daily menu offerings. Wherever you are living on campus, we have measures in place to ensure you will be provided with safe, nutritious and delicious meals.

Dining Halls

Please note: Some items in this list are on rotation, and therefore not available daily.

Bread Products found in GF pantry: 

  • Bagels: plain, whole grain, cinnamon raisin 
  • Tortilla 
  • Bread: white, whole grain, multigrain, cinnamon raisin 
  • Crackers:  Original Organic, Black Pepper Organic, Jalapeno Organic 
  • Hamburger buns 

Breakfast Items: 

  • Frozen waffles 
  • GF oatmeal individual containers 
  • Cereal: Rice Krispies, Chex 
  • Daily hot breakfast entrée at Leonard (includes pancakes, waffles, French toast, etc on rotation – one of these is available on request daily)  

Pastries: 

  • Select pastries are available in the pantry.

Entrees (aside from True Balance): for special requests, please call 30 minutes before arriving to reduce wait times. 

  • Pasta: quinoa & brown rice penne or fusilli 
  • French fries prepared in gluten-free dedicated fryer when fries are being served 
  • Stir fry when on rotation (gluten free soy sauce available) 
  • Grilled cheese (regular cheese and dairy-free cheese) 
  • Leonard Only: Pizza on gluten-free crust. NOTE: this pizza is prepared in the shared oven, so is not appropriate for those with celiac disease. 
  • Sandwich toppings: deli meats (turkey, ham, roast beef, egg salad, tuna salad, hummus) 
  • Dressings (selections may include): balsamic, Italian, house-made vinaigrette 
  • Gravy (at Jean Royce only) 
  • Turkey burger 
  • Grilled chicken 
  • Soup and/or chili 

*Items at other stations may be gluten-free – please ask the chef for more details. Locations outside of our dining halls do not have a designated gluten free deep fryer. 

Flipit (Currently closed due to staffing shortages.)

Ask Before you Eat! Students with Celiac Disease are encouraged ask to speak to the chef at each visit to ensure precautions are taken to reduce the risk of cross-contamination.

  • Ask the chef for a gluten free bun* 
  • Beef/mushroom blend patty  
  • Beef burger patty  
  • Chicken burger patty  
  • All salad dressings 
  • fries (fryer used only for fries) 

Location 21

Ask Before you Eat! Students with Celiac Disease are encouraged ask to speak to the chef at each visit to ensure precautions are taken to reduce the risk of cross-contamination.

Pre-Set Salads: 

  • Buffalo chicken cobb  
  • Mediterranean chicken salad – sub couscous for quinoa 
  • Mediterranean falafel salad  
  • Southwest ranch chicken salad – no tortilla strips or rice blend, substitute with quinoa 

Build your own salad  

  • Grains: quinoa  
  • All topping 
  • Garnish: cranberry, sunflower seeds, walnuts, almonds  
  • Dressings: greek feta, ranch, lemon tahini, BBQ ranch, blue cheese 

*Request gluten free bread, burger buns, or wraps to make these meals gluten free. 

Grill Station:  

  • 21 burger/ cheeseburger – gluten-free version available upon request 
  • B.L.T 
  • Grilled cheese  
  • Chicken sandwich  
  • Club house  
  • 21 Breakfast – excluding sausage  
  • 21 Riser  
  • Specials: chipotle chicken melt, buffalo chicken wrap, zesty BBQ mushroom swiss burger (with gluten-free patty)  

Pre-Set Deli Sandwiches:  

  • White bean caprese 
  • Turkey cheddar apple  
  • Tuscan tuna  
  • Italian (without salami) 
  • Green goddess chicken  
  • Chipotle chicken  
  • Beef and cheddar  

Build your own Sandwich:  

  • Protein: turkey, tuna, hummus, ham, white bean spread, green goddess chicken, roast beef  
  • All toppings and cheese 
  • Sauce: mayo, horseradish mayo, chipotle lime mayo, maple dijon, BBQ ranch, yellow mustard

The Lazy Scholar

Ask Before you Eat! Students with Celiac Disease are encouraged ask to speak to the chef at each visit to ensure precautions are taken to reduce the risk of cross-contamination.

Gluten-free bun, bread, and wrap are available upon request from chef. Entrees listed below are gluten free when requested with a bun/bread/wrap substitution. 

Grill Breakfast:  

  • Lazy riser: bacon, ham and cheese (no sausage) 
  • Lazy breakfast: eggs, bacon, ham, peameal (no sausage)  
  • Lazy omelets: (all three) and side salad option 
  • Steak burrito with side salad  
  • BLT bagel with bacon, lettuce, tomato and mayo and side salad 

Grill Lunch:  

  • BLT sandwich  
  • Grilled cheese  
  • Grilled chicken sandwich  
  • Clubhouse sandwich  

Deli:  

  • Grilled chicken  
  •  Steak and cheese  
  •  Tuna   

Mexican Cuisine:  

  • 3 Tacos  
  • Burrito 
  • Burrito bowl 
  • Quesadilla: chicken and big bean  

Other Dietary Needs +

To help you make educated choices about the foods you eat, we have measures in place to ensure you will be provided with safe, nutritious and delicious meals.

What we do in the Dining Halls:

  • Our daily dining hall menus are posted on the Hospitality Services website to assist you with planning ahead. Here you can find allergens, nutrition information, and ingredient lists. However, always “Ask Before You Eat” in the dining halls as ingredients could vary at any given meal.
  • Our recipes featured in all three dining halls highlight major allergens including milk, eggs, soy, sesame, peanuts, tree nuts, mustard, fish, shellfish, wheat, sulphites, and gluten. However, always “Ask Before You Eat” as our kitchen facilities are not allergen-free. While we make every effort to avoid cross-contact of food allergens, there is always the potential for cross-contact with other allergen-containing food items, particularly in our self-serve areas.
  • Menus are marked with dietary icons for vegetarian, vegan, and Get the Good Stuff™ items to let you know if a food item is prepared to meet your dietary need or preference.  
  • Leonard and Ban Righ Dining Hall have a ‘true balance’ station that uses only products with ingredient statements that exclude all of the following: eggs, milk, tree nuts, peanuts, shellfish, soy wheat/gluten. More information on true balance can be found here.

If you are not new to campus, but you would still like a consultation, please contact us as soon as possible to arrange a meeting with our Registered Dietitian:

Email: dining@queensu.ca
Phone: 613-533-2953
Location: Victoria Hall, Room E022

For students with an allergy / dietary need, book an appointment with our Registered Dietitian here:

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