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 a Hospitality Services representative
  • Access to a dining hall chef or manager to help you make safe choices
  • 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 student 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!

Leonard Dining Hall

  • Salad bar with plant proteins
  • Burger available upon request with vegan friendly burger bun
  • Vegan butter
  • Noodles from pasta station
  • Vegan entree offered daily
  • Vegan friendly yogurt upon request
  • Watch for vegan friendly soup on rotation
  • Vegan friendly pizza available upon request
    • Note: Crust may contain traces of milk, egg and soy
    • Can offer dairy free cheese or no cheese

Jean-Royce Dining Hall(West campus)

  • Vegan salad bar options
  • Ask about vegan bread at the sandwich station!
  • Vegan entree option offered daily
  • Red River Cereal
  • Oatmeal
  • Granola
  • Cereal with milk alternatives
  • Breads and Bagels with vegan butter, peanut butter and jam
    • Bagels may contain traces of milk and eggs
  • Tofu Spread from the sandwich station
  • Breakfast Potatoes
  • Vegan butter
  • Vegan burger from grill

The Lazy Scholar

  • Sub station: The Vedge (with vegan bread upon request)
  • Mexican cuisine: made to order burrito bowl
  • The Grill: plant power burger (with vegan bun upon request)
  • Smoothie with soy or almond milk available
  • Fresh to go options (See list)
  • Watch for vegan soup
  • Vegan baked goods

KHAO

  • Kung Pao – made to order with rice and tofu
  • Chana Masala

MC2 (Mackintoch-Corry Hall)

  • Fresh to Go items listed above
  • Vegan baked goods
  • Vegan soup available everyday starting September

Pizza Pizza (temporarily closed)

  • 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 (temporarily closed)

  • Fresh to Go items (see list)

Tim Hortons

  • Soy drinks available
  • Potato Wedges
  • Hash browns
  • Bagels: plain, 12 grain, everything, cinnamon raisin, sesame seed, blueberry.
  • Harvest Vegetable Soup
  • Garden Veggie Sandwich (no cream cheese

Tea Room

An entirely student-run environmentally responsible and fiscally sustainable business.  Through compostable packaging and vegan and vegetarian options, The Tea Room stays committed to its relationship with the environment and constantly works to improve the minimization of its carbon footprint.  Visit their website:  www.tea-room.ca

  • Hummus Panini
  • Black Bean Avocado Bagel Sandwich
  • Black Bean Spread for Bagels
  • Hummus Spread for Bagels
  • Lentil Salad, Bulgar Salad, Yam Noodle Salad (these salads rotate weekly)
  • Soup is ALWAYS vegetarian and often vegan

Ban Righ Dining Hall

  • Salad bar available with plant proteins and vegan dressing
  • Vegan entree offered daily at Rustic Roots
  • Hummus or vegetable sandwiches at the deli
  • Taste changers vegan offering for breakfast, lunch and dinner
  • Pasta station: Watch for vegan sauce
  • Watch for vegan soup on rotation
  • Condiments: Vegan Butter and Mayo (upon request at entree line)
  • Soy Milk, Rice Milk, Almond Milk, Oat Milk (upon request at hot beverage station)
  • Oatmeal

Fresh to Go

  • Located in the Lazy Scholar, Location 21, MC2 in Mackintosh Corry, Jean Royce Dining Hall. (The Library Cafe, Goodes Cafe, Gord’s Cafe, Market Street are temporarily closed for Fall 2020)
  • Pb&j sandwich
  • Vegan sandwich and salad features
  • Garden Salad
  • Fruit Salad
  • Crudite Plate
  • Snack n Go summer fresh hummus with pretzel crackers
  • vegan baked goods
  • Hummus to Go packs & guacamole pack
  • Sabra snack pack

Location 21

  • Vegan baked goods
  • Fresh to Go items (see list)
  • Watch for vegan soup
  • The Grill: Plant Power Burger (with vegan bun upon request)
  • Deli station: wheat bean caprese and sweet potato hummus (ask for vegan bun), build your own sandwich options with hummus
  • Salad Station: Mediterranean Falafel salad

Gord’s Fresh Cafe (temporarily closed)

  • Vegan Fresh to Go items
  • Watch for vegan soup

Goodes Café (temporarily closed)

  • Vegan Fresh to Go items (see Fresh to Go List)
  • vegan baked goods
  • Watch for vegan soup

Pita Pit

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

Starbucks

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

Booster Juice

  • Almond milk available

Botterell Hall – Market Street (temporarily closed)

  • Daily Soup
  • Salad Your Way
  • 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.

KHAO

  • Chicken Strips
  • Breaded Chicken
  • Butter Chicken
  • Red Thai
  • General Thao Chicken
  • Kung Pao Chicken
  • Pad Thai
  • Singapore Noodle
  • Somosa
  • Ban Mi Chicken – UPON REQUEST
  • Banh Mi Tofu
  • Egg Tart
  • Sesame Treat
  • Spring Roll
  • Egg Roll
  • Edamame
  • Naan

The Lazy Scholar

  • Chicken Burger breaded
  • Chicken Nuggets breaded
  • Beef Burger
  • non breaded chicken breast strips

Location 21

  • Beef burger
  • Chicken nuggets
  • Deep fried chicken cutlet

Pizza Pizza (temporarily closed)

  • Halal pepperoni
Kosher +

Ban Righ, Leonard and Jean Royce Dining Halls can prepare kosher meals upon request. Book an appointment with our Hospitality Services’ Registered Dietitian to learn more.

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:

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, Jessica Bertrand. You will be provided you 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 undergo 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.

Leonard and Ban Righ Dining Hall

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

Due to COVID-19 restrictions, the gluten free pantry is not fully stocked, and most items are only available upon request from the chef.

Bread Products:

  • Bagels: Plain, Whole Wheat, Cinnamon Raisin
  • 9” Tortilla
  • Bread: White, Whole Wheat, Whole Grain, Cinnamon Raisin
  • Crackers:  Original Organic, Black Pepper Organic, Jalapeno Organic

Breakfast Items:

  • Van’s Frozen Waffles
  • Classic Oatmeal individual containers
  • Cereal: Rice Krispies, Chex
  • Daily hot breakfast entrée at Ban Righ, and at Leonard brunch on weekends (includes pancakes, waffles, French toast, etc on rotation)

Pastries:

  • Cookies: Snickerdoodle, Double Chocolate, Chocolate Chip
  • Muffins: Lemon Streusal, Blueberry, Double Chocolate
  • Brownies: Ultimate Frosted, Naked Brownies, Mini brownies

Entrees (aside from true balance): for special requests, please call 15 minutes before arriving to reduce wait times.

  • Pasta: Quinoa & Brown Rice Penne or Fusilli
  • Leonard Only: 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 pizza oven, so is not appropriate for those with celiac disease.
  • Items at other stations may be gluten free – please ask the chef for more details

Jean-Royce Dining Hall(West campus)

Bread Products:

  • Bread: Multigrain bread (also vegan), White bread
  • Bagels
  • Hamburger buns
  • Sandwich toppings: deli meats (turkey, ham, roast beef, egg salad, tuna salad, hummus)
  • Dressings: balsamic, Italian
  • NOT GLUTEN FREE: ranch dressing

Pastry Items:

  • Cookies: chocolate chip, snickerdoodle
  • Brownies: double chocolate
  • Cakes: cocoa raspberry, crème brulee
  • Muffins: blueberry, double chocolate

Breakfast Items:

  • Cereal: brown rice krispies
  • Van’s Frozen Waffles
  • Classic oatmeal individual containers

Entrée Items: for special requests, please call 15 minutes before arriving to reduce wait times.

  • Taste Changers: Penne Pasta or Stirfry available on rotation
  • Turkey Burger
  • Gravy
  • Grilled Chicken
  • Soup and/or Chili
  • French fries (prepared in a dedicated gluten free fryer)
  • Grilled Cheese
  • Items at other stations may be gluten free – please ask the chef for more details.
  • NOT GLUTEN FREE: hamburger, halal burger, black bean burger, Malibu burger

KHAO

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.

  • Butter Chicken
  • Red Thai
  • Beef Vindaloo
  • Pad Thai
  • Lo Mein with rice noodle option
  • Noodle Options: Rice Vermicelli (Singapore rice noodle, and Pad Thai Noodle)
  • Hot and Sour Soup
  • Sesame Treat
  • Gluten free soy sauce available upon request

Flipit

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 with bun substitution
  • Beef burger patty with bun substitution
  • Chicken burger patty with bun substitution
  • All salad dressings
  • fries (fryer used only for fries)
  • NOT GLUTEN FREE: bean burger

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
  • NOT GLUTEN FREE: Rice blend,Caesar dressing, balsamic dressing, oriental dressing  

Grill Station: with gluten free breads upon request (white bread, burger buns and 9″ wraps) 

  • 21 burger/ cheeseburger – Gluten free version available upon request. *Standard is not gluten free*
  • 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) 
  • NOT GLUTEN FREE: Chicken tenders, plant power burger, breakfast sausage, standard burger, poutine, turkey burger, fish nuggets, popcorn chicken poutine, regular fries, waffle fries, onion rings – *This location does not have a GF dedicated fryer

Pre-Set Deli Sandwiches: with GF breads upon request (white bread, burger bun or 9″ wrap) 

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

Build your own Sandwich: With GF breads upon request (white bread, 9″ wrap, burger bun)

  • 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  
  • NOT GLUTEN FREE: Salami

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.

Grill Breakfast: ask for gluten free bun or bread upon request from Chef

  • Lazy Riser: bacon, ham and cheese with bread substitution (no sausage)
  • Lazy Breakfast: eggs, bacon, ham, peameal (no sausage) with bread substitution
  • Lazy Omelettes: (all three) with bread substitution and side salad option
  • Steak burrito with side salad
  • BLT Bagel with bacon, lettuce, tomato and mayo with bread substitution and side salad
  • NOT GLUTEN FREE: Sausage Lazy Riser, homefries, lazy breakfast sausage

Grill Lunch: ask for gluten free bun or bread upon request from Chef

  • BLT sandwich with bread substitution
  • Grilled Cheese with bread substitution
  • Grilled Chicken Sandwich with bread substitution
  • Clubhouse sandwich with bread substitution
  • NOT GLUTEN FREE: homefries, chicken snackers, 4 piece tenders, lazy burger patty, plant power burger

Deli: ask the chef for gluten free wrap

  • Grilled Chicken with wrap substitution
  • Buffalo Chicken with wrap substitution
  • Steak and Cheese with wrap substitution
  • Turkey Ranch with wrap substitution
  • Tuna with wrap substitution
  • The Vedge with wrap substitution
  • NOT GLUTEN FREE: meatballs, plant based meatballs, salami (from Italian Trio),

Mexican Cuisine: ask the chef for gluten free wraps available

  • Three tacos with wrap substation
  • Burrito
  • Burrito Bowl
  • Quesadilla: Chicken and Big Bean with wrap substations
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 team:

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 team here:

Book a Dietitian / Allergy Appointment

Fill out the Allergy / Dietary Intake Form

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