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Other colleges in the Boston area, including Boston College and Holy Cross, have entire kitchens dedicated to serving students with serious food allergies, but Harvard students report that menu variety in the dining halls has allowed them to choose from existing HUDS options.
For Theodore A. Peng ’13, who is allergic to all nuts, as well as kiwis, strawberries, raw carrots, parsley, sesame seeds, soy, corn and whole grains among other things, food contamination is potentially problematic.
He said that he trusts the kitchen staff to scrupulously separate ingredients, but said he worries that other students are less careful about mixing foods in the servery.
“I’ve seen it before where people want some other type of food, but they won’t use another scoop,” Peng said.
“For survivors, making a t-shirt with their story and having it displayed in a public area with other survivors’ stories hung nearby shows that there is a community of support,” Nunan-Saah said. “It’s important...