Meet the Dietitian
Samantha Standish, MS, RDN, CDN, CIEC is a food allergy expert and wellness coach, supporting campus dining to assist students with special dietary needs, as well as other students seeking support with nutrition and wellness goals. She actively promotes healthy eating and wellness through nutrition expos, snack and learns, social media, and more. Sam also assists as guest speaker for health panels, classes, and meetings, participates in wellness fairs, and offers sports nutrition. Sam welcomes your nutrition inquiry to SStandish@newhaven.edu.
Food Allergy, Intolerance and Medical Dietary Needs
We want to meet one-on-one with anyone who has special dietary needs to ensure your dining experience is safe, satisfying, and social. You can schedule an appointment with our Campus Dietitian, Sam Standish, and members of our dining team to arrange a time to talk.
We encourage those with medical dietary restrictions to contact the Accessibility Resource Center to document and coordinate needs for housing and/or dining accommodations, such as access to our Simple Zone Pantry for those with qualifying needs. We have a Simple Servings and Simple Zone located within the Marketplace in the Bartels Campus Center. These food platforms on campus are for those with food allergies, Celiac disease, gluten intolerance, and others who prefer simple food.
Food Allergy, Intolerance and Medical Dietary Needs
We want to meet one-on-one with anyone who has special dietary needs to ensure your dining experience is safe, satisfying, and social. You can schedule an appointment with our Campus Dietitian, Sam Standish, and members of our dining team to arrange a time to talk.
We encourage those with medical dietary restrictions to contact the Accessibility Resource Center to document and coordinate needs for housing and/or dining accommodations, such as access to our Simple Zone Pantry for those with qualifying needs. We have a Simple Servings and Simple Zone located within the Marketplace in the Bartels Campus Center. These food platforms on campus are for those with food allergies, Celiac disease, gluten intolerance, and others who prefer simple food.
Dining Menus and Allergen Labeling
Our menus include clear markings to show what potential allergens are included in each dish. Menus provide “contains” statements specifically highlighting the Major Nine allergens defined by the U.S. Food and Drug Administration (milk, eggs, shellfish, fish, tree nuts, peanuts, wheat, soy, sesame) and gluten. You may check for the presence of allergen-containing ingredients prior to planning meals using the online menu tool.
The information is also posted on menu boards or kiosks in the dining centers or on posted allergen charts in retail establishments. Retail nutrition and allergen information is also linked for each location on their designated page on our website.
Menu items are prepared using standardized recipes and food preparation procedures; however, there may be a risk of cross-contact on shared surfaces and equipment. Please communicate your food allergy concerns and dietary needs to the Dining Services Manager or to our Registered Dietitian, Sam Standish, to ensure safety.
Dining Menus and Allergen Labeling
Our menus include clear markings to show what potential allergens are included in each dish. Menus provide “contains” statements specifically highlighting the Major Nine allergens defined by the U.S. Food and Drug Administration (milk, eggs, shellfish, fish, tree nuts, peanuts, wheat, soy, sesame) and gluten. You may check for the presence of allergen-containing ingredients prior to planning meals using the online menu tool.
The information is also posted on menu boards or kiosks in the dining centers or on posted allergen charts in retail establishments. Retail nutrition and allergen information is also linked for each location on their designated page on our website.
Menu items are prepared using standardized recipes and food preparation procedures; however, there may be a risk of cross-contact on shared surfaces and equipment. Please communicate your food allergy concerns and dietary needs to the Dining Services Manager or to our Registered Dietitian, Sam Standish, to ensure safety.
Well-being is a personal journey that is best supported by real, delicious food and guidance you can trust. Our holistic approach goes beyond the plate, empowering you with flavorful, good-for-you meals and practical tips for living well, every day. We are here for you, with expert-backed resources, wellness challenges, and inspiration to support your journey toward balance.
Look for the Mindful icon to discover choices that are as satisfying as they are wholesome, designed to help you eat better, move better, and feel better.
For wellness tips, challenges, and more, visit https://mindful.sodexo.com.
Well-being is a personal journey that is best supported by real, delicious food and guidance you can trust. Our holistic approach goes beyond the plate, empowering you with flavorful, good-for-you meals and practical tips for living well, every day. We are here for you, with expert-backed resources, wellness challenges, and inspiration to support your journey toward balance.
Look for the Mindful icon to discover choices that are as satisfying as they are wholesome, designed to help you eat better, move better, and feel better.
For wellness tips, challenges, and more, visit https://mindful.sodexo.com.
Plant-Forward Dining
University of New Haven Dining Services provides a variety of vegetarian, plant-based, and vegan options on campus. Look for these icons on our menus.
Vegan: Dishes that do not contain any ingredients that come from animals.
Vegetarian: Dishes that do not contain meat or fish but may, or may not, contain dairy, eggs, and/or honey.
Plant-based: Meals only use ingredients from plants such as fruits, vegetables, whole grains, legumes and nuts. They may also include honey and sugar.
Plant-forward dining options are available at multiple food platforms in all campus dining locations.
Made Without
The Simple Servings station at the Marketplace dining hall, located within the Bartels Campus Center, provides safe and flavorful food choices for our guests with food allergies, celiac disease, and those who prefer simple foods. All items served at this station are prepared with ingredients that do not contain milk, eggs, wheat, soy, fish, shellfish, peanuts, tree nuts, sesame, or gluten. Fin fish is part of the menu as an added protein variety.
The menu rotates daily and includes a variety of protein such as chicken, beef, fin fish, and legumes; starches like potato, quinoa, and rice; and vegetables, including a rotating salad option.
Simple Servings is available for everyone to enjoy. We ask that guests do not bring food from other food stations and only use the plates provided by our servers at Simple Servings. While Simple Servings is designed to allow guests an easy way to avoid food allergens and gluten, we encourage those with special dietary needs to connect with our Campus Dietitian, Sam Standish.
Prepared With Care
Simple Servings menus are prepared using separate equipment/utensils, preparation areas, and storage areas to minimize the potential cross-contact of food allergens or gluten.
Simple Servings team members are carefully trained to safely prepare and serve these simple nutritious meals. We provide training throughout the year for all employees and Simple Servings managers, supervisors, and cooks who have successfully completed AllerTrain® U certification training.
If you have questions about Simple Servings meals, ingredients, or preparation, please contact the locations Dining Services Manager, Executive Chef, Nate Klein or our Registered Dietitian, Sam Standish.
Made Without
The Simple Servings station at the Marketplace dining hall, located within the Bartels Campus Center, provides safe and flavorful food choices for our guests with food allergies, celiac disease, and those who prefer simple foods. All items served at this station are prepared with ingredients that do not contain milk, eggs, wheat, soy, fish, shellfish, peanuts, tree nuts, sesame, or gluten. Fin fish is part of the menu as an added protein variety.
The menu rotates daily and includes a variety of protein such as chicken, beef, fin fish, and legumes; starches like potato, quinoa, and rice; and vegetables, including a rotating salad option.
Simple Servings is available for everyone to enjoy. We ask that guests do not bring food from other food stations and only use the plates provided by our servers at Simple Servings. While Simple Servings is designed to allow guests an easy way to avoid food allergens and gluten, we encourage those with special dietary needs to connect with our Campus Dietitian, Sam Standish.
Prepared With Care
Simple Servings menus are prepared using separate equipment/utensils, preparation areas, and storage areas to minimize the potential cross-contact of food allergens or gluten.
Simple Servings team members are carefully trained to safely prepare and serve these simple nutritious meals. We provide training throughout the year for all employees and Simple Servings managers, supervisors, and cooks who have successfully completed AllerTrain® U certification training.
If you have questions about Simple Servings meals, ingredients, or preparation, please contact the locations Dining Services Manager, Executive Chef, Nate Klein or our Registered Dietitian, Sam Standish.
Made Without
Our Simple Zone at Marketplace dining hall, located within the Bartels Campus Center, is a locked pantry-style area, providing items such as breads, cereals, baked goods, and condiments made without gluten, peanuts and tree nuts (FDA listed allergens) to help students access convenient, safe foods to supplement their dietary restricted meals.
Simple Zone is a self-serve area open during all meal periods and has a separate microwave, toaster, toaster oven, and hand-sink. Our Simple Zone is designed to allow an easy way to supplement meals while avoiding gluten and nuts.
Students must request access through the Accessibility Resource Center, please review the Dining Accommodations section with in the Policy on Modifications to Housing and Dining.
We encourage those with special dietary needs to connect with our Campus Dietitian, Sam Standish or schedule an appointment to meet with her.
