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The ɫ��ɫ����’s Portland and Biddeford campuses have both achieved the FARECheck Silver Status administered by the (FARE) nonprofit, making it the only college or university in Maine to achieve the status that recognizes excellence in food and allergen safety practices — and one of only a handful in New England.

FARE certification means that, on ɫ��ɫ����’s two Maine campuses, more than 90% of food service staff members have completed FARE’s certified food-allergy safety training.  

“ɫ��ɫ���� is really paving the way for colleges and universities by setting an example. Now, ɫ��ɫ���� has a FARECheck instructor on campus — which is huge because she can train the new employees upon hire,” said Tiffany Leon, FARE’s assistant director of training and professional programs in Virginia, where the nonprofit works to support food service establishments implementing best practices for food allergy safety and awareness.  

ɫ��ɫ���� Director of Catering Kayla Maniery became a certified FARE trainer a year ago to train the ɫ��ɫ���� dining staff, who work at ɫ��ɫ���� but are employed by Parkhurst Dining, the vendor that provides food service for the University’s two Maine campuses. She said training included how to identify and avoid food cross contamination, how to recognize and respond to an allergic reaction, and how to communicate with students who have severe food allergies to help them make informed decisions.  

In the past year, Maniery has trained all 75 full-time, year-round employees.

ɫ��ɫ���� is truly a gem for allergy inclusion and allergen safety. I trust them with my life." — Emme Perry (Cellular and Molecular Biology, ’27)

Before Maniery sought the prestigious food-safety status, ɫ��ɫ���� already had a separate kitchen and serving area, known as  “Inspired Eats,” that are free of the top nine food allergens: eggs, fish, milk, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

“All of our full-time employees are trained. All of the new hires will be trained. That way we’ll stay on top of it,” Maniery said. “We are proud of this recognition as it reinforces our commitment to providing a safe and inclusive dining environment for all members of our community.”

What the certification means to students with food allergies goes beyond peace of mind, said Emme Perry (Cellular and Molecular Biology, ’27), who became a catalyst for ɫ��ɫ����’s improved food-safe culture after she arrived at ɫ��ɫ���� with six food allergies — and quickly found an ally in Maniery.

“It means the world, truly, because my freshman year, (when I was) off campus, I had three back-to-back allergic reactions, and the people at ɫ��ɫ����’s Parkhurst dining service, like Kayla, singlehandedly worked with me to regain my trust in food,” Perry said. “So, what the FARECheck Silver Status means is that incoming students don't have to regain their trust in food if they eat (exclusively) at the campus dining halls. That trust is already built in, so they know they can feel safe as soon as they walk into Ripich Commons.”

Perry, who is currently an intern at the Center for Food Allergy and Asthma Research at Northwestern University in Chicago, said such reassurance doesn’t just protect student’s physical wellbeing, it also protects their mental wellbeing because they don’t have to fear dining at college, and they can enjoy dining as part of a college community, sharing meals side by side with other students who don’t have food allergies.

This fall, Perry and Maniery will present in a booth at the FARE Summit in Washington, D.C., to offer prospective students with food allergies the chance to learn more about ɫ��ɫ����’s food-safe culture as well as its delicious allergen-free options for those with severe allergies.

Last spring, Perry stepped down as ɫ��ɫ���� student-body president, but she’s not done. The rising junior — who was just named an ambassador for Red Sneakers for Oakley, a nonprofit that raises awareness about food allergens — is working with Maniery on other projects that will help advance ɫ��ɫ���� as a welcoming environment for those with food allergies.

The two are planning an allergen-free cooking class for this fall, as well as a possible food-allergen fair at ɫ��ɫ����.

“ɫ��ɫ���� is truly a gem for allergy inclusion and allergen safety. I trust them with my life,” Perry said. “Every time I go to the Inspired Eats section, my life is in their hands. It makes you feel at home because I know, at home, I’m safe. And I know at ɫ��ɫ���� I’m safe.”