Meet the Dietitian
Gabrielle Mele RD, LDN, IFNCP is a food allergy expert 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 pop-up events, snack and learns, nutrition presentations, and social media. Gabrielle welcomes your nutrition inquiry at gabrielle.mele@sodexo.com.
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. Email gabrielle.mele@sodexo.com to arrange a time to talk.
We encourage those with medical dietary restrictions to contact the following team members to document needs for dining accommodations.
- Director of Dining, Dave Covell david.covell@sodexo.com
- Campus Dietitian, Gabrielle Mele gabrielle.mele@sodexo.com
- Director of Health Services, Lan Dennie ldennie@showaboston.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. Email gabrielle.mele@sodexo.com to arrange a time to talk.
We encourage those with medical dietary restrictions to contact the following team members to document needs for dining accommodations.
- Director of Dining, Dave Covell david.covell@sodexo.com
- Campus Dietitian, Gabrielle Mele gabrielle.mele@sodexo.com
- Director of Health Services, Lan Dennie ldennie@showaboston.edu
Dining Menus and Allergen Labeling
Our 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 in the dining center.
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 Dining Services Director Dave Covell and Executive Chef Ron Bonefant to ensure safety.
Dining Menus and Allergen Labeling
Our 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 in the dining center.
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 Dining Services Director Dave Covell and Executive Chef Ron Bonefant to ensure safety.