Meet the Dietitian
Kristen Totino, MS, RDN, LDN 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 wellness pop-ups, nutrition talks, social media, and more. Kristen also assists as guest speaker for classes, seminars, and meetings, participates in wellness fairs, and offers sports nutrition. Kristen welcomes your nutrition inquiry to kristen.totino@sodexo.com or book an appointment via Kristen's booking link.
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. Contact General Manager, Mark Sandru, to arrange a time to talk.
We encourage those with medical dietary restrictions to contact Office of Accessibility Services to document needs for housing and/or dining accommodations.
Click Here to view our virtual guide to navigating food allergies and dietary restrictions at Walsh University.
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. Contact General Manager, Mark Sandru, to arrange a time to talk.
We encourage those with medical dietary restrictions to contact Office of Accessibility Services to document needs for housing and/or dining accommodations.
Click Here to view our virtual guide to navigating food allergies and dietary restrictions at Walsh University.
Dining Menus and Allergen Labeling
Our online menus and those at each food station in the dining hall, include clear markings to show potential food allergens in each dish. Our menus provide “contains” statements specifically highlighting the Major Nine food 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 our online menu tool.
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. We ask that students with food allergies and intolerances communicate with our dining team so we can help them navigate appropriate food options on campus. Check signage for potential allergens in menu items. If anything is unclear, JUST ASK! Our managers, chefs, supervisors, cooks, and employees will be happy to provide you with the information you need and have been encouraged to do so. Please contact Campus Chef, Michael Toschlog, and Operations Manager, Brittany Stenger with any dining concerns or needs.
Dining Menus and Allergen Labeling
Our online menus and those at each food station in the dining hall, include clear markings to show potential food allergens in each dish. Our menus provide “contains” statements specifically highlighting the Major Nine food 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 our online menu tool.
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. We ask that students with food allergies and intolerances communicate with our dining team so we can help them navigate appropriate food options on campus. Check signage for potential allergens in menu items. If anything is unclear, JUST ASK! Our managers, chefs, supervisors, cooks, and employees will be happy to provide you with the information you need and have been encouraged to do so. Please contact Campus Chef, Michael Toschlog, and Operations Manager, Brittany Stenger with any dining concerns or needs.
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
Walsh Dining 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 the Schervish Dining Hall.
