John Elburn, an employee for the Sodexo Corporation which serves the dining commons at Westfield State University, prepares vegetables at a special allergen and gluten free food service area of the kitchen. Employees of the organization have been specially trained for allergen and gluten free awareness as recognized by the Massachusetts Restaurant Association. (Photo by Frederick Gore)
WESTFIELD – Westfield State University (WSU) strives to accommodate its students in all aspects of campus life, but for one family, the food services department run by Sodexo went above and beyond.
When Corinne Fahey’s daughter, now a senior at WSU, fell ill two years ago, doctors couldn’t figure out why. It turned out that she was suffering fron food allergies that sent her to the emergency room and nearly killed her.
Fahey said Sodexo sprang into action to help.
“One chef – Mark Guerette – really took the issue to heart and worked with my daughter to find recipes and meals she liked and made her feel like she was just like every other student when it came to the dining hall,” Fahey said. “My daughter just wanted to be like everyone else and not have to stand out because of her allergies and Chef Mark really helped.”
When Guerette passed away suddenly last month, Fahey was sad that the man who helped keep her daughter alive was gone. She said she credits him and the entire staff at Sodexo for creating a safe place to dine for her daughter and other students with allergies.
Sodexo General Manager Craig Goodridge has been in higher education food service for 35 years and said everyone is more aware of allergens and special diets today.
Since Fahey’s daughter’s situation was brought to light, Sodexo has changed the way it handles food allergies.
“The program we used to have was that we prepared individual meals based on needs, but that got rather complicated,” said Goodridge. “So, Sodexo came up with Simple Servings, with recipes for allergens.”
Recipes are chosen that do not include allergens, which commonly include wheat, gluten, nuts and other ingredients. The Simple Servings food line is separate from the rest of the service lines and special precautions are taken.
“One of the concerns with allergens is not just the allergens themselves but cross-contamination,” said Goodridge. “So we have a special section to prep the Simple Servings meals. We secure the spices and have color coded labels on utensils and cutting boards, and everything is sanitized.”
Goodridge said Simple Servings started about two years ago and Guerette played a crucial role in its success.
“Mark took the lead role in that,” Goodridge said. “And we all went through special training.”
The Simple Servings staff are certified in handling food allergens through the state and everyone takes it seriously.
Fahey and Goodridge both said even students without allergies enjoy the Simple Servings line for its overall health benefits.
“Some want to eat gluten free or there are some ingredients they want to avoid,” Goodridge said.
All ingredients in all the dining hall offerings are outlined both online and at each station so students can be well-informed about what they’re eating.
Goodridge said the college food service industry began changing in the late 80s and early 90s when students demanded healthier options.
“A lot of them were eating fresh fruits and vegetables at home and healthy meals and they wanted that option,” Goodridge said.
Sodexo also offers vegetarian, vegan and lactose intolerant choices.
“Students today are more concerned about their food’s ingredients and nutrients,” said Goodridge.
Fahey touted Sodexo’s offerings at WSU and the accommodations made for all students with special dietary needs. She said she hopes anyone who can appreciate the struggles of people with food allergies would consider donating to the memorial fund in honor of Mark Guerrette, who left behind young children. Checks can be made to People’s Bank, 281 E. Main St., Westfield.
