Food safety is always top-of-mind for Ashley Leone, MA, RD, CDN, CNSC, assistant director of nutrition management and Campus Dining’s registered dietitian. She trains staff and students in nutrition and food safety, assists with recipe creation, menu development, allergen and dietary food labeling, works one-on-one with students with food allergies and special dietary needs, and provides community education.
For Leone, a key point of emphasis coming into the 2024-25 school year was improving quality choices available for gluten-free students. She hosted a series of focus groups last year for students with gluten intolerances, and she field requests for more fresh, made-to-order, hot options in addition to grab-and-go mainstays.
Read the full story at Syracuse University News.