This page presents the real findings from our pre-launch student survey and research interviews at Berry College, aka the data behind why glutenFreeCampus needed to exist.
16 Berry College undergraduates responded to our pre-launch survey in January 2026. Here's what the data revealed.
Over half of respondents have no reliable go-to source for GF info on campus.
D-Hall is unavoidable for most students, which makes cross-contamination protocols there especially critical.
These are real, unedited responses from the survey. These are the words that made it clear this project mattered.
"I'm a current senior, and I wish I would've known coming into Berry freshman year that the services are lacking."
"I wish D-Hall trained their workers on what ingredients are in what foods, and had CLEAR LABELING on ALL foods offered."
"I wish I had known there were very few alternatives or substitutes. I am forced to either eat gluten or basically be vegetarian."
"That it is almost impossible without planning and taking bread off of different foods. Just more gluten-free options in general."
"Allowing students to get off dining plans without so much argument and hesitation."
"I want to see more than just grilled chicken, GF buns, and burgers on the daily. I want food that tastes good and is fully safe."
Synthesized from survey responses and in-person interviews, these six themes emerged as the core problems glutenFreeCampus was built to address.
Students couldn't distinguish what was consistently safe from what changed daily. "Gluten-friendly" language created false confidence, and the dining website often didn't reflect what was actually served.
Shared prep surfaces, inconsistent staff training, and uncertainty during peak hours were cited as major ongoing concerns, especially at the main D-Hall line.
Students relied on word-of-mouth and trial and error more than any official source, often learning what was safe only after becoming ill, with no central place to find answers.
Food safety concerns extended off-campus into club meetings, events, and friend outings, sometimes causing students to skip social situations entirely or feel isolated when attending.
Constant vigilance, repeated self-advocacy, and the fatigue of explaining dietary needs took a measurable toll on top of an already demanding college experience.
Students wanted to learn from other students. That includes trusted meals, social event strategies, communication tips, but had no centralized place to find that knowledge.
Based on our survey findings, student interviews, and the Celiac Disease Foundation's voluntary guidelines for learning environments, here's what Berry should prioritize.
Priority Key
Labels should reflect what's actually being served in real time, not just what's planned. Ambiguous "gluten-friendly" language should be eliminated and replaced with clear GF certification or explicit warnings.
Cross-contamination protocol should be standardized and practiced, not optional or inconsistent by shift. Staff should know what's in every dish and how to safely serve students with Celiac.
Students should not have to fight to modify their meal plan or access safe food. The path to accommodations through disability services should be clear, accessible, and well-publicized to incoming students.
True Balance is a valuable resource, but students need variety. Additional clearly-labeled GF options across other stations would reduce the burden of restricted choice and improve daily quality of life.
The Campus Dish app is already in students' hands, but it needs to be accurate and timely. Real-time updates, consistent with what's actually being served, are essential for it to be a trustworthy tool.
This project draws on published research from the Celiac Disease Foundation, MDPI Nutrients, JPGN Reports, and the American Journal of Gastroenterology, among others.
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