As of December 2nd, students that have a gluten allergy and/or Celiac Disease are now able to receive hot lunches from the cafeteria. According to the Celiac Disease Foundation, Celiac Disease is an autoimmune disease that occurs in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine. It is estimated to affect one in 100 people worldwide.
Previously, the cafeteria didn’t offer many gluten-free lunch options. Chips, drinks, and a fruit cup are limited options for a balanced meal. Even with an option for gluten-free free bread from the sandwich station, there was a risk off cross-contamination with wheat. Now, gluten-free students can pre-order their lunch before the school day starts, experience a “normal” lunch, and stay safe.
As a student at DHS with Celiac, I found it important that every student with Celiac Disease feels included during lunch. To get started, I set up a meeting with our school food provider, Quest, the assistant principal, Mr. Chamberlin, the head chef of the school cafeteria, Edgar Posadas, and myself. Since the school can’t provide a separate fryer, they agreed to purchase a small air fryer for gluten-free items. To start simple, we decided that I should test out the food and ordering process, and report back to the chef for adjustments. After weeks of testing, a final menu was printed out and ready for other students to use.
The current order form includes a gluten-free burger, grilled chicken sandwich, grilled cheese, and a salad made safely to prevent cross-contamination for those with Celiac. To order, students will go to the cafeteria before 9:00 am, and ask the person at the cashier station for a Gluten Free Order Form, fill it out, and pay. If no one at the cashier station, students should ask to talk to Mr. Posadas. To pick up, students wait in line at the “PICANTE” station, give their name, what they ordered, and enjoy!
Looking ahead, the school plans to monitor this project’s success through student feedback and hopes to expand the menu’s gluten-free offerings. The next steps are to incorporate options like fries and chicken tenders. These can all be made in the air fryers, so once the current system gets more involvement from other students, more items will be provided.
By introducing warm gluten-free meals, Deerfield High School sets an example for other schools to follow, proving that inclusive dining can be both practical and delicious.
