Key Stats:
Location: Athens, Georgia
Self-operated
Student Population: ~43,000
20,000 Meals Served Daily
5 Full-service Dining Commons(“Restaurants”) + Specialty Concepts
Peanut Usage: (Below list is not exhaustive.)
Across locations, menus and dayparts
- Yogurt Parfait Bars
- Peanut Butter on the Breakfast Bar
- Salad Bar
- Peanut Butter Smoothies
- Desserts
- Trail mixes
- Fresh-ground peanut butter (The Village Summit)
- Noodle Bowls
- Wok Station
Background & Context
At the University of Georgia (UGA), peanuts have always been part of the menu. Serving roughly 43,000 students—including undergraduates and graduate students—UGA Dining Servicesoperates four main dining halls (referred to as “restaurants”), a fifth under construction, and several smaller foodservice venues. From global dishes to peanut butter parfaits, peanuts are integrated daily.
Unlike institutions that restricted peanut use, UGA has maintained an inclusive dining model that accommodates allergies while still offering popular and nutritious foods like peanuts. Their approach is rooted in transparency, education, and personalized support for students with dietary needs.
Approach to Peanut Safety & Inclusion
- Peanut Integration in the Menu
Peanuts are embedded into daily dining experiences across campus:
- Yogurt parfait bars and breakfast bars offer peanut butter at every restaurant except one (Oglethorpe).
- Culturally inspired dishes use peanuts in authentic ways—like in the wok station at Bolton.
- On-premise peanut grinders provide fresh peanut butter at The Village Summit, with support from Georgia peanut farmers.
- Specialty items such as trail mix, pimento cheese, and house-made salad toppings also incorporate peanuts.
Even smaller venues such asThe Niche, known for made-to-order meals, and late-night favoriteSnellingfeature peanut-inclusive dishes.
- Allergy Management Protocols
UGA’s success lies in its proactive protocols:
- Digital menus via Nutrislice integrate with FoodPro to provide real-time allergen filtering.
- Food labels and digital displays include icons (e.g., gluten-free, vegan) and spell out allergens.
- Build Your Plate kiosks and app features allow students to view ingredients and allergens before they dine.
- Kitchen protocols include designated tools and sanitation practices to prevent cross-contact.
- Staff training includes emergency response and allergen safety, supported by regular refreshers.
A notable feature is the Chef-Made Meal Program, available at all restaurants except Bolton. Students with documented food allergies meet one-on-one with Dr. Katherine Ingerson, UGA’s Associate Director of Nutrition, to coordinate daily customized meals. Orders are placed the night before and picked up safely onsite.
Students also have access to the Gluten-Free Pantry at Bolton, which includes peanut butter, bagels, bread, waffles, fruit cups, and more for eligible students.
- Collaboration Across Campus
Katherine Ingerson, PhD, RDN, leads UGA’s allergy and nutrition strategy. Her team collaborates with chefs, health services, and accessibility offices to ensure students with allergies are supported through personalized care plans and emergency readiness. A simple doctor’s note unlocks access to services such asallergen-friendly pantry items and chef-prepared meals.
Student & Stakeholder Engagement
Education and communication are pillars of UGA Dining Services’ approach:
- Nutrition messages are shared via napkin holders and interactive bulletin boards.
- Dining app tools enablestudents to view ingredient and allergen details.
- Orientation and outreach ensure students with dietary concerns are informed from day one.
Feedback from students is ongoing, and UGA has successfully accommodated even the most complex cases, including a student with 59 allergies at Oglethorpe.
Results & Impact
UGA has demonstrated that safe peanut inclusion supports a thriving food culture:
- High meal participation rates: Bolton serves 8,000 meals daily, and other restaurants, such as Oglethorpe and Snelling, serve 3,600–4,000.
- Consistent student satisfaction: Peanut-containing dishes arepopular and frequently consumed.
- Operational flexibility and sourcing support have enabled continued peanut service, including direct relationships with Georgia peanut growers.
- Allergy management systems are actively in use, with protocols that support students with a wide range of dietary needs—including those with multiple and severe food allergies.
Lessons Learned & Best Practices
- Strong systems enable inclusion: Safety and peanut service are not mutually exclusive.
- Collaboration is key: Success comes from nutrition staff, chefs, and health services working together.
- Students are empowered: Transparency and tech tools allow students to confidently manage their own dietary needs.
- Dining is individualized: Personal touches like the Chef-Made Meal Program ensure every student is seen and supported.
Future Plans & Innovation
UGA’s Dining Servicesteam is not standing still. Their new restaurant, opening in 2026, will include a teaching kitchen and health center—an ideal setting to expand education around food, health, and allergens.
With continued commitment to cultural inclusion, student well-being, and culinary quality, UGA offers a proven blueprint for safely and successfully serving peanuts on campus.
For more information on safely serving peanuts in college and university dining, go here.