Moxie’s Gluten-Free Café — located inside the University of Nebraska–Lincoln’s Selleck Food Court — has been providing students, faculty and staff with a completely gluten-free dining experience for two years.
And this year, Moxie’s earned a gold rating from FARE, the highest rating bestowed by the organization, which is the largest private funder of food allergy research and advocacy group for those with food allergies.
Ellyn McCarter, a registered dietitian and nutrition manager for University Dining, said the rating recognizes the high safety standards of Moxie’s for those with gluten sensitivities and celiac disease, the careful planning and design of the café, and the commitment of its staff in preventing cross-contact.
“The gold status means we’re performing at the highest level of food allergy safety,” she said. “The Food Allergy Research and Education organization is the largest consumer-facing food allergy organization in the country and are highly respected within the food allergy community.”
To earn the gold rating from FARE, Moxie’s underwent a detailed audit by the organization, which included an on-site visit. They then provided feedback and additional measures that were added to further prevent any cross-contact.
“They lauded us for our knowledgeable staff but suggested that we train additional individuals to make sure we have back-ups, and we’ve put those in place,” McCarter said.
Moxie’s is the only restaurant in Lincoln that can boast a completely gluten-free product, said Matt Jewell, assistant manager for Selleck Dining. Moxie’s employs a special HVAC system, careful inspection of all incoming products, specific storage measures, specialized staff training, and does not allow outside food and drink inside the café, which has its own seating area inside Selleck Food Court.
“Moxie’s is such a unique achievement,” he said. “Moxie’s is focused on being gluten-free, but we can accommodate any dietary need from there because everything is made to order, so there are plenty of options for anyone.”
Those made-to-order items include pizza, noodle bowls, sandwiches, soups and sides. Jewell said Moxie’s will likely expand the menu this fall by adding new soups and possibly tacos.
Over the summer, a new ordering kiosk was added and now Moxie’s can take orders from the general public inside the restaurant. Previously, orders were only made through the Transact mobile app, which requires an NCard to use.
“We’re hoping the community will utilize the only gluten-free café in Lincoln — possibly Nebraska — and eat at Moxie’s,” Jewell said.
University Dining also earned the runner-up award for Best Campus Dining from FARE for its work across campus, including the renovation of Harper Dining Hall in 2019 to accommodate the 8-plus serving station. The 8-plus allergen-free meals program offers daily meals that are allergen-free and gluten-free. Menu items do not contain gluten, soy, dairy, wheat, eggs, shellfish, peanuts, tree nuts, fish or sesame.
McCarter said all dining centers are equipped with signage on menu items that notes possible allergens in a food product. This helps students make informed choices at all dining centers. Additionally, students can see all ingredients used in any menu item online.
“Students with food allergies are going to be living all over campus and eating all over campus,” McCarter said. “A big focus in dining services is that we find ways to accommodate them at any dining center.”
That focus includes making sure every student on campus with allergies or dietary restrictions knows they have resources available to them. Each time a student notes a dietary restriction or allergy on their dining application, McCarter contacts them.
“I'm able to point them in the right direction because anyone could be allergic to anything,” McCarter said. “That specific care, that more individualized care, is something we do in these situations. We take food allergies and accommodations very seriously on campus, and we are happy to help with these accommodations.”
While the most common allergens are noted at all campus dining centers, McCarter said students can also see all ingredients used in any menu item online.
