Supporting Every Spartan at the Table
MSU Culinary Services is dedicated to nourishing, inspiring, and enriching the Spartan dining experience. The Culinary team provides safe, supportive services tailored to the campus community's diverse dietary needs. Whether managing food allergies, observing religious or cultural dietary practices, or pursuing personal nutrition goals, guests are served with care and expertise.
From students and summer program participants to campus visitors, the Culinary Services registered dietitians offer personalized guidance to help individuals confidently navigate MSU’s dining options. Through one-on-one consultations and clearly labeled online menus with allergen information, Culinary Services goes beyond the plate — ensuring every Spartan has the tools to thrive.
- DINING LOCATIONS AT-A-GLANCE
All-you-care-to-eat- Brody Square
- Heritage Commons at Landon
- South Pointe at Case
- The Gallery at Snyder/Phillips
- The Vista at Shaw
- Thrive at Owen
- The Edge at Akers
- State Room Restaurant (M-F: breakfast & lunch buffet only)
Grab & Go - Sparty’s Markets at 1855 Place, Holden, Holmes and MSU Union
- Sparty’s at Brody, Case and Hubbard
- The Workshop at STEM
- Thrive To Go Weekends (East Lounge at Shaw)
Grubhub Mobile Order Pickup- Sparty’s Markets at Holden, Holmes and MSU Union
- Sparty’s at Brody
- The Sandbox at Holden
- The Workshop at STEM
Combo-X-Change- Sparty’s mini-markets
- Sparty’s Markets
- Kellogg Market at Kellogg Center
- Starbucks at 1855 Place and Main Library
- International Center Food Court
- The Workshop at STEM
- Panera Bread at Minskoff Pavilion
- Strange Matter at MSU Union
- The Sandbox at Holden
- Nucleus at Holmes
- Grubhub Mobile Order Pickup Locations
- MSU Bakers Storefront
- Thrive To Go Weekends (East Lounge at Shaw)
- DINING PLANS AT-A-GLANCE
Unlimited Student Dining Plans (Silver, Gold, Platinum)
Students living on campus choose one of three dining plans. The difference between the three plans is Spartan Cash and guest meal passes included with Gold and Platinum.
Block Dining Plans (off campus)
- Meal swipes for purchase in blocks of 10 meals. May be used for unlimited dining locations as well as a combo-x-change at retail dining locations.
- Learn more: eatatstate.msu.edu/diningplans
- Meal swipes for purchase in blocks of 10 meals. May be used for unlimited dining locations as well as a combo-x-change at retail dining locations.
Resources
- MENU SIGNAGE
Key Points
- Menu signs are posted at the points of service in all dining locations.
- Under the menu item, there is a contains line listing any potential allergens/restrictions (the Major 9 allergens, plus alcohol, beef, coconut and pork).
- For those that contain any of the previously mentioned allergens, they are posted on that line after the word “contains.”
- If an item is NOT mentioned here, the menu item was prepared without those allergen(s).
- There are also logos to identify vegan or vegetarian items.
Helpful Tips
- If an ingredient label states it was made on the same line or produced in the same facility as one of the allergens or preferences listed above, it will not be listed on the "contains" line.
- More dietary information, including ingredient lists, can be found at msu.nutrislice.com.
- Questions? Contact our registered dietitians at dietitians@rhs.msu.edu.
- MSU NUTRITION
The MSU Nutrition information available at msu.nutrislice.com shows what is being served and can help you choose what will be safe to eat. It may be helpful to review before choosing a dining location.
You can also download the Nutrislice app by visiting the app store on your phone.
Using the Nutrislice website or app allows you to:
- Plan and track your meals.
- View nutritional content and ingredients for Eat at State menu selections.
- Filter menu options based on allergens and dietary preferences.
Key Points
- Online menus provide a general overview, but they may not reflect every item available at campus dining locations. Specials and limited-time offerings might be served without being listed online. For the most accurate, up-to-date options, check onsite at the dining location.
- For select build-to-order dishes, the full recipe — including all optional ingredients — may be listed on the Nutrislice menus. If an optional item contains an allergen, the dish may be flagged as unsafe. However, this doesn’t always reflect your actual dish, as allergen-containing ingredients can often be omitted during preparation. If you have specific dietary needs, please speak with a Culinary Services team member or chef to ensure your meal is safe.
- Note: Deep-frying oil is not changed after each item or meal, which means cross-contact with allergen-containing products may occur. Individuals with food allergies or sensitivities should exercise caution when choosing deep-fried options.
- ALLERGEN-CONSCIOUS AREAS
Key Points
- Allergen-conscious coolers are available in each dining hall (with the exception of Thrive at Owen). These coolers contain common pre-packaged substitutions for those with food allergies. They also feature a separate toaster and microwave for gluten-friendly items.
- Items available here include gluten-free bread, wraps, bagels, muffins, and cookies, along with non-dairy yogurt and milk. Non-dairy cheese is also available in the dining halls upon request.
- Individually packaged condiments (e.g., ketchup, mustard, cream cheese) and salad dressings are available to help prevent cross-contact from the serving lines.
- Some menu standards in the dining halls include, but are not limited to:
- Always offering gluten-free pasta when regular pasta is served.
- Corn tortillas when flour tortillas are served.
- Gluten-free pizza crust where pizza is served.
- NUT-CONSCIOUS LOCATIONS
Key Points
- Sparty’s Markets at Holmes and Holden, The Gallery at Snyder/Phillips and MSU Bakers are all nut-conscious locations.
- At The Gallery at Snyder/Phillips, anything served from the dining venues does not contain peanuts or tree nuts. Coconut is allowed. Peanuts and tree nuts can be in the dining halls via at-will items like almond milk, but you won’t find them offered on menus.
- Sparty’s Markets at Holden and Holmes are Grab & Go locations.
- Peanuts and tree nuts are not used in Grab & Go prepackaged options that are developed by the Culinary Services dining team. Coconut is allowed.
- The packaging used includes the Combo-X-Change logo, so it’s generally easy to identify.
- Note: Peanuts and tree nuts can be in prepackaged retail items that come from external vendors, like individual almond milk and candy bars.
- MSU Bakers, the dedicated on-campus bakery, crafts delicious baked goods daily for all campus dining locations. From cookies to breads and beyond, every treat is made with care in a nut-conscious facility, ensuring safety and satisfaction for all Spartans.
- Learn more at msubakers.com.
- ALLERGEN-FREE DINING HALL / THRIVE AT OWEN
Key Points
- Thrive is an all-you-care-to-eat location. Guests can use their dining plan for entry or pay the public dining rate at the entrance host stand.
- Thrive is open Monday through Friday for lunch and dinner and is closed on Saturday and Sunday. Dining hours are available at go.msu.edu/dininghours.
- Located within Owen Hall in River Trail Neighborhood, Thrive is Certified Free From™ the Major 9 allergens (egg, fish, milk, peanuts, sesame, shellfish, soy, tree nuts, and wheat) plus gluten.
- A third-party auditor reviews and approves all ingredients used within Thrive. Thrive team members perform regular allergen testing, and results are sent to the auditor monthly.
- Thrive is not the only location those with dietary restrictions may visit. All dining locations successfully accommodate those with dietary needs.
- Thrive To Go is open on Saturday and Sunday in the East Lounge at Shaw Hall, to accommodate students who need allergen-free meals over the weekends.
- Learn more at eatatstate.msu.edu/FAQs.
- RELIGIOUS RESTRICTIONS
Key Points
KOSHER
- Kosher meal service is offered at Brody Square and The Gallery at Snyder/Phillips and is available Sunday through Thursday for dinner during fall and spring semesters. Various kosher options are also available at retail dining locations across campus.
- To accommodate kosher rules, all foods served through the program are prepared in a kosher kitchen at Woody’s Oasis restaurant in East Lansing. Kosher Michigan certifies the program.
- MSU’s kosher meal service program was developed in partnership with Rabbi Jason Miller of Kosher Michigan, Cindy Hughey, director of the East Lansing Hillel Jewish Student Center, and Chuck Raad, principal owner of Woody’s Oasis.
- During Passover, canned tuna, hard-cooked eggs, matzo crackers, and packaged sliced meats that are kosher-certified for Passover are available in dining locations across campus. Single-service disposable dinnerware is also available upon request.
- MSU Hillel typically offers meal options as well. Please contact them for the most up-to-date information.
HALAL
- A dining hall in each neighborhood offers halal proteins for dinner. Halal proteins will be designated as ‘halal’ and are tracked in the menu item name. Various halal options are also available in retail dining locations across campus.
- Vegan/vegetarian options are also available daily to supplement halal options in all Culinary Services dining locations.
- During the holy month of Ramadan, special dining accommodations are available to support observance. Details are shared in advance through Culinary’s social media channels (@EatAtState) and on the Eat at State events page.
- OTHER DIETARY RESTRICTIONS
Culinary Services has worked with and served guests with a variety of dietary needs, including but not limited to:
- Metabolic conditions like diabetes
- Textured modified diets (mechanical soft foods, soft foods, etc.)
- Low iodine
- Renal disease
- Other dietary needs
For more information about dietary accommodations, please contact the Culinary Services dietitians at dietitians@rhs.msu.edu.
- VEGAN AND VEGETARIAN
Key Points
A wide variety of options are offered across campus to support a vegan or vegetarian lifestyle. The Culinary Services team follows lacto-ovo vegetarian guidelines. The menu signs at the points of service and on the Eat at State website will have one of the following icons if the menu item is vegan or vegetarian:
Several venues across campus are dedicated to offering vegan and vegetarian menu items. You can easily identify them on menu signs by referencing the icons above or through the Nutrislice app or msu.nutrislice.com. Venues include:
- The Vista at Shaw: Garden
- The Gallery at Snyder/Phillips: Garden
- South Pointe at Case: Veg Out
- Brody Square: Veg Out
MSU Bakers also provides vegan baked goods in dining locations across campus.
The venues listed above are not the only locations that offer meatless options. Dining locations across campus offer at least one complete vegan plate (entrée, soups, and sides) for each meal, just not at a dedicated/consistent venue.
- HEALTH AND WELLNESS
Key Points
- Culinary Services offers a variety of selections and resources, enabling guests to achieve a balanced diet based on individual dietary needs.
- This includes options that are comprised of a wide range of nutrients. The Nutrislice app or msu.nutrislice.com can be used to track the nutrients of menu items offered in dining locations.
- Registered dietitians are available to assist with nutrition concerns, food allergies and special dietary needs. Students can schedule one-on-one meetings to discuss individual goals, explore dietary strategies, and access tailored resources designed to support their well-being and success.
- For personalized dietary support or questions, send an email to dietitians@rhs.msu.edu.
Additional Information
- DIETARY ACCOMMODATION REQUESTS
Individuals with dietary restrictions that require accommodations beyond what is available in dining locations are encouraged to register and work with the Resource Center for Persons with Disabilities (RCPD). For more information on the RCPD, please visit rcpd.msu.edu.
- TEAM MEMBER TRAINING/DISCLAIMER
Key Points
- Safety is our No. 1 priority. MSU’s chefs oversee food safety standards, develop unique menus and prepare scratch-made selections daily.
- Over 700 Culinary team members have gone through AllerTrain™ — guided by our certified on-campus AllerTrainers. This specialized program equips the staff with the knowledge to safely serve guests with food allergies and dietary restrictions, ensuring every meal is prepared with care and confidence.
DISCLAIMER
Culinary Services makes every effort to thoroughly train team members and label food allergens; however, ingredients and nutritional content may change due to recipe substitutions, manufacturing changes or other factors.
- CROSS-CONTACT PREVENTION AND EMERGENCY PROTOCOLS
Commitment to Preventing Cross-Contact
Through comprehensive training, the MSU Culinary Services team is deeply committed to preventing cross-contact, an essential practice for protecting students with food allergies, Celiac Disease and other dietary conditions. To help minimize your risk, please follow these recommended procedures:
- Notify Culinary team members of any food allergies and request that they wash their hands and change gloves before serving you.
- Request menu items from untouched pans — those that haven’t yet been placed on the service line.
- Ask for ingredients from unopened packages, especially for salad bar items, condiments and other shared components.
- Request barriers like parchment paper during food preparation to reduce cross-contact.
- Use individually packaged condiments, available at allergen-conscious stations in each dining hall.
IMPORTANT ALLERGEN SAFETY INFORMATION
Team members are trained and take care to keep food preparation areas clean. However, all kitchens are shared spaces on campus and not allergen-free environments — except for Thrive at Owen Hall, which is specifically designed to support allergen-safe dining.
Individuals who carry an epinephrine auto-injector (EpiPen) should keep it accessible at all times. It’s also helpful to inform others about its presence and location, in case assistance is needed during an emergency.
Note: Culinary Services dining locations do not stock epinephrine. However, Emergency Medical Services (EMS) are available on campus and are equipped with epinephrine for emergency response.
Safety remains a top priority across all dining locations. Trained team members are available to assist with questions and help guests make informed choices based on dietary needs, allergies, or personal preferences.
- CONCLUSION/CONTACT INFORMATION
Guests are encouraged to communicate directly with the dining team and advocate for their needs regarding food allergies and dietary preferences. Support is always available, but it begins with a conversation. Sharing concerns ensures the team can provide the safest and most personalized dining experience possible.
- Start by introducing yourself to the executive chef, sous chefs and dining managers. Building these relationships helps the team better understand your needs and ensures you feel confident navigating dining locations.
- Chefs and managers are your most accurate source for last-minute ingredient questions or help navigating the dining locations. Open communication is key to a safe and enjoyable MSU dining experience.
Need Help in the Dining Hall? Here’s who to seek out:
- Chefs are easy to spot in their classic white chef coats.
- Dining managers wear Culinary Services attire and white name tags.
- Team members are often visible throughout dining locations, especially during peak mealtimes.
Not sure who to speak with? Just ask the entrance host or cashier; they’re always happy to guide you to the right person.
Looking for Extra Support?
Culinary Services registered dietitians are available to assist with dietary questions and help facilitate communication with the dining team. Whether navigating food allergies, preferences, or nutritional needs, expert guidance is just a conversation away.
Email: dietitians@rhs.msu.edu | 517-884-0660
Kelsey Patterson, Registered Dietitian
Holly Christy, Registered Dietitian
- Start by introducing yourself to the executive chef, sous chefs and dining managers. Building these relationships helps the team better understand your needs and ensures you feel confident navigating dining locations.