Located at Galbreath Dining

The Simple Servings station provides safe and appetizing food choices for our customers with food allergies or food intolerances and those who prefer plain and simple foods.

The Simple Servings station does not offer foods made with the FDA most-common allergens of peanuts, tree nuts, wheat, soy, milk products, eggs, or shellfish.  All foods offered will be made without gluten-containing ingredients.   Fish dishes will be included in the varied menu options as a healthy protein choice, along with beef, pork, chicken, turkey, and vegetarian options. The menu will change with every lunch and dinner. 

Simple Servings staff members are carefully trained to avoid cross-contamination of their menu items.  Separate equipment, storage areas, utensils and preparation areas minimize, but do not totally eliminate, the chances of gluten and allergens in our Simple Servings foods.

We take pride in serving our wholesome ingredients, preparing recipes accurately and providing nutritional analysis and ingredient statements.  From our general manager to our front line servers, we work carefully to address food allergies, celiac diets, or their special dietary needs.  We want to meet one-on-one with anyone who has individually dining needs to ensure that your dining experience s safe, delicious, and social.  For students with medical conditions impact their ability to dine well on campus, we strongly encourage a conversation with our Registered Dietitian, Executive Chef, and/or our General Manager.  In many instances, our dining team can easily assist with special needs.  For more detailed information about dining on campus with food allergies, please visit our allergy-specific page.

Occasionally, Dining Services cannot meet a student's medical needs within normal service.  We may require additional medical documentation to enable us to develop a more specific meal plan accommodation.  In this situation, we ask that the student contact the Westminster College Disability Resources.  Together, our departments work to serve our students with medical needs related to dining on campus.  To contact Faith Craig, email craigfa@westminster.edu or call 724-946-7192.

Menu Allergens
Our menu system provides ingredient statements specially highlighting the big eight allergens; milk, eggs, shellfish, fish, tree nuts, peanuts, wheat and soy.  Guests may check on the presence of allergens prior to planning their meals using the Bite app.  The Absence of all allergen listed on this posted or electronic product signage is not a guarantee that the product is free of that allergen.  The guest is responsible for communicating their allergy to a supervisor or manger to ensure safety. 


 While the Simple Servings program is designed to allow customers to have an easy way to avoid gluten and allergens, our chef still want to meet all of our customers with special food needs.  Knowing about customer preferences and limitations allows us to plan our menu to best meet everyone’s needs.  Contact Pat Bohinski, Galbreath Manager at bohinspd@westminster.edu or call 724-946-6307 if you have food allergies.

 Simple Servings: providing convenient, delicious, and secure options for you.  Focus on your future, not your food allergy.


Making Healthy Choices Second Nature with Mindful

Mindful by Sodexo is making the healthy choice the easy choice by providing menu items that balance nutrition and indulgent flavors.  With these menu items, you won't feel like you're sacrificing flavor or taste.

Look for the Mindful icon to indulge in the healthy and delicious items offered at each meal.

For students who have special dietary and nutritional needs we have informational resources and customized menus to address your needs. Contact our executive chef Scott Turner to discuss our special dietary needs.  These menus meet the strictest compliance standards, without sacrificing flavor, texture or presentation. 

Sodexo's nutrition icons make it easy to identify healthy choices

Look for these nutrition icons on the foods being served on your campus to help you meet your dietary needs or desires. If you need assistance finding the right types of foods for you, please reach out to your on-campus Sodexo manager or chef. If you have additional dietary questions, please contact us so we can help! 

    Vegan offerings contain no meat, fish, eggs, milk or other animal-derived products such as honey.  Look for the menu icon to find vegan items daily.

   Menu items with the vegetarian icon do not contain meat, fish or poultry, or meat products (i.e. soup bases).  Our vegetarian offerings meet the needs of laco-ovo vegetarians, and may include eggs and/or dairy products.  Vegan items are also offered for those vegetarians who avoid all animal products.

   We work closely with local produce distributors to maximize the fruits and vegetables purchased from local farms.   We also purchase from local dairies, and participate in farm to school initiatives.  Tracking local purchases helps us to meet our Better Tomorrow Plan commitment of 20% local purchase by 2020.


We're proud partner with myfitnesspal provide enhanced nutritional information for our dining customers, but will give them an opportunity to track their personal nutrition and fitness goals.

Dining customers can take advantage of this exciting new program by creating an account on the MyFitnessPal.com website http://www.myfitnesspal.com, or by downloading one of the free Apps for their favorite mobile device.

It's easy to use the keep track of your eating to either achieve your weight management or healthier eating practices.

Locate the item, scan the bar code with your smart phone and the nutritional information pops up.  Then you add the item to you MyFitnessPal daily diary.  The diary will automatically calculate how many calories you have left for the remainder of the day.





Ask your health questions to one of our registered dietitians

Look up the nutritional data and other information for a variety of menu items on MyFitnessPal.

Get healthy eating tips, create a personalized plan, and more with the latest information from the USDA