For Colleges & Universities

Peanuts are a nutritious, affordable, and versatile ingredient that college students love. Yet, concerns about food allergies may lead to peanut bans in campus dining programs. Research shows that effective allergen management—not exclusion—is the best way to ensure student safety while offering a diverse and inclusive menu. Experts, including the CDC and the American Academy of Allergy, Asthma & Immunology, recommend comprehensive allergen management strategies over outright bans.

school lunch tray with something missing

What the Research Says: 5 Quick Facts

Banning peanuts does not eliminate risk of reactions.

A study in Massachusetts of 2,223 schools found no difference in epinephrine use between schools that banned peanuts and those without peanut-free policies between 2006-2011. (Bartnikas L., 2017)

Links

Bartnikas L., H. M. (2017). Impact of school peanut-free policies on epinephrine administration. J Allergy Clin Immunol, 467-473.

Casual exposure is not a major concern.

Smelling or touching peanuts does not typically trigger anaphylaxis, which is a systemic reaction. Proper handwashing effectively removes allergens. (Simonte, 2003)

Links

Simonte S, M. S. (2003). Relevance of casual contact with peanut butter in children with peanut allergy. J Allergy Clin Immunology, 180–182.

Peanut-free policies can create a false sense of security among students and staff.

Peanut-free environments still report allergic reactions, making training and awareness essential. In a study of 567 food allergy reactions in a Canadian pediatric cohort, 4.9% of reactions occurred in “peanut-free” schools compared to 3% in schools that allow peanut foods. Authors warned about a false sense of security when foods are banned. (Cherkaoui S., 2015)

Links

Cherkaoui S., B. M. (2015). Accidental exposures to peanut in a large cohort of Canadian children with peanut allergy. Clinical and Translational Allergy.

Highly refined peanut oil is safe.

The FDA classifies highly refined peanut oil as non-allergenic since the proteins that cause reactions are removed during processing.

Most food allergies are manageable.

Less than 1% of Americans have a peanut allergy, and overall food allergies affect only about 4% of adults. (NIAID, 2010)

Links

NIAID Guidelines for the Diagnosis and Management of Food Allergies in the U.S.

For a more in-depth look at the research behind allergen management, click here to explore detailed findings and expert recommendations.

Best Practices for Allergen Management in Campus Dining

Comprehensive Training

Ensure dining staff are trained in food allergy protocols, including cross-contact prevention and emergency response.

Clear Menu Labeling

Clearly identify allergens on menus, online platforms, and digital signage.

Dedicated Allergen-Safe Prep Areas

Use separate prep areas and utensils for allergen-free meals.

Open Communication

Encourage students to self-identify their allergies and provide clear pathways for them to request accommodations.

Emergency Preparedness

Have stock epinephrine available if allowed in your state and ensure staff are trained to administer it in case of an allergic reaction.

How Universities Are Successfully Serving Peanuts

Many universities are proving that peanuts can be part of a safe, inclusive, and student-approved menu through smart allergen management strategies.

The University of Massachusetts at Amherst continues to serve peanuts across campus dining facilities by combining transparency, training, and technology. Students with food allergies can pre-order custom meals through the campus dining app. When they arrive, they check in with dining staff who verify and personally hand them their meals. This system is just one piece of UMass’s larger allergen management program, which includes rigorous safety protocols and a focus on education. Peanuts are served in a variety of dishes, such as Thai peanut stir-fry and West African peanut stew, as well as in customizable stations, snacks, and desserts.

"We’ve safely served peanuts for decades by focusing on education, transparency, and proactive safety measures. Peanuts are not only a culinary staple, they’re a culturally diverse and nutritious ingredient our students want," says Garrett DiStefano, Director of Dining Services, University of Massachusetts Amherst.

The University of Georgia in Athens also embraces peanuts as part of its nutrition-forward offerings.

"We feature peanuts and peanut butter at our smoothie bar and yogurt bars as a great protein option for students. These menu items are popular with both our vegetarian students and those who are looking for pre- and post-workout fuel sources," says Dr. Katherine Ingerson, PhD, RDN, Associate Director of Nutrition, University of Georgia.