An allergic reaction from a Pitt student caused Sodexo to institute a new labeling system for… An allergic reaction from a Pitt student caused Sodexo to institute a new labeling system for food allergens at Market Central.

Julia Noll, who is allergic to all nuts and shellfish, said that after eating macaroni noodles covered in a white sauce at Market Central on Sept. 10, she found a baby shrimp in the entree. Her tongue soon began to swell, and she broke out in hives.

Noll said the food item was not marked in any way and contacted Sodexo about it. That prompted Sodexo to implement a new system: labeling foods that contain ingredients that are common allergens — even when it doesn’t look like the food would contain them.

But Sodexo has not started the new labeling program at other venues on campus, including Schenley Cafe, the Cathedral Cafe and the Taco Bell location in Litchfield Towers. Also, Sodexo’s website currently includes information on allergens in Market Central and the Perch, but no information about any of the other venues on campus.

Workers placed the labels, in the shape of stop signs, on the glass panes above the food in Market Central. The labels are marked with illustrations of nuts, wheat, tree nuts, eggs and dairy products. Also, fliers have been placed in every napkin dispenser explaining the allergen graphics.

Sodexo started the new labeling system in the past week, less than two weeks after Noll spoke with Susan Fukushima, the resident district manager of Sodexo Campus Dining, about her allergic reation.  

“The system seems pretty good if they keep up with it,” Noll said regarding the new labels.

Catherine Giancola, a biology major with a pistachio allergy, agreed that the labeling system is a positive change.

“[Labeling] is the only smart thing to do,” Giancola said. “I don’t know if you could expect a place like this to do more than they are doing now.”  

On Sept. 22, Noll was invited to tour Market Central to examine the new labeling system with Fukushima, Operations Director for Market Central Jon Soulia and Executive Chef Matt Mantini. Noll said that the 15-minute meeting gave the attendees a new perspective on the issue.

“Once I met with them, I think that they acknowledged it’s not just me,” Noll said, referring to people with food allergies.  

In the first email response Fukushima sent to Noll, the Sodexo manager said, “We will add an allergen symbol for shellfish.” But as of Monday, an allergen symbol for shellfish had not been included in the labeling system.

In the nutrition facts for turkey burgers, grits and oatmeal, there is a small sign that says, “contains fish,” and the omelette bar sign says, “may contain shellfish.” But there is no stop-sign shaped shellfish allergen label.

Noll also said that Market Central officials offered to send her emails with the daily menus, although she hasn’t received any yet.. But the company said it was willing to accommodate her needs further, she said.

“If I continue to have problems, I could have special meals for me,” Noll said. “But I don’t want special meals for me. I’m not anyone important. I just want to eat like a normal student.”

Noll said that Sodexo also urged her to ask the employees what is in each meal.

“I accept the responsibility, but it should also be labeled,” Noll said. “If it looks like mac and cheese, I’m not going to question it.”   

Fukushima said that employees also should have knowledge of the ingredients of the meals.

“Our talented dining team members also receive extensive food safety training and are constantly updated about the meals we serve, so that they can answer food-related questions,” Fukushima said in an email.  

Sodexo also offers other resources for students to obtain their food’s nutritional information on a computer in Market Central and on the campus dining website.

University spokesman John Fedele said in an email that if a student has an allergic reaction on campus, “[the] student should seek appropriate medical attention for their specific situation, whether that be taking an antihistamine or going to a medical facility.”

Kelly Lyons contributed to this story.