Nourishpreparing_copy.gif Photos: Carnegie Mellon University
A specially trained chef prepares an allergen-free salad in Carnegie Mellon’s Nourish commissary kitchen.

Dining changes at Carnegie Mellon stress healthy eating

New this year are an allergen-friendly commissary kitchen, a vegan concept, a ramen bowl concept, and superfood-filled smoothies and breakfast bowls.

Change is coming to the dining environment at Carnegie Mellon University (CMU) in Pittsburgh, change that not only promises to make eating on campus more pleasurable but also healthier—and safer for those with food allergy issues. That’s because the dining program has committed to an upgrade in the nutritious aspects of its offerings and has already rolled out the first set of changes this fall.

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