People with a food allergy can safely eat in one of the restaurants at UAntwerp or join us during an event.

Thanks to a database containing the ingredients of all food products on offer, the team can quickly inform the customer.

The range of vegetable products for industrial kitchens is growing and Komida is a pioneer in offering this.

komida@brantijser exclusively sells vegetarian and vegan dishes !

No doubt
Anyone buying food must be able to check in advance whether it contains specific allergens.

This rule, as determined by the European legislation of 2014, also applies to student restaurants.

Specifically it concerns the fourteen most common allergens such as lactose, gluten and nuts.
"As required, we state on all prepacked foodstuffs which allergens it contains", says Catherine Ongenae, team manager Catering and Conference rooms.
"For non- packaged dishes such as hot dishes, customers can easily inquire with the staff, this is also stated at the bottom of the menu boards. To exclude any doubt, our teams are obliged to pass on all questions to the chef."

It all sounds simple but actually there was a lot involved, Catherine says, "we looked up and listed all the ingredients for all our food products, more than 1500 in total. Subsequently ICT developed a specific program for us, which resulted in a database with all possible products and recipes that our kitchens use. Based on this, the chefs compile their menu and print labels with product information. For non-packaged dishes, the chef can quickly consult the ingredients list via this application if necessary."

Advantage of open kitchens 
In the future, the team would very much like to state the allergens for all dishes as standard.
"To achieve this, ICT is rewriting the existing program, but this system is already working fine for the time being", says An Op de Beeck, Algemeen Coordinator van komida. "People today are empowered enough to make their needs known, and since we have open kitchens, the customer or kitchen staff can quickly pass the question on to the chef."
This new program has been in effect since December 2019. Both online and in our communication in the restaurants themselves, customers can immediately find out which allergens are present in the dishes.

For conferences and other events, the applications of the new law was less complicated. When registering, participants are asked to report any allergies, so that the kitchen can provide an appropriate dish.

If you are allergic yourself, it is best to inquire in the kitchens what can be provided. For example, gluten and lactose- free sandwiches can be ordered in the cafetarias for the next day.
Information can also be requested by email: