Kent State’s Culinary Services faces the daily challenge of serving more than 20,000 meals to students, staff, and faculty. This task is further complicated by the increasing number of food allergies. In response to this increasing issue, University Culinary Services (UCS) has implemented stock epinephrine, now available at six of the university’s largest dining locations: Eastway Dining, Eastway Market, DI Hub, Student Center, Grill 72, and Rosie’s. These devices are stored in bright yellow secured boxes mounted on the wall to ensure they are easily visible and accessible during an emergency.
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