9 Questions with...
Jeremy Schneider, sophomore
Kelley School of Business
Program: Bachelor’s degree in Finance and Accounting
Expected graduation date: 2026
Jeremy Schneider grew up in Ridgewood, New Jersey, and moved to Bloomington in 2022 as a direct admit to the Kelley School of Business. His own experience with severe food allergies led Jeremy to connect with IU Dining dietitian Rachel Dolgner, which inspired the creation of his current role: food allergy assistant. In this position, using his Kelley education, Jeremy is a voice for fellow students with food allergies and special dietary needs.
While he has outgrown childhood allergies to dairy and egg, Jeremy is allergic to peanuts, tree nuts, and sesame. Since joining the IU Dining team, he has worked closely with IU Dining to remove certain allergens from specific dining concepts and post more clearly labeled ingredient signs.
“I know there’s still much more to do, and our team is committed to working with students to accommodate their needs,” Jeremy said. “Because of my experience and wanting to advocate for others, I am happy to talk with any student with concerns. I want to learn more about how we can improve.”
In the fall of 2024, Jeremy hopes to join the Kelley 3/2 MBA program, through which he will combine undergraduate and graduate studies to complete two degrees in four years.
Q: What led you to choose IU?
A: I wanted a big school with a lively campus, and IU’s Big 10 sports and the city of Bloomington checked those boxes. There is always an event to go to, a club to join, and an opportunity to grow. The Kelley School also did a fantastic job showing their interactive coursework, which I did not see advertised by any other business school. IU was the perfect choice for me.
Q: Do you remember your first allergic reaction/s? How have food allergies impacted your life?
A: My first allergic reactions to dairy and egg were too early for me to remember. My most memorable allergic reaction was in France when a server gave me pistachios, even though I clearly expressed my tree nut allergy. Allergic reactions have made me wary about eating out—which can be scary at college, because every day feels like dining out the first few weeks.
Q: Can you share more about your work with IU Dining?
A: I work with the IU Dining dietitians (Rachel Dolgner and Lauren Trumbauer) and produce ideas to make dining more inclusive. So far, we have removed unnecessary allergens from various dining concepts and posted more apparent warning signs for cross-contact. I started my position over the summer (2023), so I am starting to ramp up my role and looking to make a positive impact on students with dietary restrictions.
Q: Where do you like to eat on campus, and what dishes are your favorites?
A: My favorite place to eat on campus is Goodbody, for the vegetarian lasagna and roasted chicken legs. I didn’t know it existed until a friend pointed it out to me, and then I would go after classes in Ballantine.
Q: What do you wish you had known as a first-year student that you know now?
A: I wish I had known how easy it was to connect with Rachel, our dietitian. In my first semester, I felt trapped about my options, but when I reached out, Rachel welcomed me to voice my concerns. After we met, I had a much better understanding of where I could safely eat on campus.
Q: How can students find updated information on what is being served where on campus?
A: Net Nutrition is a great resource to find meals served around campus. It lists every IU Dining meal with allergen and nutrition information.
Q: What are your favorite local restaurants, and which have been especially allergy-friendly?
A: My favorite local restaurants are Da Vinci and Nick’s. Both did a fantastic job accommodating my food allergies.
Q: What has surprised you about living in Bloomington? What do you like the most about living here?
A: I was surprised about how lively campus is during the week. I have club events every day, and I never feel like there is nothing to do. I like staying busy, and IU gives students endless opportunities to stay active daily, whether it is through intramural sports or clubs. I play professional Spikeball and at IU am treasurer for the Spikeball Club, which involves organizing tournaments with other colleges, including Purdue. I am also part of the wakeboard/water skiing club and plan to compete in future events.
Q: How can you be a resource for students and families, and what do you hope people will contact you about?
A: When I accepted my job as a food allergy assistant, my main goal was to make sure students had a voice. I know every student with dietary restrictions has ideas that can make IU Dining more inclusive, and our goal is to work with students to accommodate their needs. I hope students reach out to me about any concerns or ideas they have regarding dietary restrictions. Even if it is about where to eat in Bloomington, or on campus, I want to be a resource so that students feel comfortable eating at college. Last year, I knew nobody with food allergies, and I felt isolated until I met someone who experienced similar situations. Just having someone to relate with can be a significant help with feeling comfortable eating around campus.