Unrefined, a locally owned Cleveland meal-prep delivery service has partnered with Baldwin Wallace University to bring more allergen-free food options to campus with kiosks including 100 percent gluten and dairy-free options, along with some vegetarian and vegan choices. 

The new dining option is located at three locations across campus in the Kleist Center for Arts and Drama, the Boesel Musical Arts Center and the Lou Higgins Recreation Center. The kiosks take both meal swipes and dining dollars and are open within each buildings’ hours. 

Chuck Fairchild, director of dining and auxiliary services, said that Unrefined fills a niche that was left absent after Vibrance, a plant-based food company that provided vegetarian vending options to students, shut down last winter. 

“The owner, Eric Bodkin, had to close up shop at the end of December last year, and it was disappointing because he certainly filled a void that we needed,” Fairchild said. “We wanted more plant-based, 24-hour options for students, and Unrefined was really the only one in the Cleveland market.” 

The company was founded in 2021 to give people healthier options for meal-prep delivery that provides people with locally made and locally sourced food. 

Olivia Stone, one of the co-owners and the vice president of client relations for Unrefined, said that all the food items will have detailed nutrition labels that are accurate to help students stay informed about what they are eating.  

“For students, there will be four fridges around campus that are stocked with healthy local meals,” Stone said. “Everything will have all of the ingredients and macronutrients on the food items, so everyone will be able to see what they are putting into their body.” 

Charley Barco, a first-year biology major, is excited to have more options that allow her to eat without worrying about the content of the meal. 

“I’m excited because I’m actually dairy-free, so I will be able to eat without worrying about what’s in the food,” Barco said.  

Unrefined came to the Involvement Fair on Aug. 24 to give out samples and speak to students about who they were and answer questions about the new dining option coming to campus. Students were able to try protein balls, pasta salad, chicken and protein cookies offered by the business.  

Nikki Cowx, a first-year exercise science major, said that they are excited to have more options that meet her needs as a gluten-free student. 

“I tried the protein balls, and they were really good. I’m gluten-free, so it’s really nice that they are gluten and dairy-free,” Cowx said. “It will also give students more options to eat healthy because it can be hard to eat healthy in the dining hall.”  

Rachelle Claassen, a first-year music education major, said she hopes that with one of the kiosks being in the Conservatory, students will be able to have more access to food in general at all times of the day. 

“I know, me included, that a lot of people are always at the Conservatory practicing, and just having more food available that’s not junk will be really nice,” Claassen said.  

The kiosks will be restocked every Saturday and Tuesday with fresh options.  

“I hope students utilize this new option as it’s really here for just another late-night option for students, especially those who need more plant-based or allergen- free options,” Fairchild said.