Michele Lefebvre, RD, CDN is the Director of Nutrition Management for Cornell Dining. Michele is a Registered Dietitian; she holds a Bachelor’s degree in Dietetics from the State University College of Oneonta and is graduating with her Master’s Degree from The Hotel School at the Cornell SC Johnson College of Business in May, 2019. Not long after college graduation, Michele started her first company, a Personal Chef and Nutrition Counseling Company. Cooking meals for families gave her the expertise in food allergies and ingredient substitutions. She was able to take this knowledge into campus dining, where she has worked for the last ten years.

As the food allergy specialist for Cornell Dining, Michele works individually with students with special dietary requirements. She supports them, with their families in making the significant change of moving on campus go smoothly. In her tenure, Michele has developed numerous campus-wide food allergy policies and procedures and most recently, facilitated the launch of a certified gluten free dining hall, named 2nd in the country. Michele’s most recent endeavor is leading the cause for more transparent menus by sourcing cleaner ingredients. Michele is looked upon as a leader in this industry and will often consult with manufacturing and distribution companies to help them establish standards in ingredients, allergens, and best practices. Just announced this May, Michele was awarded Best Overall Food Allergy Program for Universities by AllerTrain.

Cornell Dining has been ranked in the top ten for campus dining for the last nine years; there are 25 locations to eat on campus and during the regular semester, just over 22,000 meals per day are served.