University of Connecticut University of UC Title Fallback Connecticut

We have moved!!!!

All UConn Dining Services’ main offices have moved to Towers on the first floor of the Wade complex. The new address is 3384 Towers Loop Rd., U-4071. Office hours will remain the same, Monday – Friday 8:00am – 5:00pm., with telephone access from 5:00pm – 7:00pm Monday – Friday. All phone numbers will stay the same as well.

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Our Farm Fresh Market Open On Thursdays Through September

Dining Services own Farm Fresh Market will be open each Thursday* from 11:30am – 1:30pm through September 28th on Fairfield Way in front of the library. Mark your calendars and plan on stopping buy to purchase the freshest produce and other products from our student-run Spring Valley Farm and other local farmers and businesses. Cash and credit accepted.front of the library. (In case of rain, the market will be located inside the Student Union in the Food Court area.) *Note: Closed Thursday, August 24th.

Farm Fresh Market

NACUFS 2017 Loyal E. Horton Dining Award

We entered Putnam into the 2017 Loyal E. Horton Dining Awards and won Bronze!

Collegiate food service is a demanding profession worthy of recognition. In college and university culinary arts, the ultimate professional tribute is a NACUFS Loyal E. Horton Dining Award.

Named for a NACUFS founder, past president and highly regarded innovator, the Loyal E. Horton Dining Awards celebrate exemplary menus, presentations, special event planning, and new dining concepts, and provide an avenue for sharing ideas and creative presentations in campus dining services.

Enjoy this award winning dining hall!

NACUFS Gold Medal Award – Best Local Foods Recipe

We have won GOLD!

NACUFS – National Association of College & University Food Services Best Local Foods Recipe Contest.

Bibimbap Steak and Egg Burrito

The Bibimbap Steak and Egg Burrito, was served at our “Food for Thought” Food Truck on campus. We wanted students to experience an item with authentic Korean flavors, but made with local ingredients. Though usually served in a bowl, this hand-held version of Bibimbap is easy to eat while walking across campus. This was a special for a short period and will be available again next fall.

The local ingredients include:

The Beef Shoulder Tender used in our recipe is raised 40 miles from campus at a family owned farm, Four Mile Rive Farm http://fourmileriverfarm.com/. They produce grass fed, antibiotic and hormone free Angus, Hereford and Charolais steer.

Asian Pears: Lyman Orchards, Middlefield, CT, located about 30 miles from campus specializing in producing over seven varieties of pears. http://lymanorchards.com/.

UConn Eggs: UConn Poultry Farm on campus. http://animalscience.uconn.edu/poultry/poultryFarm.php

UConn Honey: Apiaries on campus. http://dining.uconn.edu/apiaries/

Garlic, Spinach, Carrots and Onions: Spring Valley Student Farm, our student run farm on campus. http://springvalleyfarm.blogspot.com/. UConn students who are members of the Eco House Living and Learning Community can opt to live on Spring Valley Student Farm, where they learn about organic farming during their time enrolled at UConn.

Shitake Mushrooms: Chatfield Hollow Farm, Killingworth, CT, located about 35 miles from campus. http://www.chatfieldfarm.com/

 

Freshens 5 Year Anniversary!

Freshens 5 Year Anniversary came with an award! After only 5 years with UConn, our Freshens in the Student Union, has the 2nd highest number of sales of colleges in the U.S. Over 700,000 shakes have been sold in just 5 years! They have also made a large donation in our name to The Fisher House! A charity for US Military Men and Woman. Thank you UConn and Thank you Freshens!

UConn Makes Top 5 Greenest Colleges

UConn Makes Top 5 Greenest Colleges for 2017

UConn Among First Universities to Gain “Green” Rating at All Dining Units

UConn Among First Universities to Gain ‘Green’ Rating at All Dining Halls

Certified Green Restaurant® Information

In keeping with the University’s environmental sustainability plans, all of our eight residential dining units (Whitney, Buckley, South, McMahon, Putnam, Northwest, North & Gelfenbien) have been approved as Certified Green Restaurant® with the Green Restaurant Association. Founded in 1990, The Green Restaurant Association, an international nonprofit organization, has pioneered the Green Restaurant® movement as the leading voice within the industry, encouraging restaurants to green their operations using transparent, science-based certification standards. With its turnkey certification system, the GRA has made it accessible for thousands of restaurants to become more environmentally sustainable in Energy, Water, Waste, Food, Chemicals, Disposables, & Building. For more information: http://dining.uconn.edu/locations/

A Bagged Meal Option is Available if Needed Because of Illness

Now that flu season is upon us, if you become ill and cannot make it to a dining unit for a meal, you may call the dining facility you normally eat in, ask for the manager on duty and request a meal “to go.” Please provide the manager with your PeopleSoft number as well as the name of the individual who will be picking up your meal. When the designated person picks up the meal for you, they may swipe in their own card, swipe in the requesting student’s card and contact the unit manager to assist with the take-out.

Environmental Leadership Awards

The Environmental Leadership Awards (ELAs) presented by UConn’s Office of Environmental Policy, were created as a way to honor those individuals that have truly excelled in their efforts to contribute to environmental awareness and promote progress in our ‘green’ efforts. These individuals have worked with other groups to make real, immediate improvements in the sustainability of our campus and beyond.

A winner is selected for each of the major categories: Undergraduate Student, Graduate Student, University Faculty/Administrator, and Staff. There are also ELA awards given to UConn-Affiliated Groups (e.g., Clubs, Organizations, Centers or Institutes), Alumni, and Special Recognition/External groups and individuals who have made significant contributions in executing major projects and initiatives for the University of Connecticut.

Presenting the awards was Dr. Gene Likens, UConn’s Special Advisor to the President on Environmental Affairs and Distinguished Professor in the Department of Ecology and Evolutionary Biology. Dr. Likens, a world renowned scientist, discovered acid rain.

Congratulations to all the winners!

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Dining Services Wins the Staff Group Award

Dining Services staff: Rob Landolphi, Mike White, Tracey Roy and presenter Dr. Gene Likens

 

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Dining Services’ Spring Valley Student Farm Wins the Student Group Award

 

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Julia Cartabiano, Manager of Spring Valley Student Farm, Wins the Staff Award