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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!


Dining Services Wins the Staff Group Award

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



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



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


The Beanery will Present “Open Mic Night”

Are you looking for a stage on which to perform, play music, read poetry, etc? The Beanery Cafe, located in the Benton Museum, will offer an open mic night every Tuesday evening beginning this fall semester. Contact for more information.

UConn in Sierra Club ‘Cool Schools’ Top 10 Again

For the fifth time in as many years, the University of Connecticut is among the top 10 schools in the Sierra Club’s “Cool Schools” ranking. UConn placed ninth on the list this year, and was one of only a few Carnegie Level One Research Institutions still in the top 10. A change in survey methodology knocked previously high-ranking schools lower down the list, and put smaller liberal arts colleges and schools with specialized environmental programs into the top spots.

Theodore W. Minah Distinguished Service Award

NACUFS has named Dennis Pierce from the University of Connecticut as the recipient of the 2016 Theodore W. Minah Distinguished Service Award, the association’s highest individual honor.

Originally established in 1967 as the Distinguished Service Award, the award was renamed in 1973 to honor the first recipient, Theodore W. Minah. The award is presented annually in recognition of exemplary and enduring contributions to the foodservice industry and to the association. The NACUFS board of directors and council of past presidents select the recipient from among nominations submitted by the NACUFS membership.

“This year’s recipient is a person who has demonstrated his passion for the industry, NACUFS, institution, family, and community,” said Leonard Hodgson, a past president of NACUFS. “At every step in his organization, he is providing programs for the staff to be the best at their job.” It was also said that Dennis lives the philosophy of It matters not what I achieve, but what I aspire for others.

Pierce’s 42 years of professional achievements include establishing a highly-respected sustainability program, implementing a trayless dining environment, earning a Gold LEED certification after renovating an existing dining facility, contributing a monthly column for The Ground Up, receiving two Connecticut Journalism awards, making award-winning recipes, and co-managing a weekly sustainable organic Storrs Farmers Market.


Dennis Pierce has given many years of service to NACUFS. He served as the national publications officer, board member, board president, national conference co-chair, northeast regional conference co-chair, and national conference education co-chair. Pierce says of his award, “I am honored to be recognized by my peers by being awarded the most prestigious award that NACUFS bestows. I am one who believes that although it is the individual who receives the award, it is shared with those individuals who saw potential in me, provided opportunities for growth, and encouraged my career and participation in an outstanding association, NACUFS.”

Pierce received the award on Wednesday, July 14 at the NACUFS 2016 National Conference in Anaheim, California.

Gold Medal Best Vegan Recipe

UConn Dining Services has won the Gold Award for the Best Vegan Recipe in the 2016 Nutrition Awards contest.

Vegan Crab Cakes



UConn will be recognized during the Loyal E. Horton Dining Awards Luncheon, taking place on Saturday July 16 at 1pm in Anaheim, CA.


Farm Fresh Market Done for the Season

Dining Services would like to thank everyone who patronized the Farm Fresh Market this season. We look forward to serving you in the spring of 2017.

Dining Services 2016 Culinary Olympics Winners

Thank you to everyone who participated in our 2016 culinary contests.

Recipe Contest




1st Place

“Hair of the dog, gruff nod to breakfast at noon”

Kristina Breuninger


2nd Place

Lamb and Red Lentil Soup

Alexis Saucier


3rd Place

Captain of the Sea

Donna Johnston




1st Place

Shrimp with Squid and Carrot Pastas with Brown Butter Sage Sauce

Alexis Saucier


2nd place

Pesto Encrusted Sword Fish Filet with Tomato Beurre Blanc

Mathew Nichols


3rd Place

Coq au Vin

Charlie String




1st Place

Death by Poe-Chocolate

Hector Vega


2nd Place

“Gluten Free Honey Lavender Croquembouche”

Kristina Breuninger


3rd Place


Gluten Free Almond Cake with Salted Caramel Earl Grey Ice Cream

Alexis Saucier



Boiling Point Competition


Mystery Basket: Alligator, Sunchokes, Anchovies, Buddha’s Hand, Apple Pie.

Additional Twists: Chocolate Syrup, Coriander Pesto, Mango Pesto


1st Place


Team 6 Union Street Market

Richard Granja, Omayra Quiles, Peter Diani

Potato Sunchoke Cake w/white balsamic Anchovie


Gator & French Toast w/Mango Chutney Maple Drizzle

Apple Chutney wontons w/Maple Whipped Cream



2nd Place


Team 4 Central Production Kitchen

Sean FitzGerald, Melissa Grindal, Heidi Howlett


Budda Canapee w/Roasted Harvest Pie

Plated w/ a Cognac Gastrique

Gator Tika Kabob w/a cucumber fresh salad

Summer time sunchoke and anchovies, fresh citrus zest



3rd Place


Team 11Gelfenbien

Lucinda Simms, Donna Johnston, Scott Chapman


Alligator Spring Roll w/Apricot Gaina Glaze

Apple Pie & Anchovies Wonton

Budda’s Citrus Parfait w/Chocolate & Apple Pie Crumble



Program 2016 Judges-Final

Recipes From the Storrs Center Celebration

To view the recipes that two of Dining Services’ chefs presented at the Storrs Center festival, please click here.

MyUConn App

New and Improved MyUConn Mobile App

UITS has launched a revamped version of myUConn, the university’s mobile app and a connection to campus and course information.

The new myUConn app, powered by Kurogo, focuses on enhancing the mobile experience:

  • It works on any size Android and iOS device. You can download the app from the Apple App Store or Google Play Store.
  • For other types of phones and tablets, you can access the same functionality on the mobile site:
  • Current myUConn HD iPad/Andriod tablet users are encouraged to remove their existing app and download this release of myUConn.

This version of the myUConn app also includes a new maintenance module, which integrates with Facilities Operations’ IT systems. With this new module, you can notify Facilities Operations of maintenance and repair items in dorms and around campus. With intelligent location services included in the module, you can pinpoint the problem, even if you are unsure of the exact site.

More modules as well as improved features are coming. You can learn more at

For more information, contact: Mobile Team at

UConn Dairy Bar Wins Best of Connecticut Award

The UConn Dairy Bar has won Connecticut Magazine’s the “Best of Connecticut 2015” award for best ice cream parlor. See link for details.