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Where To Eat?

Find retail locations and residential dining halls on all campuses.
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Hours

Hours of service for all retail locations and residential dining halls.
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Menus

View our comprehensive daily menu offerings for all locations. Includes nutrition information!

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Meal Plans

Meal plan options and online forms for UConn Storrs, Avery Point and Stamford.
Meal Plans

Food Allergy or Intolerance?

UConn Dining Services makes the necessary changes for those with special diets and/or allergies to provide a safe, nutritious, and enjoyable college dining experience.

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News & Updates

Husky Harvest Updates/Wish List

Husky Harvest logo

HOW YOU CAN ASSIST THE PANTRY

BLOOMIN' 4 GOOD BOUQUET AT WILLIMANTIC STOP & SHOP

For every $10.99 Bloomin’ 4 Good bouquet sold at the Willimantic, CT Stop & Shop during October, $1 goes to Storrs Husky Harvest.

DONATIONS NEEDED: TOILETRIES

Toilet paper, tissues, deodorant, menstrual care products, razors, soap/shower gel/bodywash,
dental items (toothpaste, floss, toothbrushes), baby diapers and wipes

Why are you only collecting toiletries? Toiletries are frequently requested and these are items that we are unable to get from food banks/local organizations that supply the pantry.

DONATION DROP-OFF LOCATIONS

Please do not drop off at the pantry. Donation drive items can only be accepted at the following locations.

  • UConn Dining Commissary: 30 Gurleyville Rd, Storrs (M-F; 6am-4pm)
  • UConn Dining Main Office: Towers Residence Halls – Wade Building, 3384 Towers Loop Rd, Storrs
    (M-F; 8am-5pm) - a donation box is available in the lobby

    OTHER WAYS YOU CAN HELP

    • Reusable Grocery Bags - The pantry is always in need of reusable grocery bags. Please consider donating new or gently used (stain-free) bags.
    • Monetary Donations - If you would like to support the Storrs Husky Harvest food pantry with a monetary donation, please visit the UConn Foundation  foundation.uconn.edu/fund/uconn-storrs-campus-food-insecurity-fund
    • Volunteers - At this time volunteers are not needed.
    • Run Your Own Donation Drive: Clubs, orgs, and offices on campus have run their own drive and donated to Husky Harvest. We ask that you only collect the needed supplies above. Please reach out to us via our online form if you have a large amount of donations that need to be picked up.

    ADDITIONAL PANTRY INFO/UPDATES

    FALL 2024 HOURS

    Open Tuesday & Thursdays from 11am-4pm

    Accessible via the UConn Blue Line - bus stop is across the street from the pantry

    A few designated parking spots are available for visitors to the pantry.

    Don't forget to bring your UConn ID. The pantry has a limited supply of bags. Please bring a reusable grocery bag with you. Thank you!



    If Husky Harvest hours do not work with your schedule the Storrs Congregational Church on campus has an Emergency Food Pantry. The Food Pantry will be open Sundays from 11 – 12:00, Mondays from 12 – 2 p.m.,  and Thursdays from 2:30  – 5:00 pm.  For questions, email: SCCfoodpantry@storrscongchurch.org | 2 North Eagleville Rd., Storrs Mansfield, CT 06268

    ADDITIONAL RESOURCES

    UConn Resources

    Other Local Pantries

    Storrs Congregational Church on campus has an Emergency Food Pantry. Their pantry is open Sundays from 11 – 12:00, Mondays from 12 – 2 p.m.,  and Thursdays from 2:30  – 5:00 pm.  For questions, email: SCCfoodpantry@storrscongchurch.org | 2 North Eagleville Rd.

    Mansfield Mobile Food Pantry - 303 Maple Road |  Every other Thursday; 11:30am-Noon

    Covenant Soup Kitchen - Located in Willimantic

    Contact Us/Stay Up to Date

    Questions - please use our contact form at dining.uconn.edu/questions-and-comments

    Information on all the UConn food pantries can be found at huskyharvest.uconn.edu

    Husky Harvest (Storrs) Updates: Follow UConn Dining on Facebook, Instagram, X.

    Help promote Husky Harvest in your area of campus with this flyer: Fall 2024

    Pink Out Day with Dining – Oct 18

    On Friday, October 18th, Dining Services will participate in its 2nd annual Pink Out Day to support breast cancer awareness and research by wearing pink ribbons and/or pink clothing. We invite the campus community to join in and show their support.

    Pink Out Day Specials on Friday, Oct 18th

    Retail Cafes (Storrs Campus) – Receive a free pink ribbon sugar cookie made by the UConn Bakery if you are wearing pink or a pink ribbon. While supplies last.

    Mango – Pink Drink smoothie – Strawberries, Greek yogurt & coconut milk, 20 oz drink, 17g of protein, $7.75; Mango is also handing out pink ribbon sugar cookies and breast cancer awareness bracelets to anyone wearing pink/pink ribbon – while supplies last; Mango Mike will make an appearance around noon.

    One Plate, Two Plates – Pretty In Pink Salad – available all month; This salad is a great balance of creamy and crunchy with spinach, chopped strawberries, raspberries, cranberries, diced avocado, crumbled goat cheese, strawberry poppyseed dressing, and roasted pepitas. $7.25

    McMahon – McMahon will be hosting a cancer awareness lunch; each station will represent a different cancer ribbon color and that color will be represented in the entree.

    Dining Halls – All dining halls will have pink ribbon sugar cookies made by the bakery as a dessert option at lunch on Oct. 18th. While supplies last.

    Follow Dining to stay up-to-date on specials, events, changes in hours, and more. Facebook | Instagram

    Dining Services Earns National Special Diet Recipe Award

    UConn Dining Executive Director Michael White (center) accepting the award on stage at the NACUFS National Conference
    UConn Dining Executive Director Michael White (center) accepted the award on stage at the NACUFS National Conference.

    The National Association of College & University Food Services (NACUFS) announced UConn Dining Services as the recipient of a distinguished NACUFS Nutrition Award. Dining Services received gold in the category of Best Special Diet Recipe. The NACUFS Nutrition Awards recognize the outstanding nutrition and wellness programs implemented within collegiate food service programs to meet the needs of a dynamic student population.

    The winning recipe, Butternut Cauliflower Creamy Pasta Bake, is gluten-free and vegan and a favorite among students.

    “We have always been very proud of our dietary program here at UConn Dining Services and have seen a huge increase in the number of students diagnosed with dietary needs and food allergies, says Robert Landolphi Assistant Director of Culinary Development for UConn Dining Services. “In 2001 we had around 20 students with food allergies, and we now have well over 1200 students with dietary needs and allergens, about ten percent of our meal plan population. Tracking food allergies and dietary needs has assisted us in adjusting recipes and our menus in residential dining, retail, and catering to meet the ever-changing needs of the students and community members who dine with us. We appreciate all our customers and take the steps to source safe ingredients used to prepare delicious allergy-friendly dishes.”

    NACUFS member institutions across North America submitted entries in three categories – Wellness and Nutrition Program of the Year, Special Diet Program of the Year, and Special Diet Recipe of the Year.

    UConn Dining has received over 20 awards from NACUFS in the last 15 years for recipes, dining hall renovations, gluten-free options, culinary challenges, catering, and sustainability initiatives.

    Want to try the recipe at home? Find a printable recipe and demo at dining.uconn.edu/recipes.


    The National Association of College & University Food Services was founded in 1958 by a group of college and university foodservice professionals from across the United States. Since its inception, NACUFS has focused on its mission to support and promote excellence in collegiate dining by providing members with the programs and resources they need to excel, from benchmarking and best practices to educational programming and professional networking.

    NACUFS institutional members range from private colleges to large public universities, including two-year and four-year institutions, spanning the United States, Canada, United Kingdom and beyond. Industry members include food and equipment manufacturers, distributors, brokers, food service support companies, councils, boards, trade associations, advisory commissions and other professional groups. For more information, visit NACUFS.org.

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