Providing an Exceptional, Sustainable, and Diverse Dining Experience
One Meal at a Time
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View our comprehensive daily menu offerings for all locations. Includes nutrition information!
Meal Plans
Meal plan options and online forms for UConn Storrs, Avery Point and Stamford.
Meal Plans
News & Updates
Husky Harvest Updates/Wish List
HOW YOU CAN ASSIST THE PANTRY
Donate to the Storrs Food Insecurity Fund
PANTRY IS IN NEED OF THE FOLLOWING ITEMS:
Canned goods, tuna, peanut butter, soups, and canned vegetables. Home basics such as toilet paper, dish detergent, and clothes detergent. Toiletries such as shampoo, conditioner, and toothpaste. All food needs to be nonperishable.
Why toiletries & home basics? Toiletries and home basics are frequently requested and these items are not available from food banks/local businesses that supply the pantry.
DONATION DROP-OFF LOCATIONS
Please do not drop off at the pantry. Donation items can only be accepted at the following locations.
- UConn Dining Commissary: 30 Gurleyville Rd, Storrs (M-F; 6am-4pm)
- Student Union Food Court (lower level): Look for the bright green drop-off box on a counter that looks out to the outdoor patio (Student Union hours)
- 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
If you need more assistance/direction on how to get to these locations, please contact us via our online form.
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 Storrs 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.
2025 Earth Day Spring Fling & Zero Waste BBQ
UConn Bakery will be at the event with free cupcakes. Vegan & gluten-free available upon request. While supplies last.
Zero Waste BBQ – Fairfield Way
$12.00 (Credit/Debit, 1 Flex Pass, or 1 Community Plan Swipe)
Your purchase includes one small child-size cup of ice cream from the Dairy Bar Truck during the event. Truck will be on Fairfield Way.
All menu items have been sourced locally.
Please be aware that dinnerware plates are used at this event. To-go containers are not available.
Southwest Dry Rubbed BBQ Chicken
Sysco Foods-Rocky Hill, CT (Gluten Free)
Hot Dogs
Four Mile River Farm, Old Lyme, CT (Gluten Free)
Hamburger and Hot Dog Buns
Freihofer’s Bakery, Wilbraham, Massachusetts
Contains-Wheat, Soy and sesame.
(Gluten Free Buns available upon request)
Chili Lime Sweet Potato Bean Burger
Jen and Marie’s, Pawtucket, Rhode Island
(Vegan, Gluten Free)
Beyond Meat Plant-Based Italian Sausage Link
(NON-GMO / Vegan / Gluten Free)-Contains Coconut
Caprese Salad on a stick with UConn Balsamic Vinaigrette
Sardilli Produce, Hartford CT / Liuzzi Cheese, Hamden, CT
(Includes Liuzzi Mozzarella, Cucumbers, Basil, and Cherry Tomatoes)
Gluten Free-Contains Soy and Dairy
Fritos Corn Chips
Dayville, CT
(Gluten Free/Vegan)
White and Chocolate Milk
Mountain Dairy, Storrs, CT
UConn Dairy Bar Ice Cream Truck
UConn Dairy Bar-Storrs, CT
Dining Options During UConn Bound Days
We look forward to welcoming admitted students and their families to campus on March 30th and April 12th, 2025, for UConn Bound. We hope you get a chance to get acquainted with some of the dining options on campus by stopping by a cafe for a snack or grabbing brunch in one of our eight dining halls. Before you leave campus, make sure to end your day with a sweet treat from the Dairy Bar!
UConn Bound guests are welcome to dine at any of our eight dining halls for our brunch service starting at 10:30am. Adults are $10 each and children (8 and under) are $5 each (tax included). Our dining halls have staggered closing times for brunch.
McMahon: closes at 2pm
CT Hall, Gelfenbien, Putnam: closes at 2:30pm
South & Northwest: closes at 2:15pm
North & Whitney: closes at 3pm
dining.uconn.edu/map
dining.uconn.edu/hours
Looking for something fast casual? Grab & Go? Check out our retail locations that will be open during UConn Bound:
Student Union: lower level – food court seating area
Union Street Market: 11:30am-9pm (pizza, pasta, Mexican, salad, chicken tenders, & more)
Market Cafe: 8am-4pm (sandwiches, baked goods, coffee)
Earth Wok & Fire: 11am-2:30pm (Asian cuisine)
SAMBAZON: 9am-5pm (acai bowls)
In addition, our Convenience Store is located on the 2nd level and has a large variety of snacks and drinks.
Other Locations Around Campus:
Mango (Rec Center): 11am-4:30pm (smoothies menu available)
Bookworms Cafe (library): 11am-11pm (sandwiches, soup, salad, baked goods, coffee)
Dairy Bar (17 Manter Rd): 11am-7pm (ice cream, milkshakes & other sweet treats made from UConn Dairy cows)
Trucks on Fairfield Way (near the Student Union)
Food for the Pack: 11:30am-2:30pm (burgers & fries)
Dairy Bar Truck: 11am-3pm (selling pre-scooped cups of our popular flavors of ice cream)
UConn Executive Chef Awarded Silver Medal at Culinary Challenge
Executive Chef Curtis Bangs was awarded a Northeast Region silver medal from the National Association of College University Food Services (NACUFS) Culinary Challenge for his exceptional dish: chicken roulade with purple pommes purée, sautéed carrots, and pâté cream sauce. The Culinary Challenge took place in Myrtle Beach Convention Center on the first night of the NACUFS Spring Conference.
Launched in 2001 and adjudicated by the American Culinary Federation (ACF), the NACUFS Culinary Challenge celebrates the exceptional culinary talent in collegiate food service. Each year, chefs create an original, nutritionally balanced dish featuring a designated protein, competing on organization, technique, and taste—all judged on a 100-point scale.
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