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Dining Student Program Coordinator Receives UConn Student Employee of the Year Award
Congratulations to Dining Services Student Program Coordinator Maia Schwing for being named UConn’s Student Employee of the Year!
Maia’s journey with Dining Services shows just how much someone can grow through hard work and consistency. She started in Spring 2023 as a student worker at Gelfenbien, helping with cleaning tasks and light food prep while learning how everything worked behind the scenes. By the end of that semester, she had already stood out and was promoted to Supervisor for Fall 2023. Soon after, she stepped into an Assistant Student Manager role, assuming greater responsibility and supporting day-to-day operations.
In Spring 2024, Maia worked at both Buckley and Gelfenbien before becoming Student Manager for Fall 2024. While at Towers, she led a team of about 40 student employees and focused on improving training and fostering a positive, supportive work environment.
In Spring 2025, she was selected as a Student Program Coordinator (SPC), a role she has now held for nearly a year. In this position, Maia helps oversee student employment across Dining Services, supporting more than 1,000 student employees and working with student leaders to keep things running smoothly. She’s also helped show that these jobs are about more than just the basics—they’re a chance for students to build real skills and connections.
Maia is currently a senior studying mathematics and secondary mathematics education and will graduate at the end of this semester. She’ll be returning for a graduate year to pursue a master’s degree in curriculum and instruction while continuing in her SPC role. After UConn, she plans to stay in Connecticut and become a high school math teacher.
Connecticut Dining Hall Earns 2026 Greenest University Restaurant Award
Contact: Erin Turnbull
Green Restaurant Association
P: (617) 737-4425
E: media@dinegreen.com
UConn Earns 3 Prestigious 2026 Green Restaurant Awards
Mansfield, CT (April 22, 2026) – The University of Connecticut (UConn) has two Certified Green Restaurants® that have won 2026 Green Restaurant Awards™ from the Green Restaurant Association. Connecticut Hall has been named the 2026 Greenest University Restaurant, earning more GreenPoints™ than any other college or university dining location. In addition, Connecticut Hall has earned the 2026 Chemical & Pollution Reduction Award, and Putnam Dining has earned the 2026 Water Conservation Award. With all eight dining halls earning 4 Star Certified Green Restaurant® certification, UConn’s dining locations have achieved over 2,900 GreenPoints™ by implementing more than 780 environmental steps across the Green Restaurant Association’s rigorous certification standards.
The Green Restaurant Association is a national nonprofit organization that has helped restaurants and caterers become more environmentally sustainable since 1990 through its transparent, science-based certification standards. Restaurants and caterers earn GreenPoints™ across eight environmental categories: Energy, Water, Waste, Reusables & Disposables, Chemicals & Pollution, Food, Building & Furnishing, and Education & Transparency. Each location must meet a minimum number of GreenPoints™ to achieve certification, providing a transparent measure of environmental accomplishments and a pathway to continued progress. Each Earth Month, the Green Restaurant Association announces the Green Restaurant Awards™ to recognize restaurants and caterers making significant strides in improving their environmental impact.
UConn’s dining halls stand out for their comprehensive sustainability efforts. Connecticut Hall earned 412.85 GreenPoints™ in total, with 46.93 of those GreenPoints™ earned in the Water category, more than any other Certified Green Restaurant®. Connecticut Hall is saving 668,400 gallons of water every year, the equivalent of 61.3 backyard swimming pools. This dining hall reuses greywater for mechanical operations, has a boilerless steamer, and uses high-efficiency pre-rinse spray valves. 100% of the dining hall’s lights are LEDs, which use significantly less energy and last longer than other bulbs. Connecticut Hall also offers reusable dishware, keeping waste out of landfills.
Putnam Dining earned 62.05 GreenPoints™ in the Chemicals & Pollution category, more than any other Certified Green Restaurant®. This dining hall is located in a brownfield redevelopment building. Putnam Dining also uses green hand soaps and green cleaners.
“UConn’s Certified Green Restaurants® exemplify what it means to be a leader in sustainable foodservice,” said Michael Oshman, CEO and founder of the Green Restaurant Association. “Earning three awards in the Green Restaurant Awards™ reflects a deep and ongoing commitment to environmental excellence. Their work shows what is possible when sustainability is integrated into every aspect of operations.”
By combining water conservation, green chemicals, and other sustainability initiatives, UConn continues to set a high standard for environmentally responsible dining in Connecticut and across the United States.
About the Green Restaurant Association
The Green Restaurant Association is a national non-profit organization that provides the only official Certified Green Restaurants® mark in the country. Since 1990, the GRA has pioneered the Green Restaurant® movement and has been the leading voice in the industry, encouraging restaurants to listen to consumer demand and green their operations through transparent, science-based certification standards. With their turnkey certification system, the GRA has made it easy for thousands of restaurants to become more environmentally sustainable in a profitable manner. The GRA has been featured on CNN, NBC Nightly News, NPR, and in The New York Times, and The Washington Post. For more information, visit www.dinegreen.com.
Annual Dining Services Zero Waste BBQ to be held on Earth Day
–RESCHEDULED TO RAIN DATE OF MONDAY, APRIL 27TH — UConn Dining Services will once again host a Zero Waste BBQ on Fairfield Way as part of the annual Spring Fling event with the UConn Office of Sustainability. Established in 2008, the festival features vendors of sustainable and hand-crafted goods, organic and local foods, environmental organizations, and student groups that join together to produce the greatest day of environmental awareness all year! Coinciding with the event is UConn’s annual Arbor Day celebration and ceremonial Class Tree planting.
This year’s event takes place on Wednesday, April 22nd, Earth Day, from 11am-2pm. A rain date will be held on Monday, April 27th.
Stop by for lots of fun and vendors on Fairfield Way.
- Eco Theme Cupcakes from the UConn Bakery: FREE, one per person, while supplies last. Vegan & gluten-free options available upon request. For those with nut allergies, please review our Bakery disclaimer at the bottom of the page.
- Dairy Bar Truck – child-size cup included with your BBQ meal ticket, or purchase items on your own
- Goat Yoga: Outdoor yoga with the goats of Bradley Mountain Farm. Bring your own mat. Sign-ups will be announced on the OS Instagram. Due to popularity, two sessions will be offered on Founders Green: 11:00am to Noon & Noon to 1:00pm
- Party Peddler Bike: Hop on the 10-person bike for a tour of sustainability along Fairfield Way.
- 2029 Class Tree Planting: As a certified Tree Campus, we celebrate each class with its own tree. This year’s tree, the Sugar Maple, selected by the Freshman class, will be planted on Fairfield Way, between the Hall Building and Herbst Hall. The ceremony will be held at 1:30 pm.
- UConn Thrift Den: The Thrift Den will highlight some of its free clothes!
- Eco-Vendors: Meet with student and community organizations dedicated to sustainability, as well as eco-minded businesses along Fairfield Way.
Zero Waste BBQ with Dining Services – Fairfield Way (near the library)
1 Flex Pass, 1 Community Plan Swipe, or $12 credit/debit – purchase made at the BBQ
Your purchase includes one small child-size cup of ice cream from the
Dairy Bar Truck during the event. The truck will be on Fairfield Way.
MENU
Locally sourced menu featuring vegan and gluten-free items.
Please be aware that this is a Zero Waste BBQ; dinnerware plates will be provided for eating.
To-go containers are not available.
Southwest Dry Rubbed BBQ Chicken
(Gluten Free)
Sysco Foods-Rocky Hill, Connecticut
Hot Dogs
(Gluten Free)
Four Mile River Farm, Old Lyme, CT
Beyond Meat Plant-Based Italian Sausage Link
(NON-GMO/Vegan/Gluten Free)-Contains Coconut
Beet and Kale Burger
(Gluten Free/Vegan)
Jen and Marie’s Pawtucket, Rhode Island
Hamburger and Hot Dog Buns
Freihofer’s Bakery, Wilbraham, Massachusetts
Contains wheat, soy, and sesame.
(Gluten Free Buns available upon request)
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
