STORRS, Conn. — The University of Connecticut Department of Dining Services has been awarded Gold in the National Association of College & University Food Services (NACUFS) Nutrition Awards in the category of Special Diet Recipe of the Year.
The nationally recognized award celebrates innovative collegiate dining recipes that support students with dietary restrictions and lifestyle preferences while delivering exceptional flavor and nutrition. NACUFS honors institutions that create inclusive dining experiences and meet the evolving needs of today’s student population.
UConn Dining Services earned the distinction for its “Eggplant Stacker with Creamy Pesto Beans and Balsamic Gastrique,” a vegetarian and gluten-free dish that quickly became a student favorite after being introduced at McMahon Dining Hall.
The recipe features crispy, gluten-free breaded eggplant layered with bruschetta-style tomatoes, creamy pesto cannellini beans, Parmesan cheese, and a drizzle of balsamic gastrique. The dish was developed using ingredients commonly utilized throughout campus dining operations, allowing the culinary team to create a nutritious, flavorful, and cost-effective menu item while supporting students with dietary needs.
“We have always been very proud of our dietary program here at UConn,” said Robert Landolphi, Assistant Director of Culinary Development for UConn Dining Services. “As the number of students with food allergies and dietary restrictions continues to grow, our team remains committed to creating meals that are safe, inclusive, nutritious, and exciting for students to enjoy.”
The award-winning recipe reflects UConn Dining Services’ longstanding commitment to supporting students with food allergies, gluten intolerance, and plant-based dietary preferences. According to Dining Services, the number of students with documented dietary needs has grown dramatically over the past two decades, increasing from approximately 20 students in 2001 to more than 1,200 today — nearly 10% of the university’s meal plan population. Gluten intolerance and Celiac disease have become among the most common dietary concerns addressed by the department.
This latest honor continues a strong tradition of national recognition for UConn Dining Services through NACUFS competitions, including previous gold awards for vegan recipes, local foods recipes, and special diet initiatives.