Author: Desroches, Rebecca

Fall ’25 Dining Info

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Welcome Huskies!

Here are some Dining quick tips and reminders for the beginning of the semester.

  • New to campus? Review our Dining Tips for New Huskies
  • Fall semester meal plans begin on Thursday, August 21
  • What’s open during move-in days?
    • We’ll have modified hours due to staggered move-in and WOW activities.
    • Not all dining halls will be open on Thursday, Aug 21st
    • Check all hours at dining.uconn.edu/hours
  • Bring your OneCard with you to gain access to the dining halls.
  • Guests during Move-In: Students can bring guests with them to the dining hall during move-in for a meal
    • use your points, flex passes (1 per guest), Husky Bucks on your OneCard to admit your guest(s)
    • guests are welcome to dine at the dining hall w/out a student – see guest prices
    • guests are welcome throughout the year, not just move-in
  • Did your housing situation change this summer? If you changed from a dorm/suite with a meal plan to an on-campus apartment/off campus living your meal plan is automatically removed from the fee bill.
    • If you still want to access the dining halls with a plan, please review your options at dining.uconn.edu/storrs
    • Our Community Meal Plan can provide a discount per meal vs paying with credit/debit/points/Husky Bucks
  • Follow us on social! Stay up-to-date on changes in hours, reminders, menu specials, events, and giveaways!
  • What’s on the menu? The easiest way to check our menus on the go is through the myUConn app
    • download it from the Apple or Play store
  • Change Your Meal Plan – If you decide you want to upgrade or downgrade your meal plan, you have until Friday, September 12 to do so.
  • If you have allergies or dietary concerns and haven’t talked to our staff this summer, please review the necessary steps to get started as soon as possible.
  • Busy Schedule – If you are finding that your schedule with class, work, sports, etc, consistently interferes with getting to the dining hall for one of your meals, please review our to-go program.
  • More Flex Pass Options: We’ve added more flex pass options this semester! Check out all the details on how and where to use flex passes and points.
  • Food Insecurity – If you know of a student who is experiencing food insecurity, please guide them to the following resources:

 

Dining Tips for New Huskies

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Here are some tips to help our newest Huskies navigate Dining on the Storrs campus! We also have a FAQ page at dining.uconn.edu/faq

  • Don’t forget your OneCard/Make sure it is activated – Your OneCard is needed for many things on campus, including getting into the dining hall! It also contains your flex passes, points, & Husky Bucks to pay for items in our cafes/eateries. Please bring it with you. If you haven’t activated your card yet, please do so before visiting any of our locations: go to onecard.uconn.edu – once you are logged in, click “Navigate” in the left menu bar, and then select Deactivate/Activate card.
  • Explore Different Dining Halls – We have 8!! Plus 5 cafes, 5 fast casual eateries, & a food truck. Each dining hall has a different vibe & a different menu. Use the myUConn app or our website to view our daily menus.
  • Lines/Plan Accordingly – For the first couple of weeks, give yourself extra time. Getting ready, waiting for the bus, walking to class, it all adds up. The beginning of the semester is always busy in the dining halls as students tend to dine around the same time before weekly activities get going.
  • Eating with the Pack or Solo – New Huskies are all in the same situation, and the beginning of the semester is a great time to knock on doors and invite others to a meal. However, don’t skip a meal if no one is available. You will see Huskies every day who choose to dine solo. For many, dining solo is a chance to slow down, decompress, and/or think about the day/evening ahead.
  • Residential Meal Plans have Unlimited Access to the Dining Halls – we have no restrictions on how many times you can go into the dining halls per day or meal service.
  • Put the Upgrade/Downgrade Deadline in your Phone/Calendar –  If you decide you want to upgrade or downgrade your residential semester meal plan, the deadline is always 3 weeks from the start of service. For the fall semester, the deadline is Friday, September 12th. Change your plan at dining.uconn.edu/change-your-plan
  • Guests – your guests are welcome in the dining hall during move-in and all year long. If you have a residential meal plan, you can swipe in guests with flex passes and/or points. You can also use Husky Bucks and debit/credit. More info can be found on our guest page.
  • No Taste for Waste – Many years ago, we removed trays from the dining halls to help reduce food waste and water usage. Help us continue to reduce waste by taking less. Take a look around the servery and then pick what you want. Still hungry? You can always go back for more.
  • Stay Informed – Menu specials, changes in hours, deadlines, events, giveaways..we have a lot to share throughout the semester. We share this info on our social accounts, TVs, posters, messages in Daily Digest, and on the Dining channel on the myUConn app. @uconndining on FB, IG, TikTok, Threads, X
  • Talk with Our Staff – Our staff are happy to help. If you can’t find something, have a concern, or any other kind of request, don’t hesitate to approach our staff. Our management staff wear nametags, and every dining hall has a sign at the entrance with pictures of the managers. You can also reach out at dining.uconn.edu/questions-and-comments

Different Dining Scenarios

  • Did you pick a residential meal plan for a dorm/suite over the summer but now you are assigned an on-campus apartment or choosing to live off campus? Because meal plans are not required for students in on-campus apartments or off-campus, your meal plan was cancelled. If you are looking for meal plan options before your first day of classes, please visit dining.uconn.edu/storrs
  • You have a food allergy or dietary restriction, and haven’t spoken to anyone in CSD or Dining yet. Please do so as soon as possible. We want to make sure you are comfortable with navigating our facilities as soon as possible. Please review our information on the steps you need to take at dining.uconn.edu/dietary
  • You’re unsure of how to use/where to use flex passes and dining points. We have a page with all the details you need dining.uconn.edu/flex-pass-and-points. We know the first couple of weeks are overwhelming with events, info, and classes. You’ll eventually get the hang of it all! Our staff are always happy to help answer your questions. Your RA and WOW leader can also assist you.
  • You’re finding that your schedule (work, classes, sport, etc) consistently interferes with getting to the dining hall during our hours of operation for a meal. Learn more about our to-go meal program. This includes students who are based in Storrs but have some classes in Avery Point or Hartford.

2025 Earth Day Spring Fling & Zero Waste BBQ

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Earth Day Spring Fling 2025 schedule11am-2pm Zero Waste BBQ (Fairfield Way) 11am-2pm Environmental Vendors (Fairfield Way) 11am-2pm Party Peddler Bike Tour (Fairfield Way) 12pm-1pm Goat Yoga (Founders Green)
Rain Date: April 21st, 2025

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

UConn Executive Chef Awarded Silver Medal at Culinary Challenge

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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.

Dining Brings Acai Bowl Shop, SAMBAZON, to Storrs Campus

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Campus Dining’s newest location SAMBAZON® opened on February 6th in the Student Union, providing an option for Açaí Bowls. 

students enjoying acai bowlsStorrs, Connecticut, February 24, 2025 – A delicious, quick-service açaí bowl shop is now open in the Student Union on the University of Connecticut (UConn) Storrs campus; SAMBAZON®, the world’s largest brand of organic and Fair Trade certified açaí products, is now serving refreshing bowls topped with fruits, berries, and other superfoods.

“We are excited to partner with the dining services team to open our doors on UConn’s campus and serve delicious food, with purpose, to the students and faculty,” said Ryan Black, SAMBAZON co-founder and CEO. “What’s unique about SAMBAZON is that in addition to sharing our signature açaí bowls, we have an opportunity to share our brand’s mission and values, which include a proactive solution to sustainable management of the Amazon Rainforest.”

Adding to the diverse repertoire of the dining locations on campus, SAMBAZON, which stands for Sustainable Management of the Brazilian Amazon, is housed in the Student Union Lower Level, next to Market Café.

SAMBAZON’s Açaí Bowls offer a vibrant, health-packed experience designed with the needs of today’s health-conscious students in mind. At the heart of this quick-service concept is a stunning display of fresh, hand-picked fruit — fresh strawberries, ripe bananas, tangy blueberries, tropical mango, and sweet pineapple — all waiting to top off the perfect bowl. With a sprinkle of nutrient-rich nuts, seeds, and classic Açaí favorites like crunchy granola and shredded coconut, fans of Açai bowls can create a delicious, energizing meal that’s as satisfying as it is visually irresistible.

From the menu, Huskies can order from a number of SAMBAZON signature items including SAMBAZON’s Berry Açaí Bowl, Protein Açaí Bowl, Chocolate PB Açaí Bowl, and Coconut Mango Açaí Bowl. All SAMBAZON bowls are made with certified organic and Fair Trade açaí, and the menu features vegan, halal, and kosher options.

As the world’s first Certified Fair Trade and Organic Açaí company, and the largest exporter of Açaí from Brazil, SAMBAZON has led the way with its vertically integrated supply chain. Operating two advanced, eco-friendly processing facilities in Brazil, SAMBAZON upholds the highest standards, ensuring Açaí quality and traceability “from the palm of the tree to the palm of your hand.”

“We’re thrilled to bring SAMBAZON to UConn,” said Dining Assistant Director of Retail Operations, Scott Hauver. “We’re always looking for fresh, innovative dining options that resonate with our students’ tastes and lifestyles. SAMBAZON brings not just delicious, nutritious açaí bowls to campus, but also a commitment to sustainability and global responsibility that aligns perfectly with UConn’s values. The excitement from students has been incredible, and we’re confident this will quickly become a campus favorite.”

SAMBAZON Açaí Bowls is open Monday – Thursday between the hours of 9 a.m. – 7 p.m., Friday 9am – 6pm, Saturday from 9am – 5pm and Sunday from 10am-5pm. For more information about UConn Dining eateries, visit the https://dining.uconn.edu/storrs-restaurants/

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SAMBAZON® Açaí Bowls

SAMBAZON® Açaí Bowls is a quality quick-serve concept launched by SAMBAZON®, the pioneer and recognized global leader in Açaí. At the heart of every bowl and smoothie is SAMBAZON’s organic and Fair Trade Açaí, wild harvested and produced in SAMBAZON’s two advanced, eco-friendly processing facilities in Brazil, upholding the highest standards and ensuring Açaí quality and traceability “from the palm of the tree to the palm of your hand.”  Recognized in 2024 as one of the most, “Unforgettable Airport Meals Around the World” by Condé Nast Traveler, SAMBAZON® Açaí Bowls’ menu offers a variety of handcrafted Açaí bowls, superfood smoothies, hearty oatmeal bowls, traditional Brazilian cheese bites, and more. The Company has spent the past two decades building the most transparent and well-respected supply chain in the world and is now leveraging its best-in-class supply chain and executive team to create the next generation of healthy quick service locations. To learn more about SAMBAZON®, visit www.sambazon.com or follow @sambazon on Instagram.

About University of Connecticut:

The University of Connecticut is a national leader among public research universities, with more than 32,000 students seeking answers to critical questions in classrooms, labs, and the community. A culture of innovation drives this pursuit of knowledge throughout the University’s network of campuses. Connecticut’s commitment to higher education helps UConn attract students who thrive in the most competitive environments, as well as globally renowned faculty members. Our school pride is fueled by a history of success that has made us a standout in Division I athletics. UConn

fosters a diverse and vibrant culture that meets the needs and seizes the opportunities of a dynamic global society.

For more information and to stay connected, follow @uconndining on Instagram or visit  dining.uconn.edu

Contact UConn Dining Services: Rebecca DesRoches, Publicity & Marketing Manager, rebecca.desroches@uconn.edu

SAMBAZON® Media Contact: Fika Collective, Blythe@fikacollective.com

Pink Out Day with Dining – Oct 18

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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

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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.

UConn Bound – What’s Open

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Welcome Admitted Students & Families!! If you are looking to dine on campus during
UConn Bound on April 6th or April 13th, please review the locations below that will be open.
If you arrive to campus on the Friday prior, please review our quick links below.

**Please note that the brunch prices on April 6th and 13th apply only to those days.**

Dining Services Quick Links:  Menus | Map of Locations | Hours | Guest Dining Info

 

 

Donate a Flex Pass at Give-A-Meal on Mar 27

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Our Give-A-Meal event will take place at dinner at all eight dining halls on Wednesday, March 27th.

Students with a residential meal plan can donate one flex pass when they swipe in for dinner. All proceeds will go towards the Students First Fund through the Dean of Students Office. The Students First Fund assists students during a time of need (i.e. books; clothing; food).

If you don’t have a residential meal plan but want to help your fellow Huskies this semester, check out how you can support the Husky Harvest food pantry at https://bit.ly/46MFzwu

 

Dining to Host 23rd Annual Culinary Competition

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The Department of Dining Services will hold its annual Culinary Olympics on Tuesday, January 9, 2024. The event will take place at the Rome Commons Ballroom (Rome Building, South Campus) located on the University of Connecticut, Storrs Campus. This annual event shows off the skills of UConn Dining chefs in an individual recipe competition in the morning and then in a team-based “Chopped” style competition in the afternoon. The event is free and open to the public.

The morning event, Recipe Contest judging, is scheduled to begin at approximately 10:00am on Tuesday. Recipes are prepared on-site by UConn Dining chefs for 12 portions and must fall into one of the following categories:  Appetizer, Entrée, or Dessert. Recipes will then be judged on the following criteria: Creativity of Dish/Cooking Techniques/Use of Ingredients/Taste and Texture.

From 10:30am-1:30 pm the UConn Bakery will have displays of their creative work as well as demos on the art of decorating. Stop by and chat with our professional pastry chefs and bakers.

The afternoon event, “Boiling Point,” is scheduled to begin at approximately 12:30pm. This is our version of the “Chopped” competition that will involve teams of three chefs representing the different dining facilities within the department. Each team will be presented with a mystery box of ingredients, and using miscellaneous items from our pantry, prepare three different tapas (small food or appetizer) on each plate. Teams will have 75 minutes to prepare their dishes for three judges. Teams will then be scored on the following criteria: Creativity of dish / Cooking Techniques / Use of Ingredients / Taste and Textures. Teams are not allowed to bring ingredients or use ingredients that are not supplied by the competition. The setup for Boiling Point allows guests to get up close to the teams to watch as they strategize, prep, and get creative with their mystery ingredients.

An award presentation will immediately follow the Boiling Point competition.

Location Address: Rome Building, 855 Bolton Road, Storrs, CT – easiest access to the event and parking is to enter campus via Bolton Rd

Parking Info: Closest public parking to the event is South Garage park.uconn.edu/visitors/storrs | Campus Map of Parking & Event Location

Pedestrian Path to the Event: After parking at the garage, proceed down Hillside to Bolton and enter into South campus near the Graduate Hotel

Press/Event Contact: Robert Landolphi, Assistant Director Culinary Development-Robert.Landolphi@uconn.edu

More details at: dining.uconn.edu/culinary-olympics