Author: Desroches, Rebecca

Dining Services Earns Gold in NACUFS Nutrition Awards for Special Diet Recipe

Posted on June 25, 2026 by Desroches, Rebecca

stack of panko breaded eggplant discs layered with bruschetta surrounded by a base of beans and pesto in a white bowl 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.

Check out the Demo and/or printable recipe.

Dining Student Program Coordinator Receives UConn Student Employee of the Year Award

Posted on April 24, 2026April 24, 2026 by Desroches, Rebecca

Maia Schwing posing with award certificate for Student Employee of the Year 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

Posted on April 22, 2026April 22, 2026 by Desroches, Rebecca

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

Posted on March 24, 2026April 21, 2026 by Desroches, Rebecca

–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.

BAKERY DISCLAIMER: Products made at the UConn Bakery are prepared in a facility where peanuts and tree nuts are not used or handled; however, coconut is used. Please note that some ingredients are sourced from manufacturers that may process peanuts and tree nuts, so cross-contact could occur during manufacturing. For this reason, individuals with nut allergies are advised not to consume UConn Bakery products.

CT Dining Hall to Recognize Rare Disease Day

Posted on February 21, 2026March 27, 2026 by Desroches, Rebecca

Photo of Gabby DiSalvo in her wheelchair in front of a step and repeat backdrop — Gabby at FoodieCon in New York City in 2019

Connecticut Dining Hall on the Storrs campus will raise awareness for Rare Disease Day on Friday, February 27, in partnership with student employee Gabby DiSalvo. DiSalvo was born with Myofibrillar Myopathy, a rare genetic condition that causes significant muscle weakness. Gabby is in her senior year at UConn, and the condition has not slowed her down. She has been passionately pursuing her degree and her love of cooking through creating cooking shows, building a personal brand, and working in the CT Dining Hall alongside kitchen staff. She is truly an inspiration to the team at CT Dining Hall and the student workers there.

While Rare Disease Day is officially observed on February 28 this year, Dining Services will recognize the occasion a day early with a CT Hall dinner action bar hosted by Gabby and an opportunity for all Dining staff to wear purple in support. Purple, Gabby’s favorite color, is also widely recognized as the color of disability advocacy.

About Rare Diseases

300 million people worldwide are living with a rare disease
72% of rare diseases are genetic
A disease is rare if it affects fewer than 200,000 people in the US. Globally, there are over 10,000 known rare diseases.
In many cases, there are limited treatment options, highlighting the need for continued awareness, research, and support for individuals and families affected.

About Gabby

As of 2006, Gabby was 1 of only 3 born with Myofibrillar Myopathy symptoms. It is most common for symptoms to start appearing in 30-40
years old, so presenting with symptoms since birth is considered ultra-rare.
She developed her personal brand, Cooking On Wheels, to show that people with disabilities can cook amazing dishes with the right adaptations & creativity.
She creates her Cooking on Wheels episodes with UCTV in the demo kitchen at Putnam Dining Hall
She has appeared twice on The Rachael Ray Show. In 2020, for the 2500th episode, and also in 2023.
Her goal is to host her own cooking show to advocate for people with disabilities and rare diseases and to teach adaptive cooking techniques.
Learn more about Gabby & check out her cooking episodes at https://linktr.ee/cookingonwheels

CT Hall Event: On Friday, Feb 27, you can catch Gabby at the CT Dining Hall World Fare station during dinner (4-7:15pm), hosting a Top Your Own Potato Bar. CT Hall will also be serving Butterfly Pea Tea.

Menu

Potato Bar: Purple Potatoes & Baking Potatoes
Topping Bar includes: Brisket, Broccoli, Vegan Shitake Mushrooms, Pickled Red Onion, Red Cabbage Coleslaw, Cheese, Sour Cream

Butterfly Pea Tea: This caffeine-free, herbal infusion is renowned for its natural, intense blue color and color-changing properties; it shifts from deep blue to purple or pink when lemon juice is added.

Winter Weather Dining Guidelines

Posted on January 21, 2026January 22, 2026 by Desroches, Rebecca

DINING HALLS: All dining halls remain open during inclement weather when the University has a full closure, delayed opening, or early closure. If there is a full closure or night classes are cancelled, there will be no late-night dining, and Grab & Go’s close at 7:15pm.

RETAIL LOCATIONS: Retail operations may have modified hours or close. Updates will be posted to the retail hours page and to Dining social as soon as possible.

What’s Open: Jan 16-19th, 2026

Posted on January 14, 2026March 3, 2026 by Desroches, Rebecca

DINING HALLS – WHAT’S OPEN

Friday, January 16th – South Dining Hall open
- Breakfast: 7-9:30am
- Lunch: 11am-2:15pm
- Dinner: 4-7:15pm
Saturday, January 17th
- Breakfast: 7-9:30am – South open
- Brunch: 9:30am-2:15pm – South open
- Brunch: 10:30am-2:15pm – Northwest open
- Dinner: 4-7:15pm – Northwest & South open
Sunday, January 18th – Spring Meal Plans Begin
- Breakfast: 8-9:30am – South open
- Brunch: 9:30am-2:15pm – South open
- Brunch: 10:30am-2:15pm – Northwest, CT Hall, Putnam, Gelf open
- Dinner: 4-7:15pm – South*, Northwest*, Putnam, CT Hall, Gelf, McMahon open
- *South & Northwest open for Late Night dining until 10pm on Sunday
- North & Whitney closed on January 18th

Spring semester hours start Monday, January 19th. All dining halls will be open their normal Monday hours.

If you are returning before the 18th for reasons associated with a group, org, dept, sport, etc., please check in with a staff member within your group regarding meal arrangements.

RETAIL LOCATIONS – WHAT’S OPEN

All dining locations on regional campuses are closed Jan 17-19, 2026.

Saturday, January 17th

Union Street Market: 11-4:30pm
Market Cafe: 10am-2:30pm
Dairy Bar: 11am-6pm

Sunday, January 18th

Union Street Market: 11:30am-9pm
Convenience Store: Noon-9pm
Market Cafe: 10am-4pm
Dairy Bar: 11am-6pm

Monday, January 19th – No Classes

Union Street Market: 11:30am-9pm
Market Cafe: 8am-4pm
The Coop: 11:30am-7pm
Convenience Store: 9am-9:30pm
Mango: Noon-8pm – Smoothies Menu Only
Dairy Bar: 11am-6pm

2025 Thanksgiving Break Info

Posted on October 28, 2025February 10, 2026 by Desroches, Rebecca

For Thanksgiving break, meal plans will temporarily shut down after dinner on Friday, November 21, 2025. If you have a residential meal plan (custom, value, ultimate) and will be on campus during Thanksgiving break (Saturday, Nov 22 through Saturday, Nov 29th), please use our online form to sign up for breakfast, lunch, and/or dinner on the days that you will be on campus. There is no additional cost for these meals. Guests can be admitted to the dining hall with Husky Bucks or with credit/debit cards. Only one dining hall will be open throughout the break. Community Meal Plans can still be used during break. All Dining locations will be closed on Thanksgiving Day (Nov 27th). Details at dining.uconn.edu/thanksgiving-break

Dining Services Earns National Award for Recipe Utilizing Local Foods

Posted on October 13, 2025October 13, 2025 by Desroches, Rebecca

Delicata Farrotto with Balsamic Gastrique & Goat Cheese in a white bowl held by chef The Department of Dining Services is honored to accept the Gold Medal for the Best Local Foods recipe contest from the National Association of College and University Food Services (NACUFS). Dining Services also won a handful of gold and silver awards from NACUFS for local recipes over the last 12 years.

Our recipe submission, Delicata Farrotto with Balsamic Gastrique & Goat Cheese, was served at McMahon Dining Hall.

The local ingredients for this dish came from the following locations:

- - - Delicata Squash – The Farm, Woodbury, CT
    - Kale –Baggott Family Farm, East Windsor, CT
    - Honey – UConn Apiaries”– Mansfield-Storrs, CT
    - Onions, garlic, and basil – UConn Spring Valley Student Farm
    - Goat Cheese, Vermont Creamery, Websterville, VT

When it comes to procuring local ingredients, we have established a strong partnership with both our produce distributor (Sardilli-Hartford, CT) and the local farmers. Sardilli Produce Company started as a fruit stand in 1955 and has evolved into a family run business that supports the local food movement. This relationship has enabled us to give our produce needs to the farmers before the growing season and lock in pricing. Our produce distributor knows our priority is Connecticut-grown produce first and then produce from neighboring states second. https://www.sardilliproduce.com

We are proud members of The Working Lands Alliance, a coalition that, through cooperation, champions policy and education initiatives to protect farmland and advance agriculture. We are also involved with the CT Farmland Trust, a relationship between farmers, conservationists, and policymakers that works to protect CT farmland and provide healthy local food to all citizens.

We are proud of what we have accomplished thus far, but we will continue to grow as a community, supporting local agriculture and educating our students.

The recipe for this dish can be found at dining.uconn.edu/recipes.

Dining Opens Cafe on UConn Hartford Campus

Posted on September 19, 2025September 22, 2025 by Desroches, Rebecca

To support the beginning stages of student housing at UConn Hartford, Dining Services opened a new cafe on September 15th. Located on the first floor of the Hartford Times Building, the café serves both the campus community and the local neighborhood with a daily selection of hot entrées, as well as convenient grab-and-go options such as sandwiches, salads, snacks, and beverages. The menu is thoughtfully crafted to accommodate a wide range of dietary preferences and needs, including vegan, vegetarian, gluten-free, and Halal options. Guests can enjoy seating inside the café or in the nearby courtyard. Throughout the semester, the café will highlight select offerings from local restaurants and food producers, bringing even more variety to the dining experience.

Students have the option to purchase a UConn Hartford meal plan, which offers 5 or 10 meals a week plus $50 in dining points per semester. Fall semester plans are available to purchase through October 6th. UConn Hartford employees have the option to add Husky Bucks or Dining Cash Points to their UConn OneCard to use as a form of payment at the cafe. When you swipe your Onecard using Cash Points, the sales tax will be removed, and you’ll receive 15% off your purchase

Cafe hours: Monday-Friday from 7:30am-7pm; Saturday 7:30am-3pm; closed on Sundays.

dining.uconn.edu/hartford