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Dining Services will be hosting our bi-annual Give-A-Meal on Wednesday, October 25th. All eight residential dining halls will be participating from 4-7:15pm. Over the years this program has supported various on- and off-campus organizations.
Students with a residential meal plan can donate one flex pass when they come to dinner on the 25th to help out their fellow huskies. All proceeds from the donated flex passes will go to support the Students First Fund, through the Dean of Students Office, which assists students during a time of need (i.e. books; clothing; food). More details about the Students First Fund can be found at https://dos.uconn.edu/.
If you don’t have a residential meal plan but want to help your fellow Huskies this semester, check out our donation drivesin October and November to keep the shelves stocked at Husky Harvest food pantry.
July 4th week - ONLY open Tuesday 7/1. Closed Thursday 7/3.
LOCATION
Charter Oak Apartments Community Center
916 Tower Court Road, Storrs, CT 06268
Accessible via the UConn Blue Line - bus stop is across the street from the pantry
A few designated parking spots are available for the pantry.
Don't forget to bring your UConn ID. The pantry has a limited supply of bags. Please bring a reusable grocery bag with you. Thank you!
If Husky Harvest hours do not work with your schedule, the Storrs Congregational Church on campus has an Emergency Food Pantry. Please check their site for the most current hours. For questions, email: SCCfoodpantry@storrscongchurch.org | 2 North Eagleville Rd., Storrs Mansfield, CT 06268
HOW YOU CAN ASSIST THE PANTRY
BLOOMIN' 4 GOOD: JULY 1-30th
Stop & Shop in Willimantic has chosen Husky Harvest food pantry on the Storrs campus for the Bloomin' 4 Good Program this month. Purchase one of the Bloomin' for Good bouquets, and Husky Harvest will receive $1. Thank you for supporting the pantry!
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 typically unavailable from the food banks and 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.
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
Round Up - At the registers at Union Street Market, round up your purchase, and the change will go towards the Storrs Food Insecurity Fund.
Volunteers - Thank you for the consideration; however, the pantry is staffed.
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.
Storrs Congregational Church on campus has an Emergency Food Pantry. Their pantry is open Sundays from 11 – 12:00, Mondays from 12 – 2 p.m., and Thursdays from 2:30 – 5:00 pm. For questions, email: SCCfoodpantry@storrscongchurch.org | 2 North Eagleville Rd.
All of UConn might have their eye on Paige Bueckers this season, but the campus community is in her heart, as she and partner Chegg Inc. announce their support for the Husky Harvest food pantry that has served hundreds of Storrs students and staff since opening this spring.
“One thing we’ve learned in the last six months is that food insecurity doesn’t have boundaries,” says Michael White, executive director of UConn Dining Services. “We have students who are in crisis and are here for the short term. We have families that need formula and diapers and are here for the long term. Any partnership is invaluable to us because we need resources.”
The assistance from Bueckers and Chegg, announced today during a press conference at the pantry in the Charter Oak Apartments Community Center, will allow Husky Harvest to supplement the items it already gets from Connecticut Foodshare, which has been providing food since its inception, White says.
In the last six months, Husky Harvest Storrs has added Midwest Food Bank New England in Manchester, Big Y in Tolland, and Price Chopper in Storrs as benefactors that with Connecticut Foodshare provide most of the food and toiletries on the shelves, in the freezers, and inside refrigerators at the pantry.
“Resources that come through the UConn Foundation’s Food Insecurity Fund or direct partnership for product are essential,” White says. “For Paige to step up and make this a priority is something I commend her for. She’s an incredibly busy student-athlete with a rigorous schedule. For her to pay attention to this issue and do so here at UConn is truly amazing.”
Courtesy of Chegg
In February 2022, Bueckers became Chegg’s first student-athlete brand ambassador, working to bring awareness to the problem of food insecurity among college students after a Chegg.org report showed 32% of college students are reporting food insecurity since the pandemic.
At UConn, a 2019 survey determined 35% of the Storrs student body was going hungry just prior to the start of the pandemic, with the rate even higher at the branch campuses. That’s one reason UConn leaders sought to establish Husky Harvests at Avery Point, Hartford, Stamford, and Waterbury, along with
the one in Storrs.
“I am so proud that we are partners with the University and helped to get this pantry up and running,” says Connecticut Foodshare President and CEO Jason Jakubowski ’99 (CLAS), ’01 MPA. “Hunger on college campuses is an issue in Connecticut and throughout the country. I am very proud that my alma mater has made the commitment to address this issue.”
In December 2022, a pop-up food pantry at UConn’s Student Union provided $10,000 worth of food for more than 500 students thanks largely to a donation from the Undergraduate Student Government.
Chegg, in March 2022, gave out 6,000 meals with partner Goodr during a free pop-up pantry in Minneapolis, Minnesota, during the NCAA Final Four tournament.
“We are honored to partner with Paige to help reduce food insecurity for students. Caring for the needs of students – inside and outside the classroom – is at the core of Chegg’s mission. Through our research, advocacy, and funding of local organizations, we remain committed to combatting food insecurity among college students,” Chegg CEO and President Dan Rosensweig says. “We applaud Paige’s efforts to impact her campus community and raise awareness of the need among college students. We are proud to partner with her on this important issue and wholeheartedly embrace and support her efforts highlighting the work of the Husky Harvest.”
Filling the gaps while filling a need
White says the top items students are looking for at Husky Harvest Storrs include microwaveable macaroni and cheese or rice dishes, cereal, frozen entrees, beef stew, peanut butter, snack bars, yogurt, pasta, marinara sauce, bread and rolls, sports drinks, and cooking oils.
Recently though, he says suppliers were able to offer for free only things like COVID rapid tests, cocktail sauce, and hand sanitizer – a big difference between what’s available and what’s most needed. Also, what’s becoming a necessity is baby food and diapers, items that are rarely, if ever, found available for donation.
This means White and his staff, who he credits with doing much of the work to run the pantry, have sourced food like baked goods and produce from places like Big Y and Price Chopper. Other things that are challenging to find include toiletries like shampoo and household items like laundry detergent.
The Chegg donation will allow Husky Harvest Storrs to fill in the gaps, because what it’s doing is important. In March when the pantry opened after spring break, 195 households were served with 551 people in those homes. In April, 307 households and 340 people were helped. The pantry was open two days a week during these months.
The number dropped after the spring semester ended and its hours shifted to one day a week, with 60 households and 147 people served in May. Over the summer, June saw 40 households and 166 people helped and July had 34 households and 138 people served.
“When we first opened, we didn’t know if we’d need to be open in the summer, but we fed 138 people in July and that tells me we need to be,” White says. “We’ll continue to be open next summer with one day a week.”
But before then, in fall 2023 and spring 2024, Husky Harvest Storrs is open Mondays and Thursdays from 11 a.m. to 4 p.m. in the Charter Oak Apartments Community Center, 916 Tower Court Road. Anyone in need and with a UConn ID can visit.
There also may be a pop-up pantry this academic year in the Student Union much like the one last December, White says, but the main point of distribution will be at Charter Oak in the space that once served as a convenience store.
And, for now, only monetary donations are being accepted for Husky Harvest Storrs. Taking food donations from community members isn’t possible, White says, because doing so requires items to be tracked for recalls and other inventory work to be done – work that Dining Services isn’t set up to do.
“There will be a point when we look to the community for additional support. Until we get there, we’re asking people to be patient and if they’re inclined to help to do so through the UConn Foundation,” White says.
Contributions to the UConn Storrs Campus Food Insecurity Fund at the UConn Foundation can be made online. Visit UConn’s Husky Harvest website for details on how to make site-specific donations to pantries at the regional campuses.
Roger Susanin from WFSB Channel 3 visited with Chef Landolphi to discuss back-to-school meals including our loaded tots and empanadas that will be on the menu at the Union Street Market for Fall semester. Click the image below to see the full segment that took place in our Innovation Lab.
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 Local Foods Recipe. The NACUFS Nutrition Awards recognize the outstanding nutrition and wellness programs implemented within collegiate foodservice programs to meet the needs of a dynamic student population.
The winning recipe, Chicken Sausage, Butternut Squash and Kale Hand Pies with Lemon Ricotta, is served at Whitney Dining Hall. Whitney is one of eight dining halls on the Storrs campus and features local, vegetarian, and vegan items. The farm-to-table initiative offers sustainable and local food items from a variety of local farmers and food producers including UConn’s Spring Valley Student Farm. UConn Dining is the largest consumer of locally grown produce in Connecticut.
“We are proud to have an administration at UConn that supports our involvement in NACUFS, and a team within Dining Services that believes in supporting local farming which strengthens our local community and economy” says Robert Landolphi, Assistant Director of Culinary Development for UConn Dining Services. “Most importantly we have a student body that dines with us daily and are willing to share with us what is important to them as they assist us in expanding our local and regional purchases.”
NACUFS member institutions across North America submitted entries in two categories — Most Innovative Wellness & Nutrition Program and Best Local Foods Recipe.
UConn Dining has received 21 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 hand pie 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, foodservice support companies, councils, boards, trade associations, advisory commissions and other professional groups. For more information, visit NACUFS.org.
All eight of our dining halls have recently achieved the highest level of certification from the Green Restaurant Association (GRA). UConn is the only campus in the United States to have every dining hall become four-star certified.
To achieve certification, UConn Dining had to meet several GRA requirements, including the implementation of sustainable practices in the following areas:
Energy Use
Water Efficiency
Waste Reduction
Reusables & Disposables
Chemical and Pollution Reduction
Food
Buildings & Furnishings
Education & Transparency
The GRA is a nonprofit organization that works to create an environmentally sustainable restaurant industry by helping restaurants become more environmentally responsible. Their standards reflect over 30 years of research in the field of restaurants and the environment.
The purpose of the GRA standards is to provide a transparent way to measure each restaurant’s environmental accomplishments, while providing a pathway for the next steps they can take to increase their environmental sustainability. Restaurants can earn GreenPoints™ in any of the eight categories below. To become a Certified Green Restaurant®, enough GreenPoints™ must be earned across the categories.
UConn Dining has implemented several sustainable practices over the years, including trayless dining to reduce food waste and water usage, measuring pre-consumer waste, sending waste to be transformed into biogas and compost, and recycling cooking oil. Dining is also the largest procurer of local produce in Connecticut.
Below are just some of the practices that have been implemented in each category to achieve a four-star rating:
Energy Use – All dining rooms now have LED lighting, purchase Energy Star equipment as replacements and have installed strip curtains in all refrigeration and freezers to reduce energy loss.
Water Efficiency – Water use is calibrated for the appropriate job including sink aeration, low flow sprayers and dish washers.
Waste Reduction – UConn Dining uses china/glass/silver for meal service rather than disposable wares. Bulk packaging is used for over 80% of condiments, salt & pepper, etc.
Reusables & Disposables – Disposable products are made with a high content of recyclable materials and are bleach free.
Chemical and Pollution Reduction – Green Seal cleaning products are used in all operations. No idling policies are in place for the loading docks and smoking is designated to be at least 25’ away from buildings.
Food – UConn Dining serves a high percentage of vegan and vegetarian foods throughout the menu.
Buildings & Furnishings – Paints, coatings and building materials in renovations have low VOC, are high in recycled content and the construction debris is recycled.
Education & Transparency – The UConn Dining website and every dining hall has information about the Green Restaurant Association and proudly displays the star awards.
In addition, three of UConn’s Dining Halls have recently received awards from the Green Restaurant Association.
Putnam Dining Hall – winner of the 2023 Chemical and Pollution Reduction Award for being the Certified Green Restaurant® with the most GreenPoints™ in the Chemicals Category with 60.26 GreenPoints™.
Whitney Dining Hall – winner of the 2023 Waste Reduction Award for being the Certified Green Restaurant® with the most GreenPoints™ in the Waste Category with 78.85 GreenPoints™.
McMahon Dining – winner of the 2023 Water Conservation Award for being the Certified Green Restaurant® with the most GreenPoints™ in the Water Category with 44.29 GreenPoints™.
UConn Dining has also received recognition for its sustainable practices from other organizations, including the Sustainable Foodservice Leaders Award from the National Association of College and University Food Services and the Environmental Protection Agency’s Food Recovery Challenge Award.
The annual Earth Day Spring Fling, co-hosted by the UConn Office of Sustainability and UConn Dining Services, will take place Wednesday, April 19th on Fairfield Way from 11am-2pm. The sustainability festival will include vendors, fun activities, and a Zero Waste BBQ catered by Dining Services.
The Zero Waste BBQ from Dining will feature vegan, vegetarian, and sustainable menu items that have been locally sourced. Lunch will cost one flex pass or $12 credit/debit. The meal cost will include a small ice cream from the UConn Dairy Bar truck that will be on site. UConn Bakery will also be on Fairfield Way handing out cupcakes decorated with a BBQ theme (while supplies last).
STORRS, Conn. – Propelled by the success of food pantries at each of the regional campuses, Husky Harvest at UConn’s main campus in Storrs will openMondayfor thousands of students without a meal plan and without a full cupboard.
While the pantry will be available to anyone with a UConn ID, it is geared to those living off-campus who are not required to have a meal plan and therefore may not have regular access to nutritious food, Michael White, executive director of Dining Services, says. That includes 2,000 undergraduate students who live in places like the Carriage House Town Homes and Celeron Square apartments.
White says the first step to establishing the pantry was finding a location that was central to campus, had patron parking, and offered some level of discreetness. Almost fortuitously, the 600-square-foot former convenience store in the Charter Oak Apartments Community Center popped onto the radar.
With a bus stop not far from the front door and located just off Discovery Drive, the space also was ideal because students who live in the Charter Oak Apartments aren’t required to have meal plans and might very well be among those who would benefit the most.
“We wanted a location that would service not only the undergraduate population, but the graduate students, faculty, staff, essentially anyone with a UConn ID,” White says. “That had a lot to do with how we talked about locations.”
A grand opening of the Storrs location for invited guests and the media will be held at 10 a.m.Monday, March 20,at the pantry in the Charter Oak Apartments Community Center, 916 Tower Court Road, Storrs. Regular hours will be Mondays and Thursdays from 11 a.m. to 4 p.m.
Husky Harvest at Storrs will operate in much the same way as the Husky Harvest pantries at the regional campuses that have opened over the last several months. A partnership withConnecticut Foodshareis enabling the venture and providing grocery staples with regular deliveries.
White says he’s borrowing ideas from experiences at the regional campuses, including Avery Point, where staff has made available simple recipes that account for ingredients typically found on the shelves, like stewed tomatoes and beans. In Stamford, Husky Harvest offers personal care items, including shampoo and deodorant, another offering White hopes to have with funding from the Undergraduate Student Government.
“I don’t want to get into the scenario – and I know it happens in life – that someone has to decide between putting food on their plate and taking a shower,” White says. “That’s a very challenging decision for anybody to make. Just being able to take a shower sometimes can really reset your wellbeing.”
Eventually, he says he expects to take donations from the public but plans to operate this semester solely with Connecticut Foodshare support. In time, though, he can see departmental food drives, a kitchen equipment and gadget collection, and leftovers from the cafes all earmarked for pantry patrons.
“This is no longer a topic that people are afraid of,” White says. “We know that the UConn community will go above and beyond.”
Save the date! Each semester Dining Services hosts a Give-A-Meal event. Donate a flex pass at dinner on the 1st to support your fellow huskies. All proceeds go to support the Students First Fund to assist students experiencing food insecurity. Find more info on the program at studentaffairs.uconn.edu/students-first-fund/
Located in the new state-of-the-art Science 1 building, nanoByte café offers freshly brewed coffee, specialty coffee drinks, Boba milk tea, homemade pastries, daily soup/mac and cheese, and hot artisan sandwiches. Grab and go items like fresh salads, wraps, and a variety of snacks are also available. Stop by this semester and try some of their delicious offerings.