Award

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

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Maia Schwing posing with award certificate for Student Employee of the YearCongratulations 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.

Dining Services Earns National Award for Recipe Utilizing Local Foods

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Delicata Farrotto with Balsamic Gastrique & Goat Cheese in a white bowl held by chefThe 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.

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 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.

Dining Services Earns Distinguished National Nutrition Award

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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.

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UConn Dining Halls Receive Certifications & Awards for Sustainability

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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.

To learn more about more about the GRA points that each dining hall has achieved visit https://dining.uconn.edu/certified-green/

UConn Dining Wins Gold for NACUFS Best Vegan Recipe

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The University of Connecticut Department of Dining Services is honored to accept the Gold Medal for the Best Vegan Recipe contest from the National Association of College and University Food Services (NACUFS). Dining Services has also won the gold award for our vegan recipes in 2018, and 2016, and bronze in 2020.

Our recipe submission, Cinnamon Chipotle Cachapas with Black Bean Avocado Salsa, and Pickled Red Onions, was part of the menu rotation at McMahon dining hall this semester and was showcased as part of a plant-forward event.

“We are proud to have an administration that supports our involvement in NACUFS, a team of managers and chefs that believe in sustainability,” 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 plant-based cuisine.”

This is the second NACUFS award for Dining Services this year. In March, UConn Dining Chef Sean Hawkins received bronze during a culinary challenge at the NACUFS Mid-Atlantic/Northeast Regional Conference. Hawkins’ award-winning recipe for Herb Crusted Turkey Filet, coriander sweet potatoes, frenched green beans, and a leek cream sauce can be found at the link below.

Want to make it yourself? Find a printable recipe here and check out the demo with Chef Landolphi below. Find more UConn Dining recipes at dining.uconn.edu/recipes.

UConn Chef Receives Bronze at Culinary Competition

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UConn Dining Chef Sean Hawkins had his recipe accepted into the National Association of College & University Food Services (NACUFS) Culinary Challenge. The competition took place on Monday, March 21st during the NACUFS Mid-Atlantic/Northeast Regional Conference in Norfolk, Virginia. Sean received bronze for his recipe Herb Crusted Turkey Filet, coriander sweet potatoes, frenched green beans, and a leek cream sauce. A printable version of his recipe can be found at dining.uconn.edu/recipes along many other Dining Services recipes.

Sean’s career has brought him full circle to UConn. He started off as a Windham Tech intern in our dining halls and then headed to The Culinary Institute of America. Click here to learn more about his journey back to UConn.

CONGRATS SEAN!!!

A Sweet Year for UConn Dairy Bar

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From Game of Cones to making their own waffles cones, the Dairy Bar has had a sweet year! Congrats to the Dairy Bar, UConn Animal Science and the UConn Creamery for receiving the following awards and mentions:

  • Best Ice Cream – The Chronicle Best of 2019 Readers’ Choice Award
  • Best Ice Cream Shop – Hartford Courant – CTNow Best of Hartford Readers’ Poll 2019
  • American Society of Animal Science 2019 Big Scoop Competition: Lemon Ice Box Pie
  • American Cheese Society 2019: Our Chipotle Queso Blanco and our Green Chile Queso Blanco were recognized for excellence amongst 1742 products from over 250 entering companies. The Chipotle and Green Chile cheeses were awarded second and third place in their category, respectively.
  • Trip Advisor Certificate of Excellence Hall of Fame: Dairy Bar earned a spot in the Trip Advisor Hall of Fame for 5 years of excellence!

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NACUFS 2017 Loyal E. Horton Dining Award

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We entered Putnam into the 2017 Loyal E. Horton Dining Awards and won Bronze!

Collegiate food service is a demanding profession worthy of recognition. In college and university culinary arts programs, the ultimate professional tribute is the NACUFS Loyal E. Horton Dining Award.

Named for a NACUFS founder, past president, and highly regarded innovator, the Loyal E. Horton Dining Awards celebrate exemplary menus, presentations, special event planning, and new dining concepts, and provide an avenue for sharing ideas and creative presentations in campus dining services.

Enjoy this award-winning dining hall!