Award

NACUFS 2017 Loyal E. Horton Dining Award

Posted on by

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!

NACUFS Gold Medal Award – Best Local Foods Recipe

Posted on by

Bibimbap Steak and Egg Burrito

 

We have won GOLD!

NACUFS – National Association of College & University Food Services Best Local Foods Recipe Contest.

The Bibimbap Steak and Egg Burrito was served at our “Food for Thought” Food Truck on campus. We wanted students to experience an item with authentic Korean flavors, but made with local ingredients. Though usually served in a bowl, this hand-held version of Bibimbap is easy to eat while walking across campus. This was a special for a short period and will be available again next fall.

The local ingredients include:

The Beef Shoulder Tender used in our recipe is raised 40 miles from campus at a family-owned farm, Four Mile River Farm http://fourmileriverfarm.com/. They produce grass-fed, antibiotic and hormone-free Angus, Hereford, and Charolais steers.

Asian Pears: Lyman Orchards, Middlefield, CT, located about 30 miles from campus, specializing in producing over seven varieties of pears. http://lymanorchards.com/.

UConn Eggs: UConn Poultry Farm on campus. animalscience.cahnr.uconn.edu/poultry-show

UConn Honey: Apiaries on campus. http://dining.uconn.edu/apiaries/

Garlic, Spinach, Carrots, and Onions: Spring Valley Student Farm, our student-run farm on campus. http://springvalleyfarm.blogspot.com/. UConn students who are members of the Eco House Living and Learning Community can opt to live on Spring Valley Student Farm, where they learn about organic farming during their time enrolled at UConn.

Shitake Mushrooms: Chatfield Hollow Farm, Killingworth, CT, located about 35 miles from campus. http://www.chatfieldfarm.com/

 

Environmental Leadership Awards

Posted on by

The Environmental Leadership Awards (ELAs), presented by UConn’s Office of Environmental Policy, were created to honor individuals who have truly excelled in advancing environmental awareness and promoting progress in our ‘green’ efforts. These individuals have worked with other groups to deliver real, immediate improvements in campus sustainability and beyond.

A winner is selected for each of the major categories: Undergraduate Student, Graduate Student, University Faculty/Administrator, and Staff. There are also ELA awards given to UConn-Affiliated Groups (e.g., clubs, organizations, or Institutes), Alumni, and Special Recognition/External groups and individuals who have made significant contributions in executing major projects and initiatives for the University of Connecticut.

Presenting the awards was Dr. Gene Likens, UConn’s Special Advisor to the President on Environmental Affairs and Distinguished Professor in the Department of Ecology and Evolutionary Biology. Dr. Likens, a world-renowned scientist, discovered acid rain.

Congratulations to all the winners!

Dining Services Wins the Staff Group Award: Dining Services staff (l to r): Rob Landolphi, Mike White, Tracey Roy ,and presenter Dr. Gene Likens

 

Spring Valley farmers pictured with Dr. Gene Likens
Spring Valley Student Farm Wins the Student Group Award

 

Julia Cartabiano pictured holding award next to Dr. Gene Likens
Julia Cartabiano, Manager of Spring Valley Student Farm, Wins the Staff Award

 

 

UConn in Sierra Club ‘Cool Schools’ Top 10 Again

Posted on by

For the fifth time in as many years, the University of Connecticut is among the top 10 schools in the Sierra Club’s “Cool Schools” ranking. UConn placed ninth on the list this year, and was one of only a few Carnegie Level One Research Institutions still in the top 10. A change in survey methodology knocked previously high-ranking schools lower down the list, and put smaller liberal arts colleges and schools with specialized environmental programs into the top spots.

http://today.uconn.edu/2016/09/uconn-sierra-club-cool-schools-top-10/?utm_source=launchdistribution&utm_medium=email&utm_campaign=daily_email

Dennis Pierce Awarded Minah Distinguished Service Award

Posted on by

NACUFS has named Dennis Pierce from the University of Connecticut as the recipient of the 2016 Theodore W. Minah Distinguished Service Award, the association’s highest individual honor.

Originally established in 1967 as the Distinguished Service Award, the award was renamed in 1973 to honor the first recipient, Theodore W. Minah. The award is presented annually in recognition of exemplary and enduring contributions to the foodservice industry and to the association. The NACUFS board of directors and council of past presidents select the recipient from among nominations submitted by the NACUFS membership.

“This year’s recipient is a person who has demonstrated his passion for the industry, NACUFS, institution, family, and community,” said Leonard Hodgson, a past president of NACUFS. “At every step in his organization, he is providing programs for the staff to be the best at their job.” It was also said that Dennis lives the philosophy of It matters not what I achieve, but what I aspire for others.

Pierce’s 42 years of professional achievements include establishing a highly-respected sustainability program, implementing a trayless dining environment, earning a Gold LEED certification after renovating an existing dining facility, contributing a monthly column for The Ground Up, receiving two Connecticut Journalism awards, making award-winning recipes, and co-managing a weekly sustainable organic Storrs Farmers Market.

lr-P9330006

Dennis Pierce has given many years of service to NACUFS. He served as the national publications officer, board member, board president, national conference co-chair, northeast regional conference co-chair, and national conference education co-chair. Pierce says of his award, “I am honored to be recognized by my peers by being awarded the most prestigious award that NACUFS bestows. I am one who believes that although it is the individual who receives the award, it is shared with those individuals who saw potential in me, provided opportunities for growth, and encouraged my career and participation in an outstanding association, NACUFS.”

Pierce received the award on Wednesday, July 14 at the NACUFS 2016 National Conference in Anaheim, California.

Gold Medal Best Vegan Recipe

Posted on by
UConn Dining Services has won the Gold Award for the Best Vegan Recipe in the 2016 National Association of College & University Food Services (NACUFS) Nutrition Awards contest.

Vegan Crab Cakes

vegancrab1

 

UConn will be recognized during the Loyal E. Horton Dining Awards Luncheon, taking place on Saturday July 16 at 1pm in Anaheim, CA. The Loyal E. Horton Dining Awards is the ultimate professional tribute in college and university culinary arts. The award, named after a NACUFS founder, past president, and highly regarded innovator, celebrates exemplary menus, presentations, special event planning, and new dining concepts. NACUFS celebrates the innovative ideas and successful implementation of these programs. 

Find this recipe and others at dining.uconn.edu/recipes