Event

Annual Dining Services Zero Waste BBQ to be held on Earth Day

Posted on March 24, 2026March 27, 2026 by Desroches, Rebecca

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 free activities on Fairfield Way.

Zero Waste BBQ: Dining Services is catering an outdoor, zero-waste BBQ featuring vegan, vegetarian, and sustainably sourced food options. Note – the BBQ requires a meal plan flex pass, Community Meal Plan swipe, or $12 credit/debit card.
Eco Theme Cupcakes from the UConn Bakery (Cupcakes are FREE – while supplies last! vegan & gluten-free available upon request)
Dairy Bar Truck
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 their 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, or 1 Community Plan Swipe, or $12 credit/debit
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.

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.

2025 Earth Day Spring Fling & Zero Waste BBQ

Posted on April 8, 2025March 3, 2026 by Desroches, Rebecca

Event Activities taking place from 11am-2pm

Zero Waste BBQ: Dining Services is catering an outdoor, zero-waste BBQ featuring vegan, vegetarian, and sustainably sourced food options. Note – the BBQ requires a flex pass, community meal plan swipe or $12 credit/debit card.
Eco Theme Cupcakes from the UConn Bakery (vegan & gluten-free available)
Dairy Bar Truck
12-1 p.m. Goat Yoga: Outdoor yoga with the goats of Bradley Mountain Farm. Bring your own mat.
Party Peddler Bike: Hop on the 10-person bike for a tour of sustainability along Fairfield Way.
2028 Class Tree Planting: As a certified Tree Campus, we celebrate each class with its own tree. This year’s tree, selected by the Freshman class, is the Green Gable Tupelo. The ceremony will be held at 1pm outside of the Budds Building on Fairfield Way.
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

$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. The truck will be on Fairfield Way.

All menu items have been sourced locally.
Please be aware that dinnerware will be provided 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

Pink Out Day with Dining – Oct 18

Posted on October 8, 2024March 3, 2026 by Desroches, Rebecca

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

Annual Spring Fling & Zero Waste BBQ to be held April 19th

Posted on April 14, 2023October 20, 2025 by Desroches, Rebecca

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).

Review the full schedule and make sure to sign up & sign a waiver for outdoor yoga at sustainability.uconn.edu/earth-day-spring-fling

Give A Meal on Nov 9 to Support Students First Fund

Posted on November 2, 2022March 26, 2026 by Desroches, Rebecca

Dining Services will be hosting our bi-annual Give-A-Meal on Wednesday, November 9th. 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.

How it works: when students with a meal plan come to dinner on the 9th they can donate an extra meal swipe to help out their fellow huskies. All proceeds from this event will go to support the Students First Fund, through the Division of Student Affairs, to assist students experiencing food insecurity.

More details about the Student First Fund can be found at studentaffairs.uconn.edu/students-first-fund

UConn Chefs to hold Cooking Demos at Celebrate Mansfield

Posted on September 16, 2022August 1, 2025 by Desroches, Rebecca

UConn Dining will once again be at the Celebrate Mansfield event on September 24th in downtown Storrs! Our chefs will be cooking up some delicious recipes and then giving out samples. At 2:30pm Chef Ron Swiller will prepare a Savory Smoked Salmon Cheesecake Appetizer and at 3:30pm Chef Rob Landolphi will prepare Cinnamon Chipotle Cachapas with Black Bean Avocado Salsa.

The Dairy Bar truck and Food for the Pack food truck will also be there.

Join the Mansfield Downtown Partnership for a day full of music, food, and fun for all ages!
Check out more details on the festival at https://www.downtownstorrsfestival.org/

UConn Dining to Host Summer Culinary Camps for Children

Posted on May 12, 2022May 18, 2022 by Desroches, Rebecca

UConn Dining Services is excited to welcome back our culinary camps for children.

Our two-day camps are open to children ages 11-13 and will be held at Gelfenbien Commons Dining Hall.

Participants will have an opportunity in both camps to work with award-winning UConn chefs and learn the basics related to cooking.

See full details at dining.uconn.edu/ucann-cook-camps

Earth Day Spring Fling to Feature Zero Waste BBQ

Posted on April 8, 2022March 3, 2026 by Desroches, Rebecca

The annual Earth Day Spring Fling, co-hosted by the Office of Sustainability and the Department Dining Services, returns after a two year hiatus due to the pandemic, to Fairfield Way on Wednesday, April 20th, from 11am-2pm.

The sustainability festival will include vendors, fun activities, and events including a goat yoga session and a zero waste BBQ lunch from Dining Services.

See below for event details:

Zero Waste BBQ – Dining Services will be catering an outdoor zero-waste barbecue featuring vegan, vegetarian, and sustainable food options sourced locally. Lunch will cost one flex pass or $12 credit/debit. The meal will include a small ice cream from the UConn Dairy Bar truck. The UConn Bakery will also be there handing out spring theme cupcakes to celebrate Arbor Day. Students can donate their flex passes at the event if they have extras. Click here for the menu.

Environmental Art Show: Show off your eco-related art! Submit your art entry.

12-1p Goat Yoga: Yoga alongside the little goats of Bradley Mountain Farm. 75 person cap – you must register beforehand. Bring your own towel or yoga mat to Founders Green.

Party Peddler Bike: Hop on the 10 person bike for a tour of sustainability along Fairfield Way.

125th Class Tree Planting: As a certified Tree Campus, we’re happy to plant the Class of 2022’s student-selected Three-Flowered Maple on the north side of Wilbur Cross from 1-2pm.

Eco-Vendors: Meet with student and community organizations dedicated to sustainability, as well as eco-minded businesses along Fairfield Way.

For more information, please email sustainability@uconn.edu.

In the Kitchen With UConn Women’s Basketball

Posted on November 25, 2019March 27, 2026 by Desroches, Rebecca

The UConn Women’s Basketball team took their team-building skills off the court and into the kitchen with members of the UConn Dining team. Chef Robert Landolphi (assistant director of culinary operations) and chef Ron Swiller lead the team in creating six recipes as part of a UConn Sports Nutrition Hungry Husky Cooking Class in the Dining Services Innovation Lab.

As the chefs guided the team through the creation of each dish they provided useful prep and kitchen basics such as: knife skills, deboning salmon, proper cooking temperatures, using a food processor, and how to sauté, grill and pan fry. To top off the evening the team built their own parfaits in martini glasses with black bean brownies.

The Innovation Lab is a commercial kitchen that includes classroom space and is used to host cooking classes and develop new recipes for the campus community. Throughout the evening, the team made: