Beginning Friday, September 11th, Dining Services will begin to distribute blue reusable bags in the dining halls for students to use for to-go food.

The bag is super lightweight and can be easily folded up into the inner pouch to save space which makes for easy portability.

Each student will receive one bag and it will be noted on their OneCard when they receive their bag.

If students forget their bag they will be able to request a recyclable/eco-friendly plastic bag at the dining hall.

For more information on this, check out the article featured in the Daily Campus.

Stop by and check out Mango in the Rec Center. We created our own menu of fresh smoothies, grain bowls, salads, wraps, and grilled gooeys!! Choose something from the menu or you can build-your-own bowls, salads and wraps. Mango accepts meal plan points. View the menu at https://dining.uconn.edu/mango/

Mango Hours:

Monday – Thursday: 7:30am – 7:30pm
SMOOTHIES ONLY 7:30am – 10:00am
**CLOSED 1PM – 3PM (Rec Ctr cleaning)**

Friday: 7:30am – 1:00pm
SMOOTHIES ONLY 7:30am – 10:00am

Saturday: CLOSED
Sunday: 3:00 – 7:30pm
SMOOTHIES ONLY

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:

• Garlic Butter Herbed Baked Salmon with Broccoli
• Sweet Chili Teriyaki Chicken / Sticky Rice
• Classic Caesar Salad with Herbed Croutons and Bacon Crumbles
• Zucchini Dill Fritters with and Lemon Yogurt Cucumber Sauce
• Risotto con Parmigiano Reggiano
• Black Bean Brownie Parfait

Photos by Jeff Gonci – UConn Dining. Please do not reshare these photos w/out permission. (Contact ddsmarketing@uconn.edu)

“People cannot forget the fact that no matter how big we are, we have the ability — and this is what helps us being self-operated — we have the ability to meet the individual student need,” Pierce said. 

Click the image below to read more from the Daily Campus.

Earth, Wok & Fire officially opened on the lower level of the Student Union this week, offering a fine selection of Asian cuisine.

Its name was created by UConn students, who offered a fitting reference to the two styles of preparation that are offered at this venue.

Customers have a choice of either carefully prepared Asian dishes with zesty and tangy flavors, such as General Tso’s Chicken, Beef & Broccoli, and Vegetable Lo Mein, or creating their own masterpiece. Customers can build their own dish by selecting a protein, vegetables, and a wide selection of sauces and seasonings. Daily specials will also be offered.

Earth, Wok & Fire’s chefs take the time and effort to ensure quality ingredients by making food from scratch every day.

We appreciate your feedback and patience during our opening week.

Earth, Wok & Fire

Hours of Operation: 

Monday-Thursday 11:00am-7:00pm
Fridays 11:00am-5:00pm

Nutritional Information

Cash, Husky Bucks, Visa, MasterCard, AmEx, and Discover are accepted.

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JOIN US FOR OUR NEXT POP-UP DINNER!

What has more bioavailable iron than sirloin steak? Well, it turns out it is crickets according to a recent study. Questions about the nutritional value of insects have become common as we search for alternative sustainable sources of protein. Insects are not a bad option considering that we have at least 1,959 species of edible insects recorded around the world and they are indeed a popular food in many countries. Insects contain all essential amino acids and are loaded with vitamins and minerals. Mass rearing of insects for food can have a smaller environmental footprint due to their high reproductive rates and high feed-to-edible tissue conversion rates. Another reason to try insects – they are tasty! The diversity in edible insect types goes hand in hand with the assortment of flavors they provide. Come join UConn Dining Services and Professor Ana Legrand for an insect themed meal at Rome Hall and try a new food that in fact has been part of the human diet since ancient times.

If you and your friends are interested in enjoying a one of a kind experience, stop by the Union Central Exchange Convenience Store, on the second floor of the Student Union overlooking the Food Court. There you can sign up for Dining Services’ Pop-Up Dinner which will be held on Tuesday, March 12^th at 6:00pm in Rome Commons Ballroom. Seating is limited to the first 100 guests. Reservations must be made by Friday, March 8^th.This meal is free for those who want to sample a dinner of sustainable, high proteins and tasty food groups.

 

ALLERGY INFORMATION: If you are allergic to shellfish or crustaceans, you may also be allergic to insects.

The University of Connecticut’s Department of Dining Services will be eliminating the use of plastic bags in its retail and grab & go venues. Effective, Monday, January 21^st UConn Dining will discontinue the use of plastic shopping bags in support of the university’s ongoing sustainable efforts.   

This initiative, to discontinue the use of plastic shopping bags, was jump started by a subcommittee of UConnPIRG, a student run, nonprofit organization on the UConn Campus.  Their campaign, to phase out the use of plastic bags, was supported by student surveys and petitions. Beyond policy work, PIRG’s zero waste committee enhanced student awareness regarding the pitfalls of single-use plastics through educational lectures and movie screenings. These initiatives highlighted the deleterious impact of plastic bags on both environmental and public health.

Dining Services will be discontinuing the use of plastic bags in all of their retail operations as well as in their Grab & Go’s. In place of the use of the former plastic bag UConn Dining will be offering a brown paper, 100% recyclable and reusable bag at the cost of ten cents each. In addition, Dining will be offering reusable pocket size shopping bags for sale at cost at the Union Central Exchange located in the Student Union.

Dining Services will also be working with UConn PIRG this semester to establish drop off containers so that paper bags may be recycled utilized by other consumers at no cost to them.

 

 

For more information, read the story in UConn Today:

https://today.uconn.edu/2019/01/dining-services-ends-use-plastic-bags/