Husky Harvest Updates/Wish List

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Husky Harvest logo

HOURS & LOCATION

SUMMER 2025

May 13-Aug 26

Tuesdays:  11am-3:30pm
Thursday: 11am-3:30pm

  • Memorial Day week - Open normal summer hours.
  • 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.

  • UConn Dining Commissary: 30 Gurleyville Rd, Storrs (M-F; 6am-4pm)
  • 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.
      • Support the pantry by donating directly to the UConn Foundation 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.

    ADDITIONAL FOOD RESOURCES

    UConn Resources

    Other Local Pantries

    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.

    Mansfield Mobile Food Pantry - 303 Maple Road |  Every other Thursday; 11:30am-Noon

    Covenant Soup Kitchen - Located in Willimantic

    Contact Us/Stay Up to Date

    Questions - please use our contact form at dining.uconn.edu/questions-and-comments

    Information on all the UConn food pantries can be found at huskyharvest.uconn.edu

    Husky Harvest (Storrs) Updates: Follow UConn Dining on Facebook, Instagram, X.

    2025 Earth Day Spring Fling & Zero Waste BBQ

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    Earth Day Spring Fling 2025 schedule11am-2pm Zero Waste BBQ (Fairfield Way) 11am-2pm Environmental Vendors (Fairfield Way) 11am-2pm Party Peddler Bike Tour (Fairfield Way) 12pm-1pm Goat Yoga (Founders Green)
    Rain Date: April 21st, 2025

    UConn Bakery will be at the event with free cupcakes. Vegan & gluten-free available upon request. While supplies last.

    Zero Waste BBQ – 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. Truck will be on Fairfield Way. 

    All menu items have been sourced locally.
    Please be aware that dinnerware plates are used 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

    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 Brings Acai Bowl Shop, SAMBAZON, to Storrs Campus

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    Campus Dining’s newest location SAMBAZON® opened on February 6th in the Student Union, providing an option for Açaí Bowls. 

    students enjoying acai bowlsStorrs, Connecticut, February 24, 2025 – A delicious, quick-service açaí bowl shop is now open in the Student Union on the University of Connecticut (UConn) Storrs campus; SAMBAZON®, the world’s largest brand of organic and Fair Trade certified açaí products, is now serving refreshing bowls topped with fruits, berries, and other superfoods.

    “We are excited to partner with the dining services team to open our doors on UConn’s campus and serve delicious food, with purpose, to the students and faculty,” said Ryan Black, SAMBAZON co-founder and CEO. “What’s unique about SAMBAZON is that in addition to sharing our signature açaí bowls, we have an opportunity to share our brand’s mission and values, which include a proactive solution to sustainable management of the Amazon Rainforest.”

    Adding to the diverse repertoire of the dining locations on campus, SAMBAZON, which stands for Sustainable Management of the Brazilian Amazon, is housed in the Student Union Lower Level, next to Market Café.

    SAMBAZON’s Açaí Bowls offer a vibrant, health-packed experience designed with the needs of today’s health-conscious students in mind. At the heart of this quick-service concept is a stunning display of fresh, hand-picked fruit — fresh strawberries, ripe bananas, tangy blueberries, tropical mango, and sweet pineapple — all waiting to top off the perfect bowl. With a sprinkle of nutrient-rich nuts, seeds, and classic Açaí favorites like crunchy granola and shredded coconut, fans of Açai bowls can create a delicious, energizing meal that’s as satisfying as it is visually irresistible.

    From the menu, Huskies can order from a number of SAMBAZON signature items including SAMBAZON’s Berry Açaí Bowl, Protein Açaí Bowl, Chocolate PB Açaí Bowl, and Coconut Mango Açaí Bowl. All SAMBAZON bowls are made with certified organic and Fair Trade açaí, and the menu features vegan, halal, and kosher options.

    As the world’s first Certified Fair Trade and Organic Açaí company, and the largest exporter of Açaí from Brazil, SAMBAZON has led the way with its vertically integrated supply chain. Operating two advanced, eco-friendly processing facilities in Brazil, SAMBAZON upholds the highest standards, ensuring Açaí quality and traceability “from the palm of the tree to the palm of your hand.”

    “We’re thrilled to bring SAMBAZON to UConn,” said Dining Assistant Director of Retail Operations, Scott Hauver. “We’re always looking for fresh, innovative dining options that resonate with our students’ tastes and lifestyles. SAMBAZON brings not just delicious, nutritious açaí bowls to campus, but also a commitment to sustainability and global responsibility that aligns perfectly with UConn’s values. The excitement from students has been incredible, and we’re confident this will quickly become a campus favorite.”

    SAMBAZON Açaí Bowls is open Monday – Thursday between the hours of 9 a.m. – 7 p.m., Friday 9am – 6pm, Saturday from 9am – 5pm and Sunday from 10am-5pm. For more information about UConn Dining eateries, visit the https://dining.uconn.edu/storrs-restaurants/

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    SAMBAZON® Açaí Bowls

    SAMBAZON® Açaí Bowls is a quality quick-serve concept launched by SAMBAZON®, the pioneer and recognized global leader in Açaí. At the heart of every bowl and smoothie is SAMBAZON’s organic and Fair Trade Açaí, wild harvested and produced in SAMBAZON’s two advanced, eco-friendly processing facilities in Brazil, upholding the highest standards and ensuring Açaí quality and traceability “from the palm of the tree to the palm of your hand.”  Recognized in 2024 as one of the most, “Unforgettable Airport Meals Around the World” by Condé Nast Traveler, SAMBAZON® Açaí Bowls’ menu offers a variety of handcrafted Açaí bowls, superfood smoothies, hearty oatmeal bowls, traditional Brazilian cheese bites, and more. The Company has spent the past two decades building the most transparent and well-respected supply chain in the world and is now leveraging its best-in-class supply chain and executive team to create the next generation of healthy quick service locations. To learn more about SAMBAZON®, visit www.sambazon.com or follow @sambazon on Instagram.

    About University of Connecticut:

    The University of Connecticut is a national leader among public research universities, with more than 32,000 students seeking answers to critical questions in classrooms, labs, and the community. A culture of innovation drives this pursuit of knowledge throughout the University’s network of campuses. Connecticut’s commitment to higher education helps UConn attract students who thrive in the most competitive environments, as well as globally renowned faculty members. Our school pride is fueled by a history of success that has made us a standout in Division I athletics. UConn

    fosters a diverse and vibrant culture that meets the needs and seizes the opportunities of a dynamic global society.

    For more information and to stay connected, follow @uconndining on Instagram or visit  dining.uconn.edu

    Contact UConn Dining Services: Rebecca DesRoches, Publicity & Marketing Manager, rebecca.desroches@uconn.edu

    SAMBAZON® Media Contact: Fika Collective, Blythe@fikacollective.com

    Pink Out Day with Dining – Oct 18

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    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

    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.

    UConn Bound – What’s Open

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    Welcome Admitted Students & Families!! If you are looking to dine on campus during
    UConn Bound on April 6th or April 13th, please review the locations below that will be open.
    If you arrive to campus on the Friday prior, please review our quick links below.

    **Please note that the brunch prices on April 6th and 13th apply only to those days.**

    Dining Services Quick Links:  Menus | Map of Locations | Hours | Guest Dining Info

     

     

    Donate a Flex Pass at Give-A-Meal on Mar 27

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    Our Give-A-Meal event will take place at dinner at all eight dining halls on Wednesday, March 27th.

    Students with a residential meal plan can donate one flex pass when they swipe in for dinner. All proceeds will go towards the Students First Fund through the Dean of Students Office. The Students First Fund assists students during a time of need (i.e. books; clothing; food).

    If you don’t have a residential meal plan but want to help your fellow Huskies this semester, check out how you can support the Husky Harvest food pantry at https://bit.ly/46MFzwu

     

    Dining to Host 23rd Annual Culinary Competition

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    The Department of Dining Services will hold its annual Culinary Olympics on Tuesday, January 9, 2024. The event will take place at the Rome Commons Ballroom (Rome Building, South Campus) located on the University of Connecticut, Storrs Campus. This annual event shows off the skills of UConn Dining chefs in an individual recipe competition in the morning and then in a team-based “Chopped” style competition in the afternoon. The event is free and open to the public.

    The morning event, Recipe Contest judging, is scheduled to begin at approximately 10:00am on Tuesday. Recipes are prepared on-site by UConn Dining chefs for 12 portions and must fall into one of the following categories:  Appetizer, Entrée, or Dessert. Recipes will then be judged on the following criteria: Creativity of Dish/Cooking Techniques/Use of Ingredients/Taste and Texture.

    From 10:30am-1:30 pm the UConn Bakery will have displays of their creative work as well as demos on the art of decorating. Stop by and chat with our professional pastry chefs and bakers.

    The afternoon event, “Boiling Point,” is scheduled to begin at approximately 12:30pm. This is our version of the “Chopped” competition that will involve teams of three chefs representing the different dining facilities within the department. Each team will be presented with a mystery box of ingredients, and using miscellaneous items from our pantry, prepare three different tapas (small food or appetizer) on each plate. Teams will have 75 minutes to prepare their dishes for three judges. Teams will then be scored on the following criteria: Creativity of dish / Cooking Techniques / Use of Ingredients / Taste and Textures. Teams are not allowed to bring ingredients or use ingredients that are not supplied by the competition. The setup for Boiling Point allows guests to get up close to the teams to watch as they strategize, prep, and get creative with their mystery ingredients.

    An award presentation will immediately follow the Boiling Point competition.

    Location Address: Rome Building, 855 Bolton Road, Storrs, CT – easiest access to the event and parking is to enter campus via Bolton Rd

    Parking Info: Closest public parking to the event is South Garage park.uconn.edu/visitors/storrs | Campus Map of Parking & Event Location

    Pedestrian Path to the Event: After parking at the garage, proceed down Hillside to Bolton and enter into South campus near the Graduate Hotel

    Press/Event Contact: Robert Landolphi, Assistant Director Culinary Development-Robert.Landolphi@uconn.edu

    More details at: dining.uconn.edu/culinary-olympics

    Dairy Bar to Honor Former UConn Firehouse Dog

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    UConn Dairy Bar is celebrating the 125th Anniversary of the UConn Fire Department by temporarily renaming their Oreo ice cream to Freckles in honor of the beloved former firehouse mascot! From 1973-1983, Freckles, the Dalmatian, accompanied fire department personnel on routine calls and public education details. Her love and energy for the students, staff, faculty, and visitors who crossed her path brightened everyone’s day!

    UConn Fire Dept 125th gear can be purchased at collegethread.com/collections/uconn-firefighters

    Pop Up Food Pantry to be Held Nov 8th

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    Dining Services will be hosting a one day Husky Harvest pop-up food pantry on Wednesday, November 8th, in the Student Union ballroom (Rm 331) from 10am-1pm or until supplies run out.

    The pop up pantry is open to anyone with a UConn ID.

    A few details if you plan on coming to the pantry:

    • Have your UConn ID ready for the check-in table.
    • Bags will be available but in limited supply – please bring your own if you have some.
    • Lines may be long – thank you for your patience.

    For details on the Storrs campus pantry that is open weekly please visit huskyharvest.uconn.edu.