Living on campus for the summer? Summer dining hall meal plan options for students living in traditional residential housing (dorms/suites) are:
- 5-day – Mon-Fri (breakfast, lunch, & dinner) -$135/wk
- 7-day (breakfast, lunch, & dinner) – $189/wk
When you apply for summer housing you will be able to pick one of these plans on the application.
UConn staff and visitors are welcome to pay for a meal in the dining halls with credit/debit (guest prices below). Dining halls are cashless.
Commuters and students living in apartments (on- or off-campus) have the option to purchase the 5-day or 7-day summer plan or a community meal plan by calling our office at 860-486-3128.
Meal plans run from May 8th thru August 25th.
DINING HALL SCHEDULE:
May 8-May 28: Putnam
May 29th - Closed
May 30-July 1: McMahon
July 2-Aug 12: Putnam
July 4th - Closed
Aug 13-Aug 25: South
SUMMER MEAL TIMES:
Breakfast: 7-9:30am 4-7:15pmLunch: 11:30am-2:15pm Dinner:
GUEST MEAL PRICES:
Breakfast $8.80 ($6.15 children under 12)
Lunch $13.85 ($9.95 children under 12)
Dinner $17.35 ($12.25 children under 12)
Sales tax is 7.35%
By Kimberly Phillips
All of UConn might have their eye on Paige Bueckers this season, but the campus community is in her heart, as she and partner Chegg Inc. announce their support for the Husky Harvest food pantry that has served hundreds of Storrs students and staff since opening this spring.
“One thing we’ve learned in the last six months is that food insecurity doesn’t have boundaries,” says Michael White, executive director of UConn Dining Services. “We have students who are in crisis and are here for the short term. We have families that need formula and diapers and are here for the long term. Any partnership is invaluable to us because we need resources.”
The assistance from Bueckers and Chegg, announced today during a press conference at the pantry in the Charter Oak Apartments Community Center, will allow Husky Harvest to supplement the items it already gets from Connecticut Foodshare, which has been providing food since its inception, White says.
In the last six months, Husky Harvest Storrs has added Midwest Food Bank New England in Manchester, Big Y in Tolland, and Price Chopper in Storrs as benefactors that with Connecticut Foodshare provide most of the food and toiletries on the shelves, in the freezers, and inside refrigerators at the pantry.
“Resources that come through the UConn Foundation’s Food Insecurity Fund or direct partnership for product are essential,” White says. “For Paige to step up and make this a priority is something I commend her for. She’s an incredibly busy student-athlete with a rigorous schedule. For her to pay attention to this issue and do so here at UConn is truly amazing.”
In February 2022, Bueckers became Chegg’s first student-athlete brand ambassador, working to bring awareness to the problem of food insecurity among college students after a Chegg.org report showed 32% of college students are reporting food insecurity since the pandemic.
At UConn, a 2019 survey determined 35% of the Storrs student body was going hungry just prior to the start of the pandemic, with the rate even higher at the branch campuses. That’s one reason UConn leaders sought to establish Husky Harvests at Avery Point, Hartford, Stamford, and Waterbury, along with
the one in Storrs.
“I am so proud that we are partners with the University and helped to get this pantry up and running,” says Connecticut Foodshare President and CEO Jason Jakubowski ’99 (CLAS), ’01 MPA. “Hunger on college campuses is an issue in Connecticut and throughout the country. I am very proud that my alma mater has made the commitment to address this issue.”
In December 2022, a pop-up food pantry at UConn’s Student Union provided $10,000 worth of food for more than 500 students thanks largely to a donation from the Undergraduate Student Government.
Chegg, in March 2022, gave out 6,000 meals with partner Goodr during a free pop-up pantry in Minneapolis, Minnesota, during the NCAA Final Four tournament.
“We are honored to partner with Paige to help reduce food insecurity for students. Caring for the needs of students – inside and outside the classroom – is at the core of Chegg’s mission. Through our research, advocacy, and funding of local organizations, we remain committed to combatting food insecurity among college students,” Chegg CEO and President Dan Rosensweig says. “We applaud Paige’s efforts to impact her campus community and raise awareness of the need among college students. We are proud to partner with her on this important issue and wholeheartedly embrace and support her efforts highlighting the work of the Husky Harvest.”
Filling the gaps while filling a need
White says the top items students are looking for at Husky Harvest Storrs include microwaveable macaroni and cheese or rice dishes, cereal, frozen entrees, beef stew, peanut butter, snack bars, yogurt, pasta, marinara sauce, bread and rolls, sports drinks, and cooking oils.
Recently though, he says suppliers were able to offer for free only things like COVID rapid tests, cocktail sauce, and hand sanitizer – a big difference between what’s available and what’s most needed. Also, what’s becoming a necessity is baby food and diapers, items that are rarely, if ever, found available for donation.
This means White and his staff, who he credits with doing much of the work to run the pantry, have sourced food like baked goods and produce from places like Big Y and Price Chopper. Other things that are challenging to find include toiletries like shampoo and household items like laundry detergent.
The Chegg donation will allow Husky Harvest Storrs to fill in the gaps, because what it’s doing is important. In March when the pantry opened after spring break, 195 households were served with 551 people in those homes. In April, 307 households and 340 people were helped. The pantry was open two days a week during these months.
The number dropped after the spring semester ended and its hours shifted to one day a week, with 60 households and 147 people served in May. Over the summer, June saw 40 households and 166 people helped and July had 34 households and 138 people served.
“When we first opened, we didn’t know if we’d need to be open in the summer, but we fed 138 people in July and that tells me we need to be,” White says. “We’ll continue to be open next summer with one day a week.”
But before then, in fall 2023 and spring 2024, Husky Harvest Storrs is open Mondays and Thursdays from 11 a.m. to 4 p.m. in the Charter Oak Apartments Community Center, 916 Tower Court Road. Anyone in need and with a UConn ID can visit.
There also may be a pop-up pantry this academic year in the Student Union much like the one last December, White says, but the main point of distribution will be at Charter Oak in the space that once served as a convenience store.
And, for now, only monetary donations are being accepted for Husky Harvest Storrs. Taking food donations from community members isn’t possible, White says, because doing so requires items to be tracked for recalls and other inventory work to be done – work that Dining Services isn’t set up to do.
“There will be a point when we look to the community for additional support. Until we get there, we’re asking people to be patient and if they’re inclined to help to do so through the UConn Foundation,” White says.
Contributions to the UConn Storrs Campus Food Insecurity Fund at the UConn Foundation can be made online. Visit UConn’s Husky Harvest website for details on how to make site-specific donations to pantries at the regional campuses.
|Sunday, September 3||Monday, September 4|
|Union Street Market||11:30am-9pm||11:30am-9pm|
|Mango||Noon-7pm (smoothies only)||Noon-7pm (smoothies only)|
Labor Day Weekend
Saturday, September 2nd & Sunday, September 3rd
Normal hours of operation.
Monday, September 4th
Breakfast: 7am-10:30am (South Dining Hall open)
Brunch: 10:30am-2:15pm (All Dining Halls Open)
Dinner: 4pm-7:15pm (All Dining Halls Open)
*Late Night: McMahon & Northwest will be open until 10pm
Dining hall hours during holidays/breaks can be viewed in advance at dining.uconn.edu/hours
Husky Harvest Food Pantry on the Storrs campus will be closed on Monday. The pantry will reopen on Thursday, Sept 7th from 11am-4pm.
We’re excited to welcome new and returning Huskies to campus for the fall semester! During move-in, our retail locations and dining halls will have modified hours. All locations will be open beginning August 28th. Review current and upcoming hours at dining.uconn.edu/hours or check out move-in details below.
Here are a few reminders for the fall semester:
- GUESTS IN THE DINING HALLS: Guests are welcome in the dining halls. Students can admit guests with flex passes, points, and Husky Bucks. Don’t forget your OneCard! Guests can also pay for a meal with credit/debit.
- CHANGE MEAL PLAN: Students have until Friday, September 15, 2023, to upgrade or downgrade their residential meal plan.
- DINING HALLS WILL BE BUSY: During the first couple weeks of classes the dining halls can be quite busy and there may be long lines as new students tend to travel together in groups to activities and meals around the same time. We appreciate your patience as our staff works hard to serve thousands of meals every day.
- DOWNLOAD THE myUConn APP: Get easy access to our daily menus, hours, notifications, & more via the myUConn app.
- FLEX PASSES & POINTS: Learn more about using your flex passes and points.
- STAY INFORMED – follow us on Instagram @uconndining or Facebook at @uconndiningservices
- Need help finding our locations?: Click here for a dining locations map
Husky Harvest food pantry on the Storrs campus will begin fall semester hours on August 28th.
The pantry will be open:
Husky Harvest will be closed for the following holidays:
Closed Monday 9/4 Labor Day, open Thursday 9/7 that week.
Closed Thursday 11/23 Thanksgiving.
The pantry is available to anyone with a UConn ID and is located in the Charter Oak Apartments Community Center. Parking spots are available nearby for pantry guests.
At this time the Storrs pantry is not accepting food donations. Financial donations can be made through the UConn Foundation’s Food Insecurity Fund. Those who wish to volunteer can sign up via UConntact.
FACULTY/STAFF: If you would like to print a Fall 2023 flyer for your office/department click here.
New this semester!
Friday, September 15th, 2023 will be the last day to downgrade or upgrade your Fall 2023 meal plan.
After this date, changes cannot be accommodated. Upgrades will no longer be accepted at any point during the semester.
Please use our online form to make changes.
Retail Locations Closed July 3-9
Union Street Market, C-Store, Market Cafe, Beanery Cafe, & Food Truck. Food Truck will also be closed on June 30th.
Closed on July 4th
- Putnam Dining Hall
- Dairy Bar
- Mort’s Cafe – Avery Point
Husky Harvest Food Pantry – Storrs
Closed on July 3rd. Open July 5th, 11am-4pm.
Farm Fresh Market – closed July 6
Union Street Market will be closed from July 17th-August 18th. During this time One Plate, Two Plates will be open; Monday through Friday from 10:30am-2:30pm
Save the date! Farm Fresh Market is back on Thursday, June 1st! Stop by the Benton Museum patio on Thursdays from 11:30am-1:30pm this summer for fresh picked produce from UConn Spring Valley Student Farm, fresh baked goods from UConn Bakery, and the Dairy Bar truck! Some other great things to check out while you’re at the market:
- Beanery Cafe at the Benton will be open
- Benton Museum will be open 5/30-7/30
- UConn Dining Food Truck on Fairfield Way
Only debit/credit accepted.
Follow UConn Dining on social for Farm Fresh Market updates. If there is inclement weather, the market may take place on the lower floor of the Student Union near the food court. Market details may change when fall semester begins.
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.