Campus Food Pantry to Open Monday, March 20th

Contact: Kimberly Phillips,

STORRS, Conn. – Propelled by the success of food pantries at each of the regional campuses, Husky Harvest at UConn’s main campus in Storrs will open Monday for thousands of students without a meal plan and without a full cupboard.

While the pantry will be available to anyone with a UConn ID, it is geared to those living off-campus who are not required to have a meal plan and therefore may not have regular access to nutritious food, Michael White, executive director of Dining Services, says. That includes 2,000 undergraduate students who live in places like the Carriage House Town Homes and Celeron Square apartments.

White says the first step to establishing the pantry was finding a location that was central to campus, had patron parking, and offered some level of discreetness. Almost fortuitously, the 600-square-foot former convenience store in the Charter Oak Apartments Community Center popped onto the radar.

With a bus stop not far from the front door and located just off Discovery Drive, the space also was ideal because students who live in the Charter Oak Apartments aren’t required to have meal plans and might very well be among those who would benefit the most.

“We wanted a location that would service not only the undergraduate population, but the graduate students, faculty, staff, essentially anyone with a UConn ID,” White says. “That had a lot to do with how we talked about locations.”

A grand opening of the Storrs location for invited guests and the media will be held at 10 a.m. Monday, March 20, at the pantry in the Charter Oak Apartments Community Center, 916 Tower Court Road, Storrs. Regular hours will be Mondays and Thursdays from 11 a.m. to 4 p.m.

Husky Harvest at Storrs will operate in much the same way as the Husky Harvest pantries at the regional campuses that have opened over the last several months. A partnership with Connecticut Foodshare is enabling the venture and providing grocery staples with regular deliveries.

White says he’s borrowing ideas from experiences at the regional campuses, including Avery Point, where staff has made available simple recipes that account for ingredients typically found on the shelves, like stewed tomatoes and beans. In Stamford, Husky Harvest offers personal care items, including shampoo and deodorant, another offering White hopes to have with funding from the Undergraduate Student Government.

“I don’t want to get into the scenario – and I know it happens in life – that someone has to decide between putting food on their plate and taking a shower,” White says. “That’s a very challenging decision for anybody to make. Just being able to take a shower sometimes can really reset your wellbeing.”

Eventually, he says he expects to take donations from the public but plans to operate this semester solely with Connecticut Foodshare support. In time, though, he can see departmental food drives, a kitchen equipment and gadget collection, and leftovers from the cafes all earmarked for pantry patrons.

“This is no longer a topic that people are afraid of,” White says. “We know that the UConn community will go above and beyond.”

Contributions to the UConn Storrs Campus Food Insecurity Fund at the UConn Foundation can be made online. Visit the pantry’s website for more details.

Questions about Husky Harvest can be directed to Kimberly Phillips,

Dining During Spring Break

As Spring Break approaches please be aware that Dining Hall hours will be different on Friday, March 10th and Sunday, March 19th. All meal plans shut down for break after dinner on March 10th and resume on the 19th. Full details at link below.

Saturday, March 11th – Saturday, March 18th. If you currently have an Ultimate, Value or Custom Meal Plan, and you choose to remain on campus during Spring Break, you may sign up in advance, utilizing our form below, for meals included in your meal plan. Please note that meal plan points and flex passes will not be valid during this period. These meals are limited to one breakfast, one lunch and one dinner per day. Northwest will be the only residential dining facility open during Spring Break. Hours of operation will be: Breakfast 7:00am – 9:30am; Lunch 11:00am – 2:15pm; Dinner 4:00pm – 7:15pm.

New Cafe Opens in Science 1 Building

Located in the new state-of-the-art Science 1 building, nanoByte café offers freshly brewed coffee, specialty coffee drinks, Boba milk tea, homemade pastries, daily soup/mac and cheese, and hot artisan sandwiches. Grab and go items like fresh salads, wraps, and a variety of snacks are also available. Stop by this semester and try some of their delicious offerings.




Dining Services Spring Updates

If you are new to campus or need a refresher on Dining FAQ visit

Hours – find dining hall & retail hours at or via the myUConn app.

Hours During Holidays & Breaks – visit for a spring semester document of hours during holidays & breaks.

Masking: Masking in the dining halls is highly recommended but not required.

Change Spring Semester Meal Plan: You have until Friday, February 3rd, 2023, to downgrade your spring semester meal plan; upgrade at any time

Up & Atom Cafe has permanently closed and nanoByte Cafe, located on the first floor of Science 1, will be opening on Tuesday, Jan 17th.

Stop by nanoByte Café this semester for some of their unique offerings such as bubble tea and small dessert “bytes” – hours will be M-F 7:30am-3:30pm.

Flex Passes and Points – not sure how or where to use them? Visit

Go Green in Spring with the Green Piece to-go container at the USM

Follow Dining on social at @uconndining to stay up to date for hours, specials, give-aways, pop-ups and more!

Stay tuned…Senior Slice is returning!

Meal plan options are available for faculty/staff, and students in on/off campus apartments

22nd Annual Culinary Olympics Winners

Dining Services hosted the 22nd Annual Culinary Olympics on Tuesday, January 10th at Putnam Dining Hall. 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 called "Boiling Point" in the afternoon. The event was free and open to the public. Twenty-one chefs participated in Boiling Point and 11 chefs participated in the recipe contest. Each event had a panel of judges from the food industry. 

Check out all the details, photos, recipes, and winners at

North Dining Hall takes home first place at the 22nd Annual Culinary Olympics Boiling Point Competition

North Dining Hall takes home first place at the 22nd Annual Culinary Olympics Boiling Point Competition

22nd Annual Culinary Olympics to take place January 10th


The Department of Dining Services will hold its annual Culinary Olympics on Tuesday, January 10, 2023. The event will take place at the Putnam Refectory 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.

The afternoon event, “Boiling Point,” is scheduled to begin at approximately 12:00pm. 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 competition. The set up 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.

Location address: Putnam Refectory – Dining Hall-2358 Alumni Dr, Storrs, CT 06269

Parking: Parking is free and available to the public for the duration of the event in nearby D lot. Handicap parking is available right outside of the dining hall. Printable Map | Full UConn Map

Event Contact: Robert Landolphi, Assistant Director Culinary


10:00am-12:00pm: Recipe Contest Judging
UConn Bakery Demos and Displays – stop by and sample some new bakery items for the upcoming semester
“Boiling Point” Competition
There will be an award presentation immediately following Boiling Point.

Recipe Contest Judges:

Judge: Chef Will Deason – Willimantic Brewing Company / Main Street Café, Willimantic, CT.

Judge: Chef Carl Stafford – Adjunct Professor of Hospitality Management, Manchester Community College

Judge: Ruth Hartunian-Alumbaugh – “Ravings and Cravings” 1400AM WILI / 95.3 FM

Boiling Point Judges:

Judge: Chef Christopher Prosperi – Chef-Owner, Metro Bis Restaurant.

Judge: Rand Richards Cooper – Independent novelist, longtime food and travel writer, and food critic.

Judge: Marc Hussey – Education Consultant Culinary & Hospitality, Connecticut Technical Education and Career System.

Judge: Alex Dino – Author and Corporate Executive Chef, Nestle Professional, Chef Alex on Linkedin

Follow #UConnDining on Social

Facebook: @UConnDiningServices
Instagram: @UConnDining
Twitter: @UConnDining

Winter Break Meal Plan Options

Fall residential meal plans end with dinner on Sunday, December 18th and winter break meal plans begin Monday, December 19th.

Meal plans are required for those that are assigned to a dorm or suite during winter break. If you are applying for housing during winter break you will need to select a 5- or 7-day meal on the housing form. Students assigned to an on-campus apartment as their winter break housing are not required to have a meal plan but can call Dining Services at 860-486-3128 to voluntarily purchase a plan. Click here to enlarge/download/print flyer.

McMahon Hours of Operation from Dec 19-Jan 14th

Breakfast: 7:00am-9:30
Lunch: 11:00-2:15
Dinner: 4:00-7:15

All Dining Services locations will  closed on December 25th, 2022 and January 1st, 2023. 

QUESTIONS? Call our office at 860-486-3128.