UConn Makes Top 5 Greenest Colleges for 2017
UConn Among First Universities to Gain “Green” Rating at All Dining Units
Environmental Leadership Awards
The Environmental Leadership Awards (ELAs) presented by UConn’s Office of Environmental Policy, were created as a way to honor those individuals that have truly excelled in their efforts to contribute to environmental awareness and promote progress in our ‘green’ efforts. These individuals have worked with other groups to make real, immediate improvements in the sustainability of our campus and beyond.
A winner is selected for each of the major categories: Undergraduate Student, Graduate Student, University Faculty/Administrator, and Staff. There are also ELA awards given to UConn-Affiliated Groups (e.g., Clubs, Organizations, Centers or Institutes), Alumni, and Special Recognition/External groups and individuals who have made significant contributions in executing major projects and initiatives for the University of Connecticut.
Presenting the awards was Dr. Gene Likens, UConn’s Special Advisor to the President on Environmental Affairs and Distinguished Professor in the Department of Ecology and Evolutionary Biology. Dr. Likens, a world renowned scientist, discovered acid rain.
Congratulations to all the winners!
Dining Services Wins the Staff Group Award
Dining Services staff: Rob Landolphi, Mike White, Tracey Roy and presenter Dr. Gene Likens
Dining Services’ Spring Valley Student Farm Wins the Student Group Award
Julia Cartabiano, Manager of Spring Valley Student Farm, Wins the Staff Award
UConn in Sierra Club ‘Cool Schools’ Top 10 Again
For the fifth time in as many years, the University of Connecticut is among the top 10 schools in the Sierra Club’s “Cool Schools” ranking. UConn placed ninth on the list this year, and was one of only a few Carnegie Level One Research Institutions still in the top 10. A change in survey methodology knocked previously high-ranking schools lower down the list, and put smaller liberal arts colleges and schools with specialized environmental programs into the top spots.
Dennis Pierce Awarded Minah Distinguished Service Award
NACUFS has named Dennis Pierce from the University of Connecticut as the recipient of the 2016 Theodore W. Minah Distinguished Service Award, the association’s highest individual honor.
Originally established in 1967 as the Distinguished Service Award, the award was renamed in 1973 to honor the first recipient, Theodore W. Minah. The award is presented annually in recognition of exemplary and enduring contributions to the foodservice industry and to the association. The NACUFS board of directors and council of past presidents select the recipient from among nominations submitted by the NACUFS membership.
“This year’s recipient is a person who has demonstrated his passion for the industry, NACUFS, institution, family, and community,” said Leonard Hodgson, a past president of NACUFS. “At every step in his organization, he is providing programs for the staff to be the best at their job.” It was also said that Dennis lives the philosophy of It matters not what I achieve, but what I aspire for others.
Pierce’s 42 years of professional achievements include establishing a highly-respected sustainability program, implementing a trayless dining environment, earning a Gold LEED certification after renovating an existing dining facility, contributing a monthly column for The Ground Up, receiving two Connecticut Journalism awards, making award-winning recipes, and co-managing a weekly sustainable organic Storrs Farmers Market.
Dennis Pierce has given many years of service to NACUFS. He served as the national publications officer, board member, board president, national conference co-chair, northeast regional conference co-chair, and national conference education co-chair. Pierce says of his award, “I am honored to be recognized by my peers by being awarded the most prestigious award that NACUFS bestows. I am one who believes that although it is the individual who receives the award, it is shared with those individuals who saw potential in me, provided opportunities for growth, and encouraged my career and participation in an outstanding association, NACUFS.”
Pierce received the award on Wednesday, July 14 at the NACUFS 2016 National Conference in Anaheim, California.
Gold Medal Best Vegan Recipe
Vegan Crab Cakes
UConn will be recognized during the Loyal E. Horton Dining Awards Luncheon, taking place on Saturday July 16 at 1pm in Anaheim, CA. The Loyal E. Horton Dining Awards is the ultimate professional tribute in college and university culinary arts. The award, named after a NACUFS founder, past president, and highly regarded innovator, celebrates exemplary menus, presentations, special event planning, and new dining concepts. NACUFS celebrates the innovative ideas and successful implementation of these programs.
Find this recipe and others at dining.uconn.edu/recipes
Dining Services 2016 Culinary Olympics Winners
Thank you to everyone who participated in our 2016 culinary contests.
Recipe Contest
Appetizers
1st Place
“Hair of the dog, gruff nod to breakfast at noon”
Kristina Breuninger
2nd Place
Lamb and Red Lentil Soup
Alexis Saucier
3rd Place
Captain of the Sea
Donna Johnston
Entrée’s
1st Place
Shrimp with Squid and Carrot Pastas with Brown Butter Sage Sauce
Alexis Saucier
2nd place
Pesto Encrusted Sword Fish Filet with Tomato Beurre Blanc
Mathew Nichols
3rd Place
Coq au Vin
Charlie String
Desserts
1st Place
Death by Poe-Chocolate
Hector Vega
2nd Place
“Gluten Free Honey Lavender Croquembouche”
Kristina Breuninger
3rd Place
Gluten Free Almond Cake with Salted Caramel Earl Grey Ice Cream
Alexis Saucier
Boiling Point Competition
Mystery Basket: Alligator, Sunchokes, Anchovies, Buddha’s Hand, Apple Pie.
Additional Twists: Chocolate Syrup, Coriander Pesto, Mango Pesto
1st Place
Team 6 Union Street Market
Richard Granja, Omayra Quiles, Peter Diani
Potato Sunchoke Cake w/white balsamic Anchovie
Bruchia
Gator & French Toast w/Mango Chutney Maple Drizzle
Apple Chutney wontons w/Maple Whipped Cream
2nd Place
Team 4 Central Production Kitchen
Sean FitzGerald, Melissa Grindal, Heidi Howlett
Budda Canapee w/Roasted Harvest Pie
Plated w/ a Cognac Gastrique
Gator Tika Kabob w/a cucumber fresh salad
Summer time sunchoke and anchovies, fresh citrus zest
3rd Place
Team 11Gelfenbien
Lucinda Simms, Donna Johnston, Scott Chapman
Alligator Spring Roll w/Apricot Gaina Glaze
Apple Pie & Anchovies Wonton
Budda’s Citrus Parfait w/Chocolate & Apple Pie Crumble
http://dining.uconn.edu/wp-content/uploads/sites/125/2016/01/2016culinaryolympicwinners.docx
MyUConn App
New and Improved MyUConn Mobile App
UITS has launched a revamped version of myUConn, the university’s mobile app and a connection to campus and course information.
The new myUConn app, powered by Kurogo, focuses on enhancing the mobile experience:
- It works on any size Android and iOS device. You can download the app from the Apple App Store or Google Play Store.
- For other types of phones and tablets, you can access the same functionality on the mobile site: https://my.uconn.edu/
- Current myUConn HD iPad/Andriod tablet users are encouraged to remove their existing app and download this release of myUConn.
This version of the myUConn app also includes a new maintenance module, which integrates with Facilities Operations’ IT systems. With this new module, you can notify Facilities Operations of maintenance and repair items in dorms and around campus. With intelligent location services included in the module, you can pinpoint the problem, even if you are unsure of the exact site.
More modules as well as improved features are coming. You can learn more at http://mobile.uconn.edu
For more information, contact: Mobile Team at mobiledev@uconn.edu
UConn Dairy Bar Wins Best of Connecticut Award
The UConn Dairy Bar has won Connecticut Magazine’s the “Best of Connecticut 2015” award for best ice cream parlor. See link for details.
New Food Trucks on Campus
The brand new Food For Thought food truck will be serving tasty tacos on campus this semester. For locations and hours please go to their website.
The brand new Ice Cream Truck will be serving UConn Dairy Bar ice cream on campus this semester. For locations and hours please go to their website.