UConn dining services has been working to eliminate food waste and educate the student body on the importance of environmental sustainability in the food service sector for many years. Recently the University was acknowledged as one of the first few public universities to obtain a ‘green’ rating for all of its dining halls on campus.
The Green Restaurant Association (GRA), a nonprofit organization, granted certification to all eight of the UConn dining facilities as “Certified Green Restaurants,” for meeting a fixed standard for conserving energy and water, reducing food waste, and recycling waste, along with various other measures.
UConn’s efforts stand out from other Universities through their initiatives of eliminating the use of Styrofoam from facilities, operating an extensive recycling program, recycling grease to reuse as biodiesel fuel, and saving water and energy by using high-efficiency sprayers.
The Executive of Dining Services, Dennis Pierce, and his team are working to provide healthier choices for students, faculty, and staff while also promoting efforts to make campus more sustainable. The Dining Services mission statement holds true to the department’s practices: striving to provide students and guests with an exceptional, sustainable and diverse experience, one meal at a time.
To learn more about Dining Service’s efforts towards making campus green, visit their website: