Greetings from Dennis Pierce, Director of Dining Services
Welcome to the Spring 2013 Semester
"There is no love sincerer than the love of food."
George Bernard Shaw
Isn’t it interesting that we take food for granted? All around us are endless temptations. Slow food, fast food, organic food, comfort food, a true cornucopia of culinary options. As a child our parents provided endless meals and snacks catering to our likes and dislikes. It seems that there was an endless supply of food and the only time there was a noticeable shortage was when we were warned of an upcoming storm and everyone ran to the store to stock up on milk and bread only to find empty shelves.
Weather conditions, high cost of fuel and other factors have driven the price of food significantly in the past few years and futurists are predicting that brighter times are not on the horizon. So if we realize that resources are limited, what are we, members of the UConn community going to do about it? What is our role? Environmental stewardship is the responsibility for environmental quality shared by all those whose actions affect the environment. Every day, more than three hundred million Americans make countless choices that can impact our environment. By being an active environmental steward, we can reduce those impacts and make a difference in the kind of world we live in today to pass on to future generations.
This year Dining Services is taking an active role in our own stewardship program. We have partnered with the Green Restaurant Association and will be working together to achieve Green Certification for Buckley Dining. It is our goal to use the Buckley process as a prototype and then move to certify the remainder of our dining facilities. Certification includes a review of water and utilities usage, chemical usage, sourcing of ingredients and other sustainable factors. This initiative is part of Dining Service’s master plan to support the Division of Student Affairs’ and the University’s challenge to become better environmental stewards.
Last spring we began a Fresh Farm Market, bringing local produce and the produce grown from our student farm to the UConn Community. This spring we have changed our menu format and are working to align Buckley’s menu with that of Whitney, our homestead for our local foods program, "Local Routes". In addition to these efforts we have created a new "raw" line of menu options. This semester we are rolling out new options like chocolate pudding that has no dairy and is a mixture of coco and avocado and sushi made with ground cauliflower instead of rice. Lastly, this fall we provided water bottles to the first year students to encourage a reusable container for all beverages on campus. This initiative will be an annual event. In all of our initiatives we rely on your consumer support. Please join us this year and be conscious of the impact that you have on the environment. Help us in being part of the solution.
Lastly, to keep in touch with Dining and the services we offer, please utilize this guidebook, our UCuisine. If one is not available, because we will be printing fewer copies as usual, you can find all of our information on our website www.dining.uconn.edu.
Please let us know how we can meet your needs. Your dining experience has to be a memorable one or we have failed to meet your expectations. Enjoy the semester, practice sustainability and make a conscious effort to make the most out of life.
Eat well, enjoy life and pursue your dreams,
C. Dennis Pierce
Director of Dining Services
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