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Dining Services Earns Gold in NACUFS Nutrition Awards for Special Diet Recipe
STORRS, Conn. — The University of Connecticut Department of Dining Services has been awarded Gold in the National Association of College & University Food Services (NACUFS) Nutrition Awards in the category of Special Diet Recipe of the Year.
The nationally recognized award celebrates innovative collegiate dining recipes that support students with dietary restrictions and lifestyle preferences while delivering exceptional flavor and nutrition. NACUFS honors institutions that create inclusive dining experiences and meet the evolving needs of today’s student population.
UConn Dining Services earned the distinction for its “Eggplant Stacker with Creamy Pesto Beans and Balsamic Gastrique,” a vegetarian and gluten-free dish that quickly became a student favorite after being introduced at McMahon Dining Hall.
The recipe features crispy, gluten-free breaded eggplant layered with bruschetta-style tomatoes, creamy pesto cannellini beans, Parmesan cheese, and a drizzle of balsamic gastrique. The dish was developed using ingredients commonly utilized throughout campus dining operations, allowing the culinary team to create a nutritious, flavorful, and cost-effective menu item while supporting students with dietary needs.
“We have always been very proud of our dietary program here at UConn,” said Robert Landolphi, Assistant Director of Culinary Development for UConn Dining Services. “As the number of students with food allergies and dietary restrictions continues to grow, our team remains committed to creating meals that are safe, inclusive, nutritious, and exciting for students to enjoy.”
The award-winning recipe reflects UConn Dining Services’ longstanding commitment to supporting students with food allergies, gluten intolerance, and plant-based dietary preferences. According to Dining Services, the number of students with documented dietary needs has grown dramatically over the past two decades, increasing from approximately 20 students in 2001 to more than 1,200 today — nearly 10% of the university’s meal plan population. Gluten intolerance and Celiac disease have become among the most common dietary concerns addressed by the department.
This latest honor continues a strong tradition of national recognition for UConn Dining Services through NACUFS competitions, including previous gold awards for vegan recipes, local foods recipes, and special diet initiatives.
Check out the Demo and/or printable recipe.
Dining Student Program Coordinator Receives UConn Student Employee of the Year Award
Congratulations to Dining Services Student Program Coordinator Maia Schwing for being named UConn’s Student Employee of the Year!
Maia’s journey with Dining Services shows just how much someone can grow through hard work and consistency. She started in Spring 2023 as a student worker at Gelfenbien, helping with cleaning tasks and light food prep while learning how everything worked behind the scenes. By the end of that semester, she had already stood out and was promoted to Supervisor for Fall 2023. Soon after, she stepped into an Assistant Student Manager role, assuming greater responsibility and supporting day-to-day operations.
In Spring 2024, Maia worked at both Buckley and Gelfenbien before becoming Student Manager for Fall 2024. While at Towers, she led a team of about 40 student employees and focused on improving training and fostering a positive, supportive work environment.
In Spring 2025, she was selected as a Student Program Coordinator (SPC), a role she has now held for nearly a year. In this position, Maia helps oversee student employment across Dining Services, supporting more than 1,000 student employees and working with student leaders to keep things running smoothly. She’s also helped show that these jobs are about more than just the basics—they’re a chance for students to build real skills and connections.
Maia is currently a senior studying mathematics and secondary mathematics education and will graduate at the end of this semester. She’ll be returning for a graduate year to pursue a master’s degree in curriculum and instruction while continuing in her SPC role. After UConn, she plans to stay in Connecticut and become a high school math teacher.
Connecticut Dining Hall Earns 2026 Greenest University Restaurant Award
Contact: Erin Turnbull
Green Restaurant Association
P: (617) 737-4425
E: media@dinegreen.com
UConn Earns 3 Prestigious 2026 Green Restaurant Awards
Mansfield, CT (April 22, 2026) – The University of Connecticut (UConn) has two Certified Green Restaurants® that have won 2026 Green Restaurant Awards™ from the Green Restaurant Association. Connecticut Hall has been named the 2026 Greenest University Restaurant, earning more GreenPoints™ than any other college or university dining location. In addition, Connecticut Hall has earned the 2026 Chemical & Pollution Reduction Award, and Putnam Dining has earned the 2026 Water Conservation Award. With all eight dining halls earning 4 Star Certified Green Restaurant® certification, UConn’s dining locations have achieved over 2,900 GreenPoints™ by implementing more than 780 environmental steps across the Green Restaurant Association’s rigorous certification standards.
The Green Restaurant Association is a national nonprofit organization that has helped restaurants and caterers become more environmentally sustainable since 1990 through its transparent, science-based certification standards. Restaurants and caterers earn GreenPoints™ across eight environmental categories: Energy, Water, Waste, Reusables & Disposables, Chemicals & Pollution, Food, Building & Furnishing, and Education & Transparency. Each location must meet a minimum number of GreenPoints™ to achieve certification, providing a transparent measure of environmental accomplishments and a pathway to continued progress. Each Earth Month, the Green Restaurant Association announces the Green Restaurant Awards™ to recognize restaurants and caterers making significant strides in improving their environmental impact.
UConn’s dining halls stand out for their comprehensive sustainability efforts. Connecticut Hall earned 412.85 GreenPoints™ in total, with 46.93 of those GreenPoints™ earned in the Water category, more than any other Certified Green Restaurant®. Connecticut Hall is saving 668,400 gallons of water every year, the equivalent of 61.3 backyard swimming pools. This dining hall reuses greywater for mechanical operations, has a boilerless steamer, and uses high-efficiency pre-rinse spray valves. 100% of the dining hall’s lights are LEDs, which use significantly less energy and last longer than other bulbs. Connecticut Hall also offers reusable dishware, keeping waste out of landfills.
Putnam Dining earned 62.05 GreenPoints™ in the Chemicals & Pollution category, more than any other Certified Green Restaurant®. This dining hall is located in a brownfield redevelopment building. Putnam Dining also uses green hand soaps and green cleaners.
“UConn’s Certified Green Restaurants® exemplify what it means to be a leader in sustainable foodservice,” said Michael Oshman, CEO and founder of the Green Restaurant Association. “Earning three awards in the Green Restaurant Awards™ reflects a deep and ongoing commitment to environmental excellence. Their work shows what is possible when sustainability is integrated into every aspect of operations.”
By combining water conservation, green chemicals, and other sustainability initiatives, UConn continues to set a high standard for environmentally responsible dining in Connecticut and across the United States.
About the Green Restaurant Association
The Green Restaurant Association is a national non-profit organization that provides the only official Certified Green Restaurants® mark in the country. Since 1990, the GRA has pioneered the Green Restaurant® movement and has been the leading voice in the industry, encouraging restaurants to listen to consumer demand and green their operations through transparent, science-based certification standards. With their turnkey certification system, the GRA has made it easy for thousands of restaurants to become more environmentally sustainable in a profitable manner. The GRA has been featured on CNN, NBC Nightly News, NPR, and in The New York Times, and The Washington Post. For more information, visit www.dinegreen.com.
