UConn Dining Services’ “Give-A-Meal” Gives Back to the Community

Nov. 10—During the University of Connecticut Dining Services’ 24th Annual “Give-A-Meal,” on Oct. 19, students at all eight dining units were encouraged to swipe their meal card one or two extra times. For each swipe, Dining Services donated $2.50 toward relief efforts in the surrounding community, according to a university press release.

During the event 4,428 meals were swiped, which raised a total of $11,070. Proceeds were donated to the local Covenant Soup Kitchen, the No Freeze Project and the UConn Community Outreach Alternative Winter Break program.

“[The causes that receive the donations from Give-A-Meal] rely so much on this and they always express their gratitude,” Dennis Pierce, dining services director, said in the press release.

The Covenant Soup Kitchen, which helps feed the needy, received 40% of the raised funds; the No Freeze project, which offers shelter to the homeless, received 30% of the funds; and the remaining 30% of the funds was donated to UConn’s Community Outreach organization, which helps fund transportation costs for students attending a winter alternative break community outreach trip.

More From FoodService Director

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources