UConn’s Buckley dining hall receives green certification

The unit was honored by the Green Restaurant Association for its environmental efforts.

STORRS, Conn.—One of the eight residential dining units at the University of Connecticut, in Storrs, Buckley Dining, has been awarded a Three Star Certified Green Restaurant from the Green Restaurant Association (GRA).

Part of the Dining Service’s Master Plan to support UConn’s Division of Student Affairs and the university’s challenge to become better environmental stewards, the certification means that the unit needs to have a full-scale recycling program, be free of Polystyrene foam and fulfill yearly education requirements.

“Every day, more than three hundred million Americans make countless choices that can impact our environment,” Dennis Pierce, executive director of dining services, said in the university’s press release. “By being an 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. It is our goal to use the Buckley process as a prototype and then move to certify the remainder of our facilities.”

A nonprofit organization providing certification for environmentally responsible foodservice outlets since 1990, the GRA rates existing restaurants and foodservice operations with points in seven environmental categories, including water efficiency, waste reduction, sustainable furnishings and building materials, and chemical and pollution reduction.

More From FoodService Director

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Managing Your Business
student shame
Let students charge meals

“We allow students to charge meals at all levels; even in high school, they can charge a certain number of meals. [After that is met,] they are given an alternate meal,” says Sharon Glosson, executive director of school nutrition services for North East Independent School District. Elementary students can charge up to $15 of meals; middle schoolers can charge $10; and high schoolers can charge $5. “Ultimately, [food services is] carrying out the policy; but we’re not necessarily the creators of the policy, [nor do we] have the final say ... because that budget...

FSD Resources