Aug. 29—As the fall semester begins, dining services at UConn Storrs will roll out thousands of sustainably prepared meals to members of the UConn community.
UCuisine, the guide to dining and cuisine at UConn, relayed the Department of Dining Services’ mission statement: aiming “to nourish the university community by providing quality, diverse and nutritious foods with consideration for our environment.”
No small feat, considering the one hundred and eighty thousand meals prepared and served every week by staff.
Dennis Pierce, the director of Dining Services at UConn, says dining services this year is “big on sustainability” in response to increasingly rigorous state guidelines regarding the sustainability of buildings, appliances, and design, the quality of the dining facilities is kept in check and is frequently inspected.