2. University of Connecticut, Storrs, CT
Students Living on Campus: 17,500
Dining Head: C. Dennis Pierce, executive director of dining services
Total Enrollment: 30,474
Number of Meal Plans Sold: 22,652
Annual Dining Program Revenue: $67.3 million
Cost Range of Residential Meal Plans: $2,538 - $2,804/semester
No. of Residential Dining Halls/Commons: 8
No. of Retail Outlets: 20
Phone: (860) 486-3128
Dining venues on the UConn campus include the LEED Gold certified McMahon Dining Center, which highlights UConn Dining’s commitment to sustainability with such practices as waste dehydrators, local purchasing and trayless dining.
A dedicated kosher kitchen is part of the concept mix at the Gelfenbien Commons dining facility, where certified kosher selections (and halal on weekdays) are available at no additional cost.
Earlier this year, the school was recognized by gluten-free products maker Udi as Best Gluten Free Campus, a distinction it had also won earlier from Boston Children’s Hospital. Its meatless offerings have been recognized by PETA2 and include the Local Routes station at the Whitney Dining Unit, which features seasonal food items from local producers, including UConn’s own honey, eggs, ice cream and produce. The program also recently added One Plate, Two Plates: Fast Food Served Healthy & Fresh, a retail location offering vegetarian, vegan and gluten free selections, most made with local/organic foods.
Another recent addition to the retail mix is Le Petite Marche, which menus French style crêpes, baguettes, flavored yogurts and pastries. Other retail venues of note are sit-down restaurant Chuck & Augies, the seven-concept Union Street Market in the student union and the UConn Dairy Bar, featuring ice cream made from milk from the school’s own cows.