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UConn Goes Green

ining Services at the University of Connecticut in Storrs
Dis the first public university to have achieved its goal
of having all of its eight residential dining units Certified
Green Restaurants.
The dining program, owned and operated by the university,
provides in excess of 180,000 meals per week to the students
on the Storrs campus. The certification process is through the
Green Restaurant Association (GRA), a national nonprofit
organization helping restaurants and colleges and universi-
ties to become more environmentally sustainable. The Green
Restaurant Association provides the only official Certified
Green Restaurants mark in the country. and water usage, waste UConn promotes sustainability through
The Green Restaurant Association takes a robust approach inefficiencies, use of events like the “Tasty Waste” lunch, which
to evaluating restaurants’ sustainability practices. Some of disposable and reus- used edible food destined for the landfill.
the specific factors the association examines include energy able goods, efforts to
reduce chemical and pollution contamination, food sources
and building efficiency.
Heidelberg Names New Dining Partner A goal of three years was set to have all eight of UConn’s
residential dining units certified. It was accomplished within
two-and-one-half years. Some of the highlights of UConn’s
eidelberg University in Tiffin, Ohio, has entered into Green accomplishments are: No use of polystyrene foam (Sty-
Ha long-term contract with Parkhurst Dining to manage rofoam); a comprehensive recycling program; grease recycling
the university’s foodservice and catering operations. that resulted in biodiesel fuel; the use of high-efficiency pre-
“Embracing scratch-cooking methods and flexible meal rinse sprayers, which save water and energy; purchasing local;
plan options improves the quality of life for students on our the use of Energy Star equipment, which are 30 to 40 percent
campus,” said Robert H. Huntington, president of the university. more efficient than traditional models; and all locations are
“We look forward to Parkhurst’s culinary energy and passion trayless facilities and offer reusable utensils.
for food service when they begin on our campus June 1, 2017.”
Huntington added that Heidelberg’s students, faculty, staff
and guests will be pleased with more menu options, greater
accessibility to dining facilities, formats for feedback and
choices and an emphasis on sustainability and the environ-
ment in its food preparation.
“While food is the centerpiece, this partnership is about
building relationships, too,” he said.
Parkhurst chefs will prepare scratch-made foods for break-
fast, lunch, dinner and on-the-go, as well as provide catering
services for meetings and special events. Students will be
able to select from a creative mix of nutritionally balanced
entrées prepared with grilled vegetables, lean proteins and
health grains. They also will enjoy flavorful, multicultural
foods infused with authentic ingredients. Fresh vegan entrées
along with an extensive salad bar featuring soups made from
homemade stock, round out the selections.
“Parkhurst’s meal plans cater to all students,” said Suzie
Lachut, Parkhurst director of partnership development. “Stu-
dents can come and go as they please and eat as much or as
little as they like throughout the day within service hours.”
“With everything from comfort foods, culturally diverse
selections and on-the-go, students will experience a variety
of healthier, innovative and progressive dining and catering
options that provide excellent food service to the Heidelberg
University campus community,” said Bill Albright, Parkhurst
vice president of higher education dining.
Additionally, Parkhurst has committed a significant con-
tribution to upgrade and renovate the university’s dining hall
and eateries. “Parkhurst is eager to breathe new life into dining
and catering at Heidelberg, and we look forward to collaborat-
ing with them,” said Huntington. “We welcome them to the
Heidelberg family as we harvest a better eating plan together.”

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