The University of Connecticut is known for many things – its early history, academic programs and extracurriculars like athletics and fine arts. One of those things is ice cream; owing to UConn’s agricultural origins, the Dairy Bar on-campus creamery has been scooping for over 65 years. One student group, UConn Plant Futures, wants to increase the amount of vegan and dairy-free menu selections on campus, including at the Dairy Bar.
UConn Plant Futures is a registered student organization that operates as a chapter of the national Plant Futures Initiative. A student-led network, their mission is to advocate for plant-based food systems, social justice and environmental sustainability, according to their webpage. Recently, the group started distributing an online petition with the goal of adding dairy-free options at the UConn Dairy Bar.
“By introducing non-dairy alternatives, the Dairy Bar can become more inclusive, ensuring that everyone in our diverse community can enjoy a delicious treat,” reads the petition’s description. “We urge the Dairy Bar to consider adding a variety of non-dairy ice cream flavors, making it a place where all Huskies can indulge and feel included.”
Currently, the Dairy Bar offers Italian ice as its dairy-free alternative. It’s a different type of sweet treat made from frozen fruit juice, with lemon, mango and watermelon flavors for sale. The majority of the Dairy Bar’s ice cream flavors are vegetarian, according to the UConn dining nutrition webpage, but still contain dairy. In the dining halls, only ice cream using lactose-free milk is available on request—but the group says these offerings aren’t enough.
“Introducing vegan alternatives aligns with growing sustainability efforts and can help promote the environmental and ethical benefits of plant-based diets,” said the organization in a response to the Daily Campus. “[We’ve] heard lots of stories of people who’ve wanted to go to the Dairy Bar and get ice cream, but couldn’t simply because of the lack of options.”
Although ice cream is traditionally made with dairy milk, there are popular ways to make a facsimile treat without it; Commercial ice cream distributors frequently have dairy-free options for sale that make use of almond, coconut and oat milks. Real dairy milk has a unique flavor and texture, the fats and proteins present; some non-dairy cuisiniers may find it difficult to replicate milk’s unique properties without using the real thing.
UConn Dining Services, who operate the cafeterias on-campus, have promoted a “plant-forward” initiative. They describe that vegetarian and vegan options are available at all residential dining halls, cafés, the Student Union food court and as part of their catering menu; they also furnish a list of vegetarian products and vendors. The Crossroads Café, located in the Wilbur Cross Building, is listed as offering 100% plant-based foods and they’ve partnered with local vegan brands in the past.
“We have always been very proud of our vegan program and have seen a steady increase in consumption of vegan dishes on campus,” reads the Dining Services webpage.
The difficulty in manufacturing a specialty dairy-free ice cream may be why UConn hasn’t offered it. All of the ice cream in the Dairy Bar is churned on campus, at the Kellogg Dairy Center. The creamery opened in 1910 and is integrated into UConn’s food technology and agricultural sciences programs.
“They mention that they do have sorbet, but if you’re going to the Dairy Bar, you’re going because you want some sort of ice cream, not sorbet,” UConn Plant Futures also said in a message.
Students are divided on the success of the vegan options on the UConn campus. UConn Plant Futures promotes their cause on social media and through student events, and says they would like to work with students and Dining Services to improve the menu. Some chapters of Plant Futures at schools such as Harvard University have produced favorable changes to student dining choices, encouraging more vegan and vegetarian options.
For more information about UConn Dining Services and their plant-forward initiative, visit dining.uconn.edu. The UConn Dairy Bar is located at 17 Manter Road on the main UConn campus in Storrs-Mansfield.