Food on Campus
Brown's Dining Services works year-round with more than 30 local farms and farmers to provide sustainable food in Residential Dining, Retail, and Catering on Brown's campus. Produce: Aside from local farms, Brown Dining purchases pre-cut or peeled produce from local processors whose commitment is to source as much produce locally as possible. These processors include Community Fruitland and Ocean State Peeled Potatoes.
Brown Dining purchases most of its seafood from Clipped Seafood, a locally based company committed to both sustainable fishing and the conservation of local fish species. Through our work with Clipper, and following guidelines of NOAA, Monterey Bay Seafood Watch, and the MSC, Brown Dining has been able to identify and menu the best options when available.
Our main dining hall, the Sharpe Refectory, operates its own butcher shop where we process and prepare all of the ground meat and beef cuts that are served in the dining halls. In addition, we purchase chicken from Warwick Poultry, a local distributor in RI; 50% of the chicken is raised in PA and the other 50% is raised in Maryland and Delaware.
Dairy & Eggs
Brown Dining collaborates with Rhody Fresh, a RI Dairy cooperative, to bring fresh local milk to our dining halls and retail units. Since the fall of 2010, we are serving 100% Rhody Fresh milk in all of our eateries and 100% Vermont Soy milk in our dining halls. We purchase local butter and cheese from Cabot Cheese, a dairy cooperative in VT, and from Narragansett Creamery. Brown Dining purchases all of its eggs from two local egg producers: Little Rhody Farms (part of Rhody Fresh) and Imondi Eggs, both located in RI. Coffee: Brown Dining purchases fair-trade coffee from Sun Coffee Roasters in Plainville, CT.