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Food Sourcing

  • 24.55% of total food purchase within 150 miles of the university

    • This includes all of the potatoes we purchase to hand-cut French fries for all of our café’s

    • We purchase from over 70 local farmers, fishermen, and artisans

  • Through the Market Mobile program (from Farm Fresh RI), we have access to up-to-minute lists of what local farmers/artisans are selling on any particular day

    • Chef Jon Cambra was a proud partner in creating the Market Mobile program and is a huge supporter of the ease that the program has brought chef’s to purchase and support local agriculture

  • Regional underutilized seafood species are used greatly in residential dining

    • Chef Jon Cambra also sits on the board for Eating with the Ecosystem which takes a place-based approach to sustainable seafood and defines sustainability in terms of the resilience of local ecosystems and fishing fleets.

  • We’re proud to say that years ago our decision to purchase solely Rhody Fresh milk gave the dairy co-op enough cash flow to sustain business. Today, Rhody Fresh can be find in dozens of local supermarkets, has grown to begin crafting cheeses, and comprises eight Rhode Island farms which raise dairy cows.

  • Our seasonal farmer’s market brings local produce, dairy, meats, and breads to our RWU community

  • Chef Jon Cambra was a proud participant in the 2017 RI Food Summit: Food to Institution session which gathered to showcase best practices and discuss next steps/growth opportunities in Rhode Island.Furthermore, we’re working with Johnson & Wales University to collaborate on increased local sourcing.

  • We’re in the process of partnering with Mt. Hope Farm and (farmer) Matt Couzens from Horse Listeners Orchard to utilize a green house on the property to grow year round

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