Food Day Celebration Dinner
Braised Chicken featuring Wellington Farms free-range chicken • Seafood Cavatelli featuring Venda Ravioli (RI) cavatelli pasta & Clipper Seafood (RI) local scallops, littlenecks & mussels • Red Potato Frittata featuring organic cage-free eggs & Szawlowski Farms (MA) potatoes • Vegan Acorn Squash featuring Mello Farms (RI) locally grown acorn squash • Green Beans featuring SouZa Farms (MA) beans • Fresh Chard featuring Absalona Farms (RI) • Roasted Potatoes featuring Szawlowski Farms (MA) potatoes • Roasted Root Vegetables in Cabot Creamery (VT) butter featuring Manheim Farms (MA) & Ferolbink Farms (RI) • Vegan Minestrone Soup with local vegetables • Kalamata Olive Bread Seven Stars (RI) • Durum Stick Seven Stars (RI) • Salad featuring Absalona Farms (RI) locally grown hydroponic greens; local Rhode Island slice apples; Narragansett Creamery (RI) salty sea feta; Ocean Spray (MA) locally grown and dried cranberries; served with a house-made pear vinaigrette. • Pumpkin Cheesecake featuring Ferolbink Farms (RI) pumpkin & Narragansett Creamery (RI) Angelito cream cheese • Pear Pie featuring Belltown Hill Orchards (CT) pears • Whipped Cream featuring local Guida's (CT) cream • Apple Cider featuring Barden Family Orchard (RI) cider
Brown Dining is committed to improving our local food system through our sustainability initiatives, which work to support local farmers, reduce our waste output, and purchase fairly traded and environmentally friendly foods.
Brown Dining's commitment to sustainability includes the following initiatives.
- Community Harvest
- History, mission, visions and goals of our local food program
- Farmer Partnerships
- Local farmers, fair-trade farmers and the school garden we buy from
- After the Harvest
- Food donations, recycling & reuse of materials and fryer oil, and composting
- Education
- On-farm harvest tours and educational initiatives about local food and sustainability
- Guide to Good Food
- A publication of the Brown Dining Sustainability Program
- eco To-Go
- Reusable containers are reshaping the to-go program at the Refectory and Verney-Woolley
- Beyond the Bottle
- Reduction in single-use plastic water bottles at our eateries and in Catering
- Trayless Dining
- Going tray-free in the dining halls
- Real Food
- Student initiative to calculate and improve food sustainability
- SCRAP
- Student composting initiatives
- The Farm Fresh Relationship
- Farmers market, the Local Food Forum, and Market Mobile partnership with Farm Fresh Rhode Island