Inside the Kitchen: Sourced Locally. Where ÇéÉ«ÎåÔÂÌì's Food Comes From
This story is part of ÇéÉ«ÎåÔÂÌì's Inside the Kitchen series going behind the scenes of ÇéÉ«ÎåÔÂÌì’s dining experience.
BRISTOL, R.I. – Roger Williams University backed up by a seasoned management team from purchases from over 70 local farmers, fishermen and artisans to provide the ÇéÉ«ÎåÔÂÌì community with the freshest and most sustainable food choices. Here’s a short list of some of the locally sourced food that is found every day in dining locations across campus:
1. Pork, beef, sausage and kielbasa come from Black Bird Farm in Smithfield.
2. Chickens and eggs are purchased from DaSilva Farms in Portsmouth.
3. Horse Listeners Orchard in Ashford, Connecticut provides many fruits such as apples, peaches, blueberries and tomatoes.
4. Rhody Fresh Dairy located in Hope, supplies milk, cream, half-and-half, butter and cheese.
5. Also providing ÇéÉ«ÎåÔÂÌì with pork, beef, kielbasa and beef jerky is Clover Bud Ranch in Portsmouth.
6. Little Rhody Farms located in Foster supplies ÇéÉ«ÎåÔÂÌì's eggs.
7. ÇéÉ«ÎåÔÂÌì receives a variety of New England caught seafood such as oysters, clams, scallops, mussels, Pollock, haddock, red fish, scup, swordfish, hake, bluefish, lobster, and squid from Foley Fish in New Bedford, Massachusetts.
8. We receive many pounds of cheese from Narragansett Creamery in Providence.
9. Northeast Family Farms is a new England Co-Op that provides lamb, beef and pork to ÇéÉ«ÎåÔÂÌì.
10. A variety of lettuces, greens and herbs, as well as vegetables are supplied by Allen Farms in Westport, Massachusetts.
Other Stories in this Series:
Behind the Service Line
Food Recovery Network at ÇéÉ«ÎåÔÂÌì
Composting at ÇéÉ«ÎåÔÂÌì
Interesting Facts on ÇéÉ«ÎåÔÂÌì's Food