Brown University

• Type: Liberal Arts, Private, 4 yr, 5000-10,000, Urban
• Region: Northeast
• Address:
• City: Providence
• State: RI
• ZIP: 02912
• URL: http://www.brown.edu/food/sustainability
• involvement in the Real Food Challenge?
  Level 3: Taking the Challenge
• Food budget: 6,500,000
• Provider: self operated
• On campus concessions: 2 all-you-can-eat dining halls 4 a la carte eateries 1 campus market + many food carts
• Dining Services Director/Executive Chef: Gretchen Willis, Director; Peter Rossi, Associate Director; John O'Shea, Executive Chef
• Farm size: <1
• Farm operated by students? yes
• Successes and achievements: We now have a farmer's market on campus, a great (small) student garden, and a weekly market shares program (a subscription-based program for distributing produce to the broader campus community). In 2002, Brown Dining Services adopted the "Community Harvest Program," committed to buying small amounts of local produce through direct relationships with Rhode Island producers. This program employed two student interns. In 2008, the program expanded into a Real Food Initiative that promotes relationships with ecological, fair, and humane producers as well. This initiative employs an additional two interns. We are piloting the Real Food Calculator. Food service workers also won a significant contract re-negotiation recently, which, among other things, brought more "temporary" workers into full-time positions with benefits. Brown Dining Services hopes to serve 35% Real Food by 2014.
• Composting: pre-consumer food waste, food waste from special events
• Food activities: student farm/garden, fair trade purchasing, academic programs, student organizations, farm-to-college program, local purchasing, organic purchasing, humane purchasing
• Farm functions: supplies dining hall, food consumed by volunteers, food donated for hunger relief
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• Relevant academic programs: Course(s) offered, Extracurricular Activities, Student-run programs, Internships
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