In 2006 the chefs at Roger Williams University joined over 400 other Bon Appétit restaurants and cafés in preparing this annual meal made entirely with ingredients sourced from within 150 miles of their kitchens. Today it continues to be a revolutionary event that brings together the creative talents of top chefs, the cream-of-the-crop harvest from the finest farmers and tens of thousands of diners connecting to the roots that grow beneath their plate. On September 29th the Bon Appétit chefs are ready for the challenge of creating memorable, made-from-scratch, fare relying solely on what’s within farms reach.
For this year’s Eat Local Challenge, Executive Chef, at Roger Williams University, Roger Lavoie, is excited to highlight Rhode Island’s best with dishes like grilled swordfish with a fresh local tomato-basil butter and fall root vegetable stew served with homemade corn bread that he will prepare with the bounty from local purveyors such as Johnson’s Farm in Swansea, Massachusetts, Tyler Young’s farm in Little Compton, Rhode Island, and Northeast Family Farms.
According to the Association of College and University Housing Officers - International (ACUHO-I) and Educational Benchmarking Institute (EBI), "since 2001, student satisfaction with University dining has improved from being ranked in the bottom 10 percent in an independent national benchmark survey to the top 2 percent," stated Roy J. Nirschel, President of Roger Williams University. "The University continues to pride itself on becoming a sustainable campus and this program is just one way that they work towards accomplishing this goal, he concluded."
While the Eat Local Challenge comes only once each year, diners at Roger Williams University and all of Bon Appétit’s cafés and restaurants are local eaters (aka "locavores") year round. The company’s decade old Farm to Fork program requires that a minimum of 20% of all ingredients used in the cafés comes from the surrounding area. The collective power of the Bon Appétit chefs, who prepare almost 120 million meals each year, has resulted in hundreds of millions of dollars spent on local food artisans and small owner-operated farms.
"Over the past three years of the Eat Local Challenge at RWU I’ve experienced firsthand how Bon Appétit uses the kitchen to," said Robert Lavoie. "As a chef, I love supporting the farmers and artisans who grow our food, minimizing the impact our food choices have on the earth, and restoring the pleasures of the table."
On the surface, the Eat Local Challenge is a simple, delicious meal. But a quick peek under the lettuce leaf reveals a vast ripple effect of strengthened communities, economically vital small farms, and diners who can taste the web they weave with each bite. In today’s economy, we need food thought-leaders like Bon Appétit and cafés like those at Roger Williams University that do more than just serve food – they serve socially responsible meals that result in thriving communities.
About Roger Williams University Roger Williams University is a leading independent, coeducational liberal arts university at which students live and learn to be global citizens. With 40 academic programs and an array of co-curricular activities on its Bristol, R.I., campus, RWU is committed to its mantra of learning to bridge the world. Under the leadership of President Roy J. Nirschel, Ph.D., the University has achieved unprecedented academic and financial successes. In 2009, U.S. News & World Report named RWU the seventh-ranked baccalaureate college in the north.
About Bon Appétit Bon Appétit Management Company is an onsite restaurant company offering full food service management to corporations, universities and specialty venues. Bon Appétit is committed to sourcing sustainable, local foods for all cafés throughout the country. A pioneer in environmentally sound sourcing policies, Bon Appétit has developed programs addressing local purchasing, the overuse of antibiotics, sustainable seafood, cage-free eggs, and most recently, the connection between food and climate change. The company has received numerous awards for its work from organizations like the Natural Resources Defense Council, Seafood Choices Alliance, The Humane Society of the United States, and Food Alliance. Based in Palo Alto, CA, Bon Appétit has more than 400 cafés in 29 states, including eBay, the University of Pennsylvania and the Getty Center.