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Brown Dining Services


Mello FarmstandCorn shuckoff

The relationship between the college and us being a local processor...not only helps my company but it helps the local farmers we buy from.

-- Tammy Cardillo, owner, Ocean State Peeled Potatoes

Brown Dining is committed to educating about our food, farmers and fields. Through education we are able to connect our student customers as well as faculty and staff to local agriculture. Awareness, education, connection and FUN are the goals of these types of events.
  • Educational Events
  • Listed below are the many ways in which we reach our students:
    • The Farmers’ Market on Wriston quad
    • Brown Dining chef at market demo
    • Local Dinners: fall harvest emphasis and spring emphasis around Earth Day
    • Corn shuck-off. The corn shucking contest is an event in which students compete to shuck the most local corn. The shucked corn is then served at the local dinner.
    • Other projects like building a garden in shopping cart bicycle
  • Harvest Crews & Tours
  • Brown Dining, the Sustainable Food Initiative (SuFI), and the Community Harvest interns work together to help participate in and support the local food system. One way in which students connect with local farmers is by spending a day or two working with them on their farms.
  • Since 2004, students have been making trips to local farms in the Brown UEL’s (Urban Environmental Laboratory) natural gas van or Prius in order to help farmers harvest their crops.
  • Join a harvest crew! If you are interested, e-mail Joe Barboza. Harvest crews usually run 4 to 5 hours, including travel time and are free to Brown students and staff. Harvest crews are also open to student groups. Email Joe if you would like to get your group involved. During the fall it's a good idea to dress warmly and wear closed toed shoes. Don't forget to also bring water and a snack.
  • Since 2004, we have visited the following farms to harvest or tour:
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