PROVIDENCE, R.I. [Brown University] — Construction is underway in Brown’s Sharpe Refectory, the largest dining hall on campus, to create a dedicated kosher kitchen, an enhanced halal station and an allergy-friendly kitchen.
When the new spaces open in time for the Fall 2023 semester, they'll provide consistent, easy access to high-quality meals for students who observe Jewish or Islamic dietary laws, or who have food allergies and other specific dietary requirements — and for anyone enrolled in a Brown dining plan.
George Barboza, Brown’s vice president of dining programs, said the new facilities come as part of the University’s commitment to supporting community-building among students who represent a wide range of religious identities and cultural backgrounds.
“We know that the shared experience of gathering for meals is tremendously important in creating connections,” Barboza said.
While the University currently offers dining options for students with allergies, as well as those who follow Jewish and Islamic dietary laws, those options require enrollment in specific dining programs that often involve advance ordering or outsourcing to caterers.
“It’s going to be amazingly positive for the student experience here at Brown,” Barboza said. “This really allows for a robust community where students of many religious backgrounds and ethnicities can get good meals and share them in a dining hall, without the restriction of having to eat certain meals in particular places or at certain times.”