Food Sourcing

Forward Food: Our Guiding Framework

We’ve set an ambitious goal of producing 50% plant-based menus by 2025. This includes hands-on culinary training, sourcing quality ingredients, and educating our team. We are exploring whole, nourishing vegan dishes and partnering with the Humane Society of the United States, RIT Sustainability, and the RIT Vegan Club. 

We recognize that our food choices impact the environment. That’s why we carefully consider the sources of our ingredients. Our proteins—meats, eggs, cheese—are carefully chosen with animal welfare in mind, and we respect diverse dietary needs, including Halal options. We strive to use local produce whenever possible. By supporting nearby farmers, we reduce transportation emissions and promote community resilience.

Our food program is designed to benefit our planet and community. As responsible stewards, we make informed decisions about what we serve, prioritizing health, ethical practices, and environmental impact.

We look local first, from food to paper products, cleaning supplies to equipment. Our local vendors are within a 300-mile radius of campus. Using locally produced and sourced products significantly reduces transportation costs and associated carbon emissions. We partner with various local businesses as a sole source supplier. 

RIT Tait Preserve works exclusively with us to harvest specific crops that will served in our dining location. This year's crops include green onion, beet greens, collard greens, kale, spinach, baby lettuce, red romaine, and bib lettuce.