This is a special message from Barilla. Perched on the edge of the Atlantic Ocean, Roger Williams University often features a bounty from the sea in its student dining facilities, a reflection of foodservice’s commitment to using local ingredients. But lobster and halibut aren’t cabbage or cauliflower, especially when you’re serving 26,000 meals a week. “Those items can be costly, obviously,” observes Robert Lavoie, director of culinary operations for the ...
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