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 ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Already registered? here.