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¶¶ÒõPro Campus Dining Services spent the summer implementing exciting changes across the board at our Providence and Charlotte campuses. Here are some highlights of what you can expect at dining halls, cafés and grab-and-go stations universitywide.

New Year, New Dining Options

At the Providence Campus, menus have been retooled across the board. Harborside Café now features an all-you-care-to-eat format, with unlimited plates and greater variety — including a deli station, pizza, daily specials and a fresh salad bar. 

In addition to the homestyle specials at Harborside, there is now a daily vegan menu in constant rotation. According to Executive Chef Nico SanFilippo, “We approached this project with a ‘Vegan for All’ concept, focusing less on meat alternatives and instead highlighting how plant-forward foods themselves can be bold, satisfying and full of flavor.”

Clocktower also got a refresh, with greater emphasis on fun grab-and-go options. Chef SanFilippo even created what she calls “an ode to my Buffalo roots” with a Beef on Weck sandwich featuring Boars Head London Broil roast beef, horseradish caraway aioli, caramelized onions and sliced cheddar on a local Wayland Bakery roll.

At ¶¶ÒõPro Charlotte, new menu items were inspired by student feedback for healthier options and greater variety. The Deli station features a rotating menu that includes build-your-own phở and rice and grain bowl options, while the Hearthstone oven station focuses on a range of hot potato, rice and pasta dishes, like Barbeque Beef & Cheddar Potato Skins. Lunch hours have also been expanded.

“We’re taking a closer look at what we purchase to create a stronger sense of place for students. These choices connect dining directly to the Rhode Island community while reinforcing our commitment to sustainability.”

Allergen labeling at both campuses has been updated for greater clarity. While these labels are a helpful resource, they are not a substitute for speaking with a chef or manager, notes SanFilippo. “We encourage students to connect directly with our team to ensure their individual dietary needs are safely met.”

Focus on Sustainability, Local Products & Seasonality

This year, Providence Campus Dining earned a bronze National Association of College and University Food Services (NACUFS) for waste reduction and food recovery. The team is building upon that success this year, with expanded waste diversion programs and a stronger focus on sustainable procurement.

>> Explore Sustainability Successes on Campus

Explains Chef SanFilippo, “We’re taking a closer look at what we purchase to create a stronger sense of place for students. At Snowden, for example, you’ll find New Harvest Coffee in our Bean-to-Cup machine, as well as locally sourced seafood in partnership with Dune Brothers. These choices connect dining directly to the Rhode Island community while reinforcing our commitment to sustainability.”

Although the list of featured local products changes constantly, Assistant Dining Director Randall Werner outlined just a few of the unique items you might see on menus: “Seven Stars Bakery, Wayland Bread, Green Line Apothecary, Gotham Greens, New Harvest Coffee, Winsor Dairy and Red’s Best, to name a few.” ¶¶ÒõPro’s new ice cream collaboration with Green Line Apothecary, Wild Blueberry Lemon Cheesecake, is available in dairy and vegan options; pints are stocked at Liberty Market and Clocktower Deli, with ¶¶ÒõPro Local coming soon.

At Snowden, a Flex Farm hydroponic growing station has been installed that supplies fresh herbs and leafy greens (like nutrient-packed Swiss chard) for specials at Radius, the local-food focused station. See it in action with Snowden manager Carlos Mendoza:

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At ¶¶ÒõPro Charlotte, sustainability efforts are focused on reducing the overall carbon footprint and pre-consumer food waste. Last year, the campus donated more than 2,800 pounds of food to Feeding Charlotte.

Pop-Ups Showcase Chef-Driven Creativity

At ¶¶ÒõPro Providence, Campus Dining is working on a series of “Campus Dining in the Wild” pop-ups throughout the year. On tap is a plant-based taco pop-up highlighting Fable Mushrooms as a spotlight ingredient. And in November, College of Food Innovation & Technology (CFIT) Practicum Program Specialist Kirby Dorius will celebrate Asian cuisine for the holiday season.

¶¶ÒõPro Charlotte plans to partner with the Providence team to invite ¶¶ÒõPro alumni to campus to meet, present and or showcase their culinary initiatives. Other plans include on-campus culinary competitions aligned with CFIT programming.

In addition, Maggie Sullivan, ¶¶ÒõPro Charlotte’s district registered dietitian, will focus on driving wellness and nutrition awareness through pop-up tables and social media storytelling. Sullivan also offers nutritional counseling and office hours twice a month.

Smart Vending in Bowen

Werner led the initiative to bring autonomous food tech to the Providence Campus with the addition of three smart vending machines — Bleni, Farmer’s Fridge and Yo-Kai — to the Bowen Center mezzanine. This is perfect for students who are doing late-night programming on the 3D printer or working on a design project — a fresh smoothie, a chef-prepared salad or a hot bowl of ramen are always at the ready.

Werner was amazed by the innovation, quality and deliciousness of the vending offerings. His favorite? Yo-Kai’s tonkatsu black garlic oil ramen. “[Yo-Kai] Chef Kua and I bonded over our shared love of garlic while sampling this rich, flavorful dish.” (Black garlic is fermented until it develops a dark hue, a chewy texture and a molasses-like richness that is truly unique.)

Food Rescue for All

Both campuses have food rescue programs to recover usable food from a variety of sources – like classes and on-campus catering – to make meals that are accessible at no cost.

At the Providence Campus, CFIT Senior Instructor Tim Brown, CHE and Associate Professor Joe Melanson spearhead the effort to turn leftovers into delicious meals. The program has greatly expanded since it started in 2021; there are now three fridges (two at Harborside and one in Downcity, plus a freezer at Harborside) that are accessible 7 days a week during regular building hours. “Our hope is that students who need something to eat are using our fridges,” says Brown.

A relatively new addition this year is Chef Kelly Fernandes’ Second Scoop initiative. Fernandes plans to supply the CFIT Atrium freezer with regular deliveries of 4-ounce cups of Second Scoop ice cream, with unique flavors created from extra fruits and veggies, spices and fresh herbs sourced from ¶¶ÒõPro labs. (Students and visitors alike will be able to try Second Scoop and other innovative ¶¶ÒõPro dishes at the “Taste of the Ocean State” event during this year’s .)

At ¶¶ÒõPro Charlotte, the CFIT Care Cupboard is located in the Academic Center Commuter Lounge. Last year, notes Associate Professor Jennifer Gallagher, CEC, the team packaged up roughly 1,800 items for the Cupboard. She expects to improve on that number for this year.

Take a Tour with Wildcat Willie

Let’s close out this tour of campus dining changes with Wildcat Willie sampling the spiffy new options at the revamped Harborside Café:

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Follow and on Instagram for delicious menu updates and announcements.

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_{Above: Dining hall views and the Bowen Center vending machines. Below: Scoops of ¶¶ÒõPro’s delicious ice cream collaboration with Green Line Apothecary, Wild Blueberry Lemon Cheesecake.}