every guest - every meal - every time
SEASONAL PLANNING
Provider's dedication to supporting local farmers thrives through our expanding locally grown program. Guided by a seasonal philosophy, we collaborate closely with regional cultivators to project the availability of vibrant, local produce. This informs our meticulously crafted rotating menus that harmonize with nature's bounty. The outcome is a symphony of freshness and taste that minimizes our carbon footprint, reflecting our unwavering commitment to sustainability.
PRODUCE
We're thrilled to collaborate with Fresh Concepts, a visionary field-to-table produce management organization.
Crafted with the diner's experience in mind, Fresh Concepts bridges the gap between farms and tables. By engaging directly with farmers, they guarantee the journey of the freshest, top-tier produce from local fields to our dining spaces.
DAIRY
We take immense pride in our partnership with Challenge, a cooperative dairy farm that addresses all our dairy needs. This co-op stands as an assembly of California-based dairy families and enterprises united to elevate and endorse dairy sustainability.
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Their sustainability initiatives encompass the co-op's internal operations as well as those of their suppliers, upheld through a perpetual evaluation process. Every dairy product sourced from Challenge is meticulously produced locally, spanning from Southern California to the San Joaquin Valley. By collaborating with Challenge, we present Certified Organic dairy products courtesy of Straus Dairy Products and Humboldt Creamery. Furthermore, Challenge remains at the forefront of innovation, pioneering a groundbreaking endeavor - the world's sole truck that refrigerates dairy products entirely using solar power.
SPECIALTY PROVISIONS
In our desire to source the most responsible, highest quality provisions, we utilize local seafood and meat vendors for a variety of specialty items. These supplemental suppliers are a key to Provider’s ability to offer a full spectrum of quality menu items, ranging from the daily dining for students and sporting events, to fine dining for faculty, distinguished guests and fundraising events.
For our fresh seafood needs, we utilize Anderson Seafoods based in Orange County. Anderson has an impressive line of fresh seafood including a full line of locally harvested and sustainable fish.
For meats, we use West Coast Prime Meats, a high-end supplier of beef, pork, chicken and lamb.