VPF adds twelve new caterers to the roster of Preferred caterers
The Strategic Sourcing and Contracts team at VPF is pleased to announce the addition of twelve new catering companies as Preferred suppliers. These Preferred caterers were selected through a formal sourcing process and have multi-year contracts in place with MIT that feature negotiated pricing, terms, and conditions.
In an effort to expand representation among our Preferred suppliers, in this recent request for proposals, the VPF Strategic Sourcing team placed emphasis on engaging small and diverse businesses. These twelve new Preferred suppliers expand the total list of Preferred caterers to twenty-two, enabling the MIT community to find good value with a wide range of options that cater to unique preferences and dietary requirements.
Members of the MIT community are encouraged to consider these new caterers for upcoming meetings, events, and gatherings. By supporting these diverse businesses, we foster inclusivity and contribute to the growth and success of our local economy.
Basil Tree offers many clean food options, including vegetarian, vegan, and gluten-free meals.
Clover Lab’s founder is an MIT alum with two degrees in Materials Science. This unique restaurant/caterer/food lab sources ingredients from farmers and small businesses and specializes in vegetable-based dishes.
Cosi provides breakfast, lunch, and dinner catering options, including vegetarian, vegan, and gluten-free meals.
Discover Vegans offers a variety of plant-based or vegan foods but is known for vegan Haitian Patties.
Fresh Food Generation’s menu combines New England ingredients with bold Caribbean and Southern flavors.
Gourmet Kreyol puts a modern twist on Haitian family recipes.
Rhythm ‘N Wraps offers eclectic, comforting vegan options.
Boston’s only union caterer, Seasons Union Catering offers box breakfasts, box lunches, and individually packaged hot meals.
Sebastians returns as a Preferred caterer and offers various options to meet your catering needs.
Soleil is committed to healthy, tasty, southern-inspired home-style cooking.
Something Savory’s executive chef and co-owner is classically French-trained and is known for his sauces influenced by French cuisine and the zest of Caribbean flavors.
CommonWealth Kitchen (CWK) serves as an intermediary role, selecting member businesses to work with the MIT community on a rotating basis. CWK’s selection criteria will focus on early-stage food businesses representing a broad mix of food cultures and traditions owned by people of color, women, or non-binary identified people. The most up-to-date listing of CWK caterers is located on the Commonwealth Kitchen supplier page.
If you have questions about these new catering options, contact Jessica Tam, VPF's Strategic Sourcing Analyst for Travel and Events, at 617-235-2756.