Rome Sustainable Food Project

About the RSFP

Chris Behr, Leah Galler, Jeremy Whyte, Tesfa Michele, Caspar Giri, Tom Finlayson, Clementine Hain Cole, McClane Ritzel
Making Ravioli
Photo by Davide Franceschini
Ross Phillips and Chris Behr, Chef
Photo by Davide Franceschini
Bieta in the Snow in the RSFP Garden
Photo by Patrick Kelley
RSFP Staff and Interns Working in the Garden
Photo by David Bordow, RSFP Intern 2010-2011
Gabriel Soare, Academy Bartender
Photo by David Bordow, RSFP Intern 2010-2011
Zuppa di Melanzane e Pomodoro
Photo by Annie Schlechter
Shelling Borlotti Beans
Photo by Annie Schlechter
Fresh Anchovies
Photo by David Bordow, RSFP Intern 2010-2011
Contorno of Roasted Fennel and Onions with Fried Sage
Photo by David Bordow, RSFP Intern 2010-2011
Making Tortellini, Winter 2011
Photo by Patrick Kelley
Alice Waters Tasting Freshly Made Pasta
Photo by David Bordow, RSFP Intern 2010-2011
Thanksgiving Table, Fall 2011
Photo by Patrick Kelley
RSFP staff making ravioli
Photo by Davide Franceschini
The RSFP kitchen
Photo by Davide Franceschini
Lunch in the Cortile
Fresh Asparagus
Photo by Annie Schlechter
Freshly Peeled Chestnuts
Photo by Patrick Kelley
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About RSFP

The dining table at the Academy isn’t just delicious, it’s an idea that brings us back to our senses and can be a model for educational institutions everywhere.
—Alice Waters

Founded in 2007 under the guidance of Alice Waters, the Rome Sustainable Food Project (RSFP) provides the community of the American Academy in Rome with seasonal, nutritious, and delicious food that nourishes scholarship and conviviality. Guided by the spirit of the Roman table and using the Academy’s vegetable garden as well as that of nearby farms and organic suppliers, it is Academy’s aim to provide a replicable model of simple, sustainable food for other like-minded institutions. RSFP is sustained by a vibrant internship program and volunteers from the Academy community. It is also a member of Rome’s Slow Food Community.

Creating a Model

The central mission of the RSFP is to nourish and support both work and conviviality at the AAR community table.

The Rome Sustainable Food Project as an eco-gastronomic endeavor that supports the mission of the Academy: the kitchen cooks seasonally and sustainably; menus are inspired by the seasonal and organic produce of local farmers and the cooking techniques of Rome and Lazio. The RSFP is not a restaurant: the kitchen prepares food for the same group of people daily with a keen awareness to nutritional balance, intelligent eating, and conscious consumption.

RSFP Kitchen

The RSFP kitchen, open Monday through Saturday (there are no meals served on Sunday), serves on a daily basis approximately 120 members of the Academy community and their guests at each meal. During Trustees Week in May–June and the summer months, meal numbers may approach 180.

Lunch is served buffet style while dinner is served plated or on platters passed at the table. Each morning, the pastry cook bakes muffins and scones to be sold in the Academy bar, and in the afternoon, Italian and American cookies for the Library Tea.

The kitchen also prepares picnic lunches for fellows who are out during lunch. Homemade cookies, granola, dry-roasted almonds, and jam are all sold in the bar as part of RSFP grocery program. Additionally, the RSFP caters cocktail receptions, special events, and coffee breaks during meetings and lectures for the Academy.

AAR Garden

In fall 2008 with guidance from AAR gardeners, the Rome Sustainable Food Project began planting and harvesting the fifteen raised beds in the Mercedes T. and Sid R. Bass Garden of the Academy. Eager to get their hands in the soil, RSFP interns and other volunteers devote a half day a week to garden work. The kitchen has often harvested wonderful salads, greens, herbs, and radishes from the garden to serve at the dining table. Young cooks, the Academy community, and their families have a real desire to learn about growing food and benefit greatly from hands-on gardening.

Internship Program

The RSFP internship and visiting cook program is a dynamic and essential component of the project. Young interns and aspiring cooks are immersed in the daily endeavor of preparing food for the AAR community. Interns are folded into the kitchen and larger Academy community upon their arrival in Rome. For four months, interns live on Academy premises working morning and/or evening shifts in the kitchen five days a week and once a week in the garden.

Contact to request an information packet or visit the RSFP Internship Program page for more information.

Academy Bar

In 2009 the bar underwent a complete restoration thanks to a generation donation from Richard L. Grubman, AAR Trustee. Over a morning cappuccino or evening aperitivo, everyone from Fellows and Residents to visitors and academy staff cluster around the bar and gather at tables to break from work, exchange thoughts, and enjoy the community’s company. Where portraits of former fellows line the walls and the Rome Sustainable Food Project’s baked goods are sold warm each morning, the bar at the American Academy in Rome is a bustling hub of social activity.