Autumn Rauchwerk

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Autumn Rauchwerk

On a visit to Santa Cruz Coffee Roasting Company, students learn all about this unique collaboration among Bon Appétit, a local coffee roaster, and a nonprofit driven by ethics and environmental stewardship.

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Willamette University students find out what 140 pounds of food waste looks like and vow to change their habits.

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One of the most inspirational parts of our Pitzer Sustainable Food Forum was hearing the story behind Huerta del Valle, a nearby community garden whose grassroots efforts are helping transform a community.

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Find out what it’s like to join the Willamette University Food Recovery Network chapter on one of their nightly recoveries donating surplus food from the Goudy Dining Hall to Salem community organizations.

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A perfect fall afternoon: a tour of Flamingo Ridge Farm, a discussion of sustainability and Bon Appétit, and a delicious farm-fresh meal prepared by Executive Chef Jenny Nguyen.

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The cofounders of 5 Mountains Tea visit University of San Francisco and share the story behind their tea and the values they strive to uphold.

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For the third year, Bon Appétit at Lewis & Clark College hosted Food Corps’ volunteer orientation, serving not only food, but also ideas about sustainability that volunteers can take back to the communities they serve.

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This little river-island farm produces an amazing amount of food, research, and education in the rainy Pacific Northwest.

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Lessons in which forest mushrooms are safe(r) to eat, and how climate change is affecting these wild foods.

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How a $5,000 grant is helping a sustainable seafood distributor save time and “scale” up.

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