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Each year, the Bon Appétit team at SAP partners with the Planet Bee Foundation for a “hive-to-honey” experience, where they learn about the basics of beekeeping and how to harvest honey.

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Bon Appétit teams at the Commissary, Arguello, and Transit, hosted a special event in the Presidio just for concierges at 44 hotels all around San Francisco and Marin County.

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To celebrate the new Victory Garden at Oracle Plaza, the Bon Appétit team at Oracle – Redwood Shores hosted a special event for guests with Jackson Family Wines.

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Executive Chef Tony Smoody of Case Western Reserve University’s Michelson and Morley Restaurant named his vegan protein flip of the Reuben sandwich a “Shrooben”, ditching the beef in favor of a plant-forward alternative.

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SAP guests enjoyed a Healthy Fundamentals Cooking Class focused on new “mother” sauces with a wellness-minded twist.

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Through a partnership between Student Development and Bon Appétit, Denison University students participated in a series of three classes called Teaching Kitchen held over the summer session at the Granville, OH, campus.

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Wabash College debuted their new Farm to Food truck, and it’s gaining momentum all over Indiana (literally!).

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A group of ProStart students spent two days touring the University of Chicago campus, where they found role models in the Bon Appétit and UChicago Dining teams

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Inspired by the legacy of beloved chef and travel writer Anthony Bourdain, Bon Appétiters at LinkedIn held a benefit dinner to raise funds and help bring awareness to suicide prevention efforts.

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Bon Appétiters at DePauw University stayed quite busy, even during the summer break, with a series of community focused events.

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