Longtime Bon Appétiter Rob Scott is a rock star on the Wash U campus.
Even Record Blizzards Couldn’t Stop Bon Appétit Teams This Winter
Showing dedication, teamwork, and grit, Bon Appétit teams kept the doors open and the food hot during the Northeast’s winter storms.
Being a Food Hero Sometimes Means Choosing Ugly Produce
By turning imperfect peppers into Dad’s World Famous Chili, General Manager Derek Whitney shares how we can all make a difference by “picking the ugly one.”
Trine University’s New Performing Arts Center Hosts Charlie Daniels
The recently refurbished, beautiful T. Furth Center for Performing Arts and Ryan Concert Hall, at Trine University in Angola, IN, now hosts world-class performers for its performing arts events — and the Bon Appétit team at Trine enjoys being given the opportunity to cater them with elegance and flair. Trine University, with the help of […]
Executive Chef David Rushing to Cook at the James Beard House
What’s in the knife bag and on the restaurant list for this chef on his first-ever trip to New York City.
Reed College Debuts Creative Program for Reducing Disposables
Creating a program to incentivize Reed students to opt for reusable cups instead of disposable.
Denison University Shares Farm to Fork Products Through Big Red Buyer’s Club
S.K. Piper, Midwest Fellow turned sustainability manager at Denison University in Granville, OH, had been wanting to start a buyer’s club to make these products available to the Denison community outside of the cafés. In the fall, her dream was realized, with help from some seniors from Denison’s Environmental Studies program.
Discovering Food in the Garden at AT&T Park
The first Garden community program — with 20 kids from the YMCA and Boys And Girls Club Tenderloin locations — was a huge success … and a lot of fun for the grownups involved, too!
Santa Clara University Dines in the Dark for Social Change
Sure, restaurants can be dark these days, but imagine one with no light at all, where only your sense of touch and taste could guide you.