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Sea Sloat

At St. Timothy’s boarding school in Catonsville, MD, sustainable food plays a central role in a holistic approach to education that pairs perfectly with Bon Appétit’s core values.

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A visiting farmer makes an emotional appeal for people to make better choices when it comes to their meat — to pay more for and to appreciate a well-raised animal.

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Farmer Matt Couzens believes Bon Appétit’s Farm to Fork program only functions when all three teams — Bon Appétit, local farmers, and supportive students — are equally invested.

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My tour of the hen house at our Farm to Fork partner South Mountain Creamery in Middletown, MD was full of surprises.

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My first field trip to a Farm to Fork vendor took place in a brisk 29 degrees, but I couldn’t have hoped for a warmer experience — one that brought many of Bon Appétit’s values to life.

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Our newest East Coast Fellow never thought she’d be working for a food corporation right out of college.

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