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As this year’s Farmworker Awareness Week approaches, hundreds of Bon Appétit cafés around the country are preparing to spread the word about how few pennies per pound farmworkers earn for commonly picked produce items, and 20 locations are hosting a screening of the documentary Food Chains.

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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!

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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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This past fall, to celebrate the 15th anniversary of our Farm to Fork program, Bon Appétit gave away ten $5,000 grants to our local farmers, fishermen, and artisans around the country to help them grow their business. Here’s how Locals Seafood of Raleigh, NC, is using theirs.

  • Blog

Pickles and preserves have long been staples in self-sufficient kitchens. In a recent Food Preservation class at Colorado College, students and staff discovered that the meaning and memories behind this lost art may be just as important.