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When I enter a new classroom or forum, I often ask, “How many people know where their food comes from?” Later, another question arises, “Each time you pick up a piece of produce at the store, do you consider the hands that picked that produce? Those that handled that piece of nutrition, and eventually passed it along to you?” Most students will answer no. I would have too, before I became a Bon Appétit fellow. In the United States today, about 40 percent of our produce is harvested by hand. The farmworkers who carry out this labor work in the most dangerous employment sector in the country, and do not enjoy the same protections that workers in all other sectors do. A child of just 12 years old can labor for eight hours in a scorching hot field, while they would never be […]

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It’s an arms race amongst food service companies to provide the best campus food. That’s why even here at Bon Appétit Management Company, which started the restaurant-quality revolution in on-campus dining, we’re thrilled when our campuses are recognized for their high standards and innovative programs.