Bon Appétit Management Company

On a visit to Santa Cruz Coffee Roasting Company, students learn all about this unique collaboration among Bon Appétit, a local coffee roaster, and a nonprofit driven by ethics and environmental stewardship.

Pam Flowers works for Bon Appétit as a deli cook at The Hive, Savannah College of Art and Design (SCAD) in Savannah, GA. She is the mother of 2, and grandmother to 12.

Meet the estimable wry Twila Genevieve Sylvia, who for 18 years has provided an ear to the University of Portland students in need of a sympathetic one.

Willamette University students find out what 140 pounds of food waste looks like and vow to change their habits.

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.

Find out what it’s like to join the Willamette University Food Recovery Network chapter on one of their nightly recoveries donating surplus food from the Goudy Dining Hall to Salem community organizations.

A perfect fall afternoon: a tour of Flamingo Ridge Farm, a discussion of sustainability and Bon Appétit, and a delicious farm-fresh meal prepared by Executive Chef Jenny Nguyen.

Bon Appétit’s registered dietitians hit the road with culinary educator and cookbook author Raghavan Iyer to train our chefs in healthy cooking techniques and stealth nutrition.

The cofounders of 5 Mountains Tea visit University of San Francisco and share the story behind their tea and the values they strive to uphold.

I’m excited to continue the conversation around food and food justice on college campuses where I refined my own convictions.