Blog: Education

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This week, as millions of college students headed back to school, Newsweek/The Daily Beast released its College Rankings 2011, with categories including Most Service-Oriented, Most Beautiful, Future CEOs, and — most important to us — Best College Food, honoring those schools that “go above and beyond to make it great.” We are proud to say that on that list of 25, Bon Appétit Management Company teams feed a whopping eight of them:

Bon Appétit Management Company is pleased to announce that it has joined the campaign for Food Day, a nationwide celebration of real food and an effort to improve health, the environment, and America’s food system. It’s a grassroots mobilization to push for healthy, affordable food produced in a sustainable, humane way. On October 24, 2011, people will gather at events big and small and from coast to coast in homes, schools, colleges, churches, city halls, farmers markets, supermarkets, and elsewhere to both learn and advocate.

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What do local farms have to do with kitchen safety? Both farmers and food service providers have a responsibility to keep their customers from becoming sick — and the better you know those customers, the heavier that responsibility weighs. In addition, the more Bon Appétit employees know about the farmers and artisans who provide the food served in the cafés, the more they can inspire customers to support these local heroes. Supporting local food producers rewards our community with tastier, safer food that contributes to our local economy. Employees of Bon Appétit at Duke University in Durham, NC, recently had the opportunity to connect food safety and farming first hand

Professor-student ratios. Numbers of Nobel Prize winners. Percentage of graduates who get jobs in their fields. These are all criteria that prospective college students care about. But in addition to stuffing their heads with knowledge, they want to eat well during their four (or more) expensive years on campus. And that’s why Bon Appétit Management Company is very proud to report that our dining services at Wheaton College in Wheaton, IL, have been named Best College Food by the 122,000 students polled for the highly influential Princeton Review list of The Best 376 Colleges.

Case Western Reserve University in Cleaveland, OH, and its Bon Appétit team were recently awarded the grand prize in the residential dining concepts category at the National Association of College and University Food Services (NACUFS) Loyal E. Horton Dining Awards luncheon held in Dallas, TX. The judges’ criteria included menu concepts, merchandising and presentation, marketing, nutrition and wellness programs, as well as sustainability goals and an overall “wow” factor.

Mike Tabor, an activist-turned farmer, first realized the problems with the quality of food in our public school systems about 20 years ago. He has been working on farm to cafeteria legislation ever since, and started his own organic farm in Needmore, PA. He sells to Bon Appétit through our Farm to Fork Program.

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Left to right: Gallaudet gardeners Carolina Fojo, Marcy Knox, Nicholas Palazzo III, Ryne Worsham, Davina Kwong, Jon Terpak Eight months ago the Gallaudet Community Garden was nothing but an abandoned volleyball court filled with sand. Today, thanks to the efforts of students and Bon Appétit — with the help of the football team — it’s a thriving garden of fourteen 20-foot-long beds that just saw its first-ever harvest! “It was an exciting day for everybody,” reports Davina Kwong, Bon Appétit General Manager at Gallaudet University, who helped spearhead the garden’s creation. “Employees from the café came out to help with the harvest, pick the fresh vegetables, and dream up ways to show them off in the café the next day.” Right: Bon Appétit café employee Tanisha Bryant picks beets from the garden. Golden wax garden beans, cucumbers, and beautiful yellow, […]

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On Sunday, July 10, join the Center for Urban Education about Sustainable Agriculture (CUESA) and dozens of Bay Area chefs and food luminaries, including Bon Appétit’s Oracle – Redwood Shores Executive Chef, Robbie Lewis, for cooking demonstrations and seasonal tastes at the first Summer Celebration. The event will be held in the beautiful,  historic San Francisco Ferry Building from 6 p.m. to 9 p.m., with more than 60 local chefs, businesses, and sustainable farmers providing tasty treats and drinks for guests to enjoy to raise money for CUESA. Bay Area locals might only know CUESA as the hosts of the San Francisco Ferry Building Farmer’s Market. In truth, CUESA provides much more as part of its educational mission, including free cooking demonstrations, low-cost kitchen skill-building classes, the new Schoolyard to Market program, and scholarships that help sustainable farmers become leaders in their […]

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Ranchers who raise their meat responsibly and humanely are increasingly hoping that small-scale mobile slaughterhouse units — essentially abattoirs on wheels — can help them stay in business. Interested Colorado College students, Bon Appétit staff, and managers recently had the opportunity to attend a live slaughter demonstration by Ranch Foods Direct at Venetucci Farm.

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Holly Winslow, resident district manager of University of San Francisco, and Crystal Chun Wong, general manager at Kirkland and Ellis in San Francisco, were glad to play hosted a group of 20 Girl Scouts from three different troops for a pizza party at USF. They didn’t even have to be “badgered” into it.The scouts were each in the process of completing the Girl Scout Gold Award on Food and Local Farming. The visit to Bon Appétit was part of the “research and personal enrichment” portion of the requirements.