Bon Appétit Management Company

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.

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.

For the third year, Bon Appétit at Lewis & Clark College hosted Food Corps’ volunteer orientation, serving not only food, but also ideas about sustainability that volunteers can take back to the communities they serve.

David Evans of Marin Sun Farms shows a Bon Appétit team from headquarters around the Petaluma, CA, slaughterhouse he saved from closing.

Showing dedication, teamwork, and grit, Bon Appétit teams kept the doors open and the food hot during the Northeast’s winter storms.

A screening of the film Food Chains for National Farmworker Awareness Week at St. Edward’s University sparks a moving discussion from College Assistance Migrant Program student panelists.

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

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!

Sure, restaurants can be dark these days, but imagine one with no light at all, where only your sense of touch and taste could guide you.

College campuses are active learning centers for many things, but dining etiquette is not usually part of the curricula.