Bon Appétit Management Company

Meet the student-run non-profit organization that partners with the Bon Appétit team at Colorado College to fight food waste, one donated meal at a time.

When asked to host local Boy Scouts for a kitchen tour and pizza making to help them earn their public health merit badge, the answer for the Bon Appétit team at Regis University was an easy yes!

Our newest East Coast Fellow never thought she’d be working for a food corporation right out of college.

Busy college athletes have extra incentive to eat well and be healthy, but they tend to have even less free time than other students. That’s why Executive Sous Chef Kenneth Clemens and his team created a cooking class just for the University of Portland women’s basketball team.

Goucher College students are using what they learn in classes and much more to uncover some secrets to successful (sustainable, even!) campus farming.

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.

Students from Carleton College, St. Olaf College, and Macalester College came together at the Just Food Summit to ensure that they are working toward synergy rather than segregation — both on their own campuses and beyond.

Food can be a terrific window into learning about different cultures.

Chef/Manager Victor Lane of St. Martin De Porres High School leads the school’s first culinary club and inspires students to make wholesome food from scratch.

Cookbook author Kerry Dunnington, Hopkins students, and Bon Appétit staff visit the Center for a Livable Future’s Aquaponics Project to learn more about two key ingredients in Kerry’s demo: tilapia and sorrel.