Bon Appétit Management Company

Joining Eckerd students as they follow the journey oranges take from local Mixon Fruit Farms to the cup they fill at a fresh juicing station.

Bon Appétit at Wheaton college works not just with one farm in central Illinois, but an entire family of farms.

Bon Appétit Registered Dietitian Jenny Pope shared information on healthy cooking, cooking for one, eating a balanced diet, and food safety tips.

When reports of explosions at the Boston Marathon quickly spread across the Charles River to the Massachusetts Institute of Technology, the entire campus community stopped what it was doing. Students and employees scrambled to attempt to reach loved ones, to check on them as well as reassure that they themselves were all right. As the city went into shock, Bon Appétit employees gathered with students around radios, televisions, and computers, waiting for news.

Through their Farm to Fork purchases, Goucher College Resident District Manager Norman Zwagil and his team are supporting positive change in the tides of agriculture in the Chesapeake Bay region — and one such purchasing relationship is with Big City Farms, a half-acre of greenhouses right in the middle of Baltimore, built on top of an old parking lot .

At Eckerd College in St. Petersburg, FL, the Bon Appétit team is taking advantage of the year-round sun for a café garden.

During National Farmworker Awareness Week, March 24-31, Bon Appétit cafés across the country engaged guests on the topic of farmworkers and the difficult working conditions they face, then shared ways for people to stay informed and become involved in the movement.

Bon Appétit at Savannah College of Art and Design in Savannah, GA, rolled out an e.a.t. truck in February. The “easy artisan takeout” proved as popular as expected for the busy students, and its menu features pork from Savannah River Farms, chicken from Springer Mountain Farms, and produce from Gruber Family Farm — all local gems.

Bon Appétit employees at Emmanuel College in Boston, MA, form a veritable United Nations of passion and talent. Our location brings us a diverse group of team members from Lebanon, Guinea, Bosnia, Cape Verde, Haiti, Colombia, Dominican Republic, Puerto Rico, Brazil, Somalia, the Democratic Republic of Congo, Honduras, El Salvador, and Kenya. What’s truly astounding is how many of this diverse group of people have found a true home, and not just a job, at Bon Appétit.

Trine University in Angola, IN, recently converted the former Lakeshore Depot into a restaurant known as the Depot Grill, where Bon Appétit’s principles of fresh food and locally grown produce are an essential part of the menu. This historic landmark has been modernized structurally, but every attempt was made to maintain the architectural integrity and history of the building.