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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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Not all kids want to be firefighters or astronauts when they grow up. Some want to be chefs — or so a group of students at Grout Elementary School in southeast Portland, OR, told Bon Appétit Executive Chef Mark Harris when he spent Career Day with them.

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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 […]

Executive Chef David Anderson demonstrates how to separate the ham and loin in his hog butchery demo Bon Appétit Executive Chef David Anderson from the Stanford Graduate School of Business believes that an animal’s life is worth more than two pork tenderloins. After the recent Northern California Chefs’ Exchange focusing on butchery at Cisco – San Jose, in San Jose, CA, he had this to say about how we use animals in our cooking:  

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Peter Coclanis argued in the Wall Street Journal that “American food is much safer than you think.” He is right in that that system only (italics mine) kills eight people a day on average, and that they are the weak members of our herd: babies, the elderly, the sick. He seems to think some human suffering is an acceptable price of doing business. Too bad it’s one that the food industry doesn’t actually pay.

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Helene York, Bon Appétit’s director of strategic initiatives, recently visited Alaska, where she was speaking at Global Food Alaska’s biennial summit of producers from all parts of the food supply chain. Being Helene, she turned the trip into a jam-packed opportunity to learn all she could about the Alaskan seafood industry.

Bon Appétit at the University of Pennsylvania in Philadelphia has been steadily increasing its purchases from local farmers ever since taking over the Penn account in 2009. But the busy chefs don’t always have the opportunity to venture outside of their kitchens and visit the producers. To provide chefs with a unique farmers’ perspective, as well as inspiration to purchase locally, Hill House Executive Chef Valerie McHugh has begun taking members of the Penn team on visits to local farms during school breaks.