Bon Appétit Management Company

Set just north of the idyllic Furman Lake, an extremely nutrient-dense lake with countless turtles, mallards, and black and white swans milling about, is Furman University’s farm in Greenville, SC.

Fellow Amanda Wareham visits DePauw University’s on-site campus farm and Farm to Fork vendor Ponderosa Aqua Farm

Campus farms aren’t just for college students anymore. In the past decade we’ve seen a surge of interest in growing food on college campuses — and recently, more corporations, restaurants, and museums are picking up spades and joining the movement.

The Campus Community Farm at St. Mary’s College used its Fork to Farm “seed” money to build a new greenhouse instead of the original planned hoop house.

This Campus Farmers webinar will cover how different management structures — volunteers, departmental supervision, paid farm managers and/or interns —are used to achieve campus farms’ specific missions.

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

Even though Café Target is on the second floor of the Target Headquarters office towers in Minneapolis, it has the freshest herbs growing onsite — thanks to a customized vertical planting wall.

Growing fresh, quality ingredients onsite at State Auto Insurance Companies.

I first fell in love with Bon Appétit as a student and campus farmer at Washington University in St. Louis. I was part of a ragtag bunch of students growing vegetables with little experience — and yet, with every delivery of a few pounds of arugula or cherry tomatoes, the chefs and mangers at Washington University showed support and gratitude. However, a few professors and fellow students dismissed our work. They thought our efforts were “cute” and questioned why we chose to attend such a world-class university to grow string beans. All the while, our Bon Appétit team cheered us on for engaging in the production of our own food and thinking critically about our agricultural system. From attending potlucks at the garden to advocating for us in administrative matters, Bon Appétit had our backs. This relationship with our chefs and managers meant […]

Watch out California, there’s a new “green” college in town — one you might not have encountered! At Marymount California University in Los Angeles (formerly known as Marymount College), Bon Appétit General Manager Donna Novotney and Executive Chef Luis Jimenez have worked closely with the college’s sustainability officer, Kathleen Talbot, to tackle waste in the dining hall head on. In one semester they’ve gone trayless, phased out Styrofoam to-go containers, successfully implemented a reusable to-go container program, started a student garden, and launched a living herb wall!