Bon Appétit Management Company

Not all corn is yellow, white, or blue. At Three Sisters Nixtamal, a Locally Crafted partner, corn comes in countless other varieties and is used for the freshest corn masa.

Jon Westdahl, owner of Squirrel and Crow in Portland, is cooking soy-free tempeh to provide a delicious soy-free plant-based protein option vegetarians and meat eaters alike.

Wabash College debuted their new Farm to Food truck, and it’s gaining momentum all over Indiana (literally!).

Executive Chef Greg Lowry and Sous Chef Matt Lovelace from Phillips 66 in Houston were honored to be among a handful of acclaimed chefs invited to participate in the Heritage Fire Snowmass in Aspen, CO.

A group of ProStart students spent two days touring the University of Chicago campus, where they found role models in the Bon Appétit and UChicago Dining teams

A group of Northern California Bon Appétiters were in hog heaven when they toured Loveland Farms in Petaluma, CA, and learned about their 600 gestation crate-free, pasture-raised pigs.

Feed the Beast hosts Chris Paul and Leigh-Anne Charles-Paul speak with Bon Appétit Regional Manager Paul Bulau about his passion for food, what led him to Bon Appétit, and the many opportunities we offer as a company

On a crisp spring morning, the Bon Appétit team at Birmingham-Southern College joined members of REV Urban Food Project, a local aggregator, on a trip to Neal Pope’s Farm

Based in Brooklyn Center, MN, artisanal coffee roaster Tiny Footprint Coffee has an outsize buzz on Bon Appétit campuses throughout the Upper Midwest.

The farm at Case Western Reserve University in Cleveland is more akin to a land-grant institution’s research farm than the small but mighty student-run operations found on most Bon Appétit campuses.