Blog: Gardening

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Bon Appétit Fellow Peter Todaro, who’s working on expanding Bon Appétit’s Campus Farmers Network, joins members of newly re-formed Macalester Urban Land and Community Health club (MULCH) to learn more about the campus farm

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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.

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Bon Appétit Sous Chef Shirelle Boyd from Case Western Reserve University in Cleveland, OH, recently launched a garden project with nearby Monticello Middle School, which she had “adopted” through the First Lady’s Chefs Move to Schools program.

At Bon Appétit, we love local food — just ask the thousand-plus small farmers, fishers, and artisans who supply us through our Farm to Fork program. Inspired by them, teams at many of our corporate accounts have started growing some of their own food. These “kitchen gardens” not only provide ultra-fresh herbs and other produce, but also give us the opportunity to educate our guests about importance of local and sustainable food — and the hard work that goes into growing it. Here’s a look at “what’s growing on” at eBay, Target, and SAP!

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Santa Clara University, in Santa Clara, CA, is located just north of some of the richest coastal farmland in California, on which grows a variety of crops from lettuces, to artichokes, to strawberries. Marketing Manager Melissa Reynen, student garden volunteer and Bon Appétit student employee Danny Paikoff, and local photographer Greg Wight decided to head out on a combination fact-finding mission and photo safari to three of the coastal farms that supply SCU, in order to gather photos and stories to share with the SCU community.