Bon Appétit Management Company

Located in Pomona, California, just up the road from the prestigious Claremont Colleges, Farm to Fork vendor Di Stefano Premium Cheese recently welcomed a group from Bon Appétit for a tour of their production facility.  

In celebration of our 17th annual Eat Local Challenge, our chefs sourced a diverse array of ingredients from farmers, fishers, and makers, crafting 100% local (with the exception of salt) meals for guests.

Congratulations to Bon Appétit partner Lafayette College, which was recently ranked in the top 10 for Sustainable Food and Dining in AASHE’s 2020 Sustainable Campus Index!

On September 29, Bon Appétit teams across the country celebrated our 16th annual Eat Local Challenge Day, proving that yes we CAN still eat local!

Bon Appétiters at Roger Williams University had the opportunity to visit an oyster research farm and chat with Dale Leavitt, an associate professor of biology who oversees the research facility.

The tofu-making process is a mystery to most people, so getting to visit an artisanal tofu maker was a special treat for the Bon Appétit at UChicago team and several UChicago students.

Supporting local farmers is more important than ever, and doing so just got a little easier for the Bon Appétit Management Company team at Hampshire College in Amherst, MA.

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.

Bon Appétit Executive Chef Chris Lenza and the Café Allegro team are known for their commitment to showcasing Arizona ingredients and indigenous foodways. But for this year’s Eat Local Challenge, attended by some very special guests, they outdid themselves.

Executive Chef Josie Urbick and the culinary team at TASTE Café decided to uncover Native American foodways and interpret them through the lens of TASTE’s mission: emphasizing seasonal ingredients from the abundant Puget Sound region.