Blog: Sourcing

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What’s the best thing about working for Bon Appétit? Willamette University Executive Chef André Uribe has been asked that question a million times

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SAP participated in Bon Appétit’s Waste Awareness Campaign, an annual month-long educational and awareness-raising initiative with a three-part goal

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Fellows Maggie Kraft and Caroline Ferguson get the special opportunity to see a liquid egg facility in operation at Stiebrs Farm, a Farm to Fork vendor supplying multiple Bon Appétit accounts in Washington

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At the start of the spring semester, Emory undergraduates Caroline Abbot and Crissy Hendrickson approached the Bon Appétit team with a solution to a common college conundrum: flex dining dollars left over at the end of the school year.

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Fellow Maggie Kraft hosts a Healthy Kid event at Colorado College and reflects on how Bon Appétit’s program is about more than food and cooking: It’s about trusting kids, guiding them, and respecting their choices.