In the News

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  • News Oberlin College News Center

Produce often travels 1,500 miles between farm to consumer, but as part of the Eat Local Challenge, students, staff, and faculty had the chance to eat a meal sourced completely locally.

  • News Food & Wine magazine

The Commissary, a restaurant overseen by Bon Appétit, features a delicious and healthier version of cheesecake. Goat cheese-based with a crushed sunflower seed crust, the secret ingredient in this cheesecake is the cheese itself.

  • News The Daily Pennsylvanian

Shortly after opening organic Pure Fare in Houston Market, Penn Dining is announcing the opening of another veggie-centric restaurant in the building, in collaboration with renowned Chef Jose Andres.

  • News SAVEUR

Our Waste Specialist Claire Cummings wins a 2015 Good Taste Award from SAVEUR Magazine for her incredible work assisting our cafés and restaurants in setting up food recovery and launching the ‪‎Imperfectly Delicious‬ program.

  • News Stone Barns Center for Food & Agriculture

Food waste fighters are starting to embrace imperfect produce, but does it make financial sense for farmers? Waste Specialist Claire Cummings shares how we figure out systems that are sustainable for everyone involved.

  • News San Francisco Business Times

Our Outdoor Classroom for Kids at the Garden at AT&T Park is recognized with the “Beyond the Check: Community Partnership in Sustainability” award from San Francisco Business Times.