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  • News Baltimore Sun

Johns Hopkins University joins the Real Food Challenge, a pledge taken by 19 universities and colleges to buy at least 20 percent of their food from small nearby farmers and butchers by the year 2020. But Hopkins joins only three other campuses in upping the ante and increasing the pledge percentage.

  • News Sustainable Business Oregon

Claire Cummings, Bon Appétit Management Company Foundation’s West Coast fellow, gets named the company’s waste sustainability specialist. In this interview she discusses her experience and the company’s commitment to food waste reduction and the huge differences it can make ecologically.

  • News Denisonian

National nonprofit Food Recovery Network launches at Denison University, with the help of Bon Appétit Management Company’s campus dining services, DCA’s Homelessness and Hunger (HnH), the Sustainability Fellows, and the Alford Center for Service Learning.

  • News WUTR ABC

Hundreds of students came out to eat fresh fruits and veggies, and every piece of food was made from ingredients within a 150-mile radius of campus at Hamilton College’s ‘Eat Local Challenge.’

  • News Sustainable Business Oregon

Far from the slop associated with many corporate and college cafeterias, a food service company is giving workers and students a healthy taste of locally sourced eats.

  • News The Sacramento Bee

William Jessup University, a Christian school in Rocklin, CA, offers a serious all-you-care-to-eat smorgasbord of from-scratch dishes that’s open to the public – a best-kept secret.

  • News Hospitality Design

Q&A with Fedele Bauccio on how sustainability and design find a voice in corporate, university, and museum dining.

  • News Food & Wine

Our Terzo Piano, Taste Restaurant, and Cafe Modern are named as among the country’s best places to pair cultural excursions with fantastic food.