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  • News Duke Chronicle

Eat Local Challenge Day provides opportunity for Duke Dining to highlight milestones and challenges of local food purchasing. While students dined on all-locals meals they got to learn more about the campus farm and its role in closing a sustainability loop.

  • News Savannah Morning News

About 2,100 SCAD students and staffers were exposed to a fully local meal for Eat Local Challenge Day. It’s a challenge Executive Chef Emmanuel May loves both for the creativity it requires and the boost it gives local farmers, many of whom were recruited to become SCAD suppliers through the Forsyth Farmers Market.

  • News Chronicle Telegram

For Eat Local Challenge Day, Oberlin College chefs served such items as White Feather Bison Salisbury steak with Valley City mushroom demi-glaze to support local economies and Farm to Fork partners.

  • News Northfield News

When it comes to the partnership between St. Olaf and Carleton Colleges’ food provider Bon Appétit Management Company, and local farmers, everybody wins. Local farming and its importance to Bon Appétit were celebrated at Carleton on Tuesday during the Eat Local Challenge – a day when the college’s chefs create and showcase a menu made completely from local ingredients.

  • News Ladue News

Saint Louis Art Museum’s new Panorama restaurant focusing on sustainable and local food, opened to a buzz over the cuisine and the view.

  • News Alive magazine

Bon Appétit Management Company, also behind Washington University’s dining services and the new Panorama restaurant at SLAM, opened The Docket at the Saint Louis University of Law. It offers casual grab-and-go for breakfast and lunch and pizzas as well as dressier dinner items, all sustainably focused.

  • News The Daily Meal

The Daily Meal’s top 60 college dining programs based on such metrics as healthy, local and sustainable, accessibility and service, events and education, social media, and that unique “x” factor. Several Bon Appétit accounts make the list, including the #2, Washington University.

  • News San Francisco Business Times

Projected to open in February 2014, the 112-seat restaurant will serve California cuisine with Spanish influences. In partnership with Bon Appétit Management Company, it will operate as a casual restaurant during the day and a full-service bistro at night. A retail shop and grocery store will fill in next store to service the growing work and residential population in the former army base.

  • News Food Management magazine

Seattle’s Starbucks world headquarters, run by Bon Appétit Management Company, wins Food Management magazine’s B&I Innovator of the Year award for its world-class design, sustainability, variety, pricing, and company culture alignment.