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Bon Appétit at Savannah College of Art and Design in Savannah, GA, rolled out an e.a.t. truck in February. The “easy artisan takeout” proved as popular as expected for the busy students, and its menu features pork from Savannah River Farms, chicken from Springer Mountain Farms, and produce from Gruber Family Farm — all local gems.

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Bon Appétit employees at Emmanuel College in Boston, MA, form a veritable United Nations of passion and talent. Our location brings us a diverse group of team members from Lebanon, Guinea, Bosnia, Cape Verde, Haiti, Colombia, Dominican Republic, Puerto Rico, Brazil, Somalia, the Democratic Republic of Congo, Honduras, El Salvador, and Kenya. What’s truly astounding is how many of this diverse group of people have found a true home, and not just a job, at Bon Appétit.

Trine University in Angola, IN, recently converted the former Lakeshore Depot into a restaurant known as the Depot Grill, where Bon Appétit’s principles of fresh food and locally grown produce are an essential part of the menu. This historic landmark has been modernized structurally, but every attempt was made to maintain the architectural integrity and history of the building.

It’s not easy being green, as a certain frog once sang, and it’s even less easy getting your practices certified green. But that’s exactly the feat that BonAppétit at VMware in Palo Alto, CA, accomplished in February, when it became a Bay Area Certified Green Business.

If college students are going to cook, they need it to be simple, affordable, and efficient. And Bon Appétit’s Executive Sous Chef at Reed College, Jenny Nguyen, came up with a great idea for a cooking class that would achieve just that — with a healthful and easy twist on making top ramen, the quintessential college student’s meal.

In honor of the TEDxManhattan: Changing the Way We Eat conference that took place on February 16, here is a recipe that is perfect for large gatherings and utilizes seasonal, winter root vegetables. Not only is the dish simple to make and healthy, it’s delicious and a crowd favorite, too!

This is the second post in a series about Piper’s Epic Spring Semester Road Trip: 35 gallons of veggie oil used and 1,710 miles driven so far! The week started out with a truly amazing trip to White Mountain Farm, which grows quinoa in the gorgeous San Luis Valley.

This is the second post in a series about Piper’s Epic Spring Semester Road Trip: 35 gallons of veggie oil used and 1,710 miles driven so far! The week started out with a truly amazing trip to White Mountain Farm, which grows quinoa in the gorgeous San Luis Valley.