Bon Appétit Management Company

We had the chance to talk with Nikki Presley, the Director of Farm Initiatives and Communications of the Persimmon Collective Fund, who works to support BIPOC farmers in the Southeast through greater access to land, capital, and technical assistance.

This Black History Month, Bon Appétit Management Company is shedding light on an unjust past for Black food producers while uplifting our Farm to Fork partners with businesses led by Black farmers, educators, and land stewards.  

With dozens of accounts and hundreds of employees in greater Los Angeles, many of our associates, clients and guests have been impacted by this catastrophe. Our hearts go out to all of them.  

As one of eight member farms of Hudson Valley Fresh Dairy cooperative, a Farm to Fork partner at Vassar, Tollgate exemplifies a commitment to high-quality milk and sustainable agriculture.

Whitman College’s First Foods station — likely one of the first of its kind on campuses across the United States — is a collaboration between Bon Appétit and the Native American Outreach office at Whitman.

Penn Dining chefs competed in their second annual Wellness Cup Competition, showcasing their plant-forward spin on an American classic: the burger. The winning dish was a true Bon Appétit classic, featuring seasonality, waste diversion, and teamwork — all on one plate.   

With their new comprehensive waste and compost progreams, Knox College is embarking on a new era of on-campus waste management.  

Every year for the holidays, we choose an organization whose mission aligns with our own and give a gift on behalf of our clients. This year, in the spirit of caring, we’ve donated to three organizations around the country that together, create a full circle of care.

At The Claremont Colleges, also known as the 7C’s, Bon Appétit manages dining at Pitzer College, Claremont McKenna College (CMC), and Scripps College. Each campus feels completely unique, with its own staff, student culture, and cafés, but our shared commitment and collaboration around our sustainability commitments connects us all. Sustainability is embedded in their culture, thanks to the managers’ tireless efforts and close partnerships with students. 

Not everyone gets a poem written for them in honor of their retirement, but not everyone is Sia Mohsenzadegan, resident district manager of Bon Appétit at the University of the Pacific (U of P) in Stockton, CA. Sia has been with Bon Appétit for 33 years, and with U of P for 21 of those years.