Bon Appétit Management Company

The Bon Appétit team at Reed College recently opened a food pantry as a part of their Food Security Initiative, which services Reed community members who experience food insecurity.

Bon Appétit Fellow Peter Todaro, who’s working on expanding Bon Appétit’s Campus Farmers Network, joins members of newly re-formed Macalester Urban Land and Community Health club (MULCH) to learn more about the campus farm

Willamette’s small plates station, which operates as a pop-up of sorts every Thursday afternoon, is about as far from stereotypical cafeteria fare as you can get. Executive Chef André Uribe encourages his team to use the station as an opportunity to experiment and be creative.

According to nutrigenomics, our food choices can help or hinder you in reaching your genetic potential. What does the science say?

At Citrix, Executive Chef/General Manager Joseph Dowe and his team at Dillon’s Café featured a special menu offering authentic Nigerian cuisine

Bon Appétit at Seattle University collaborated with the school’s Center for Environmental Justice and Sustainability and the student clubs Just Serve, Health and Wellness Crew, and Food with Spirit to host a second annual Food Day cooking class.

Salad for breakfast? We should have said: Salad! Yes, for breakfast! Warm, satisfying, and super-fast, this breakfast, brunch, or lunch dish is interesting, but so comforting you’ll forget it’s low calorie.

Students at Oberlin College were overjoyed to have Farm to Fork partner Larry Klco of Rainbow Farms sell his rainbow-colored produce on campus.

Bon Appétit Fellow, Peter Todaro, shares the story behind Donna Warhover’s farm, Morning Glory, after visiting the Bon Appétit Farm to Fork vendor.

What’s the deal with collagen? Is it just another trend, or should I actually be seeking it out?