Bon Appétit Management Company

Longtime Bon Appétiter Rob Scott is a rock star on the Wash U campus.

Is it better to eat several small meals throughout the day or just breakfast, lunch, and dinner?

Salmon, avocado, and olive oil provide the healthy fats and a Southwestern spice blend contributes the flavor that will make you forget all about adding salt. Makes 4 servings.

David Evans of Marin Sun Farms shows a Bon Appétit team from headquarters around the Petaluma, CA, slaughterhouse he saved from closing.

The Campus Community Farm at St. Mary’s College used its Fork to Farm “seed” money to build a new greenhouse instead of the original planned hoop house.

I’m trying to lose weight. Are carbohydrates OK to eat?

This “cabbage turnip” is delicious grated into a slaw with bright herbs and tart vinaigrette. Serves 4.

Farmer Matt Couzens believes Bon Appétit’s Farm to Fork program only functions when all three teams — Bon Appétit, local farmers, and supportive students — are equally invested.

Showing dedication, teamwork, and grit, Bon Appétit teams kept the doors open and the food hot during the Northeast’s winter storms.

This little river-island farm produces an amazing amount of food, research, and education in the rainy Pacific Northwest.