Bon Appétit Management Company

A group of Wesleyan University students who’d immersed themselves in farm labor issues and food deserts visited Urban Oaks Organic Farm. Just 13 miles away from campus, they got to learn about these issues firsthand — and see where some of the fruits and vegetables they eat every day on campus are grown.

Naturally gluten-free buckwheat and black beans make for a protein and nutrient-rich patty that is as tasty crumbled into a salad as it is eaten as a burger. Serves 6.

Plant-based and protein-packed, this salad contains fiber, nutrients, texture, and flavor to satisfy and delight. Serves 8-10.

The Bon Appétit team at Washington University in St. Louis (WUSTL) has long made fighting waste a top priority, whether it’s finding streamlining purchasing practices to reduce kitchen waste, coming up with creative ways to decrease overall waste, or fueling a fleet of trucks on used fryer oil.

Celebrate spring by including asparagus and the bright flavors of goat cheese and tarragon in this elegant and satisfying meal. Serves 6.

Redefine this rustic root vegetable and enhance its deep and flavorful characteristics by slow cooking with herbs. Serves 6-8.

Started by Firebellies in 2012, the Young Chefs program works in two school districts to empower and inspire at-risk youngsters through cooking.

Keri Barron, a graduating marketing intern for Bon Appétit at Case Western Reserve University in Cleveland, reflects on the skills and lessons she’s learned.

On a recent visit to Tecolote Farm, Katie Pitre showed students from St. Edward’s University that operating a small, diversified farm is no easy task. However, It’s a job she wouldn’t trade for anything else.

Reinvent asparagus by shaving the spears into a salad that includes savory prosciutto and sweet date dressing. Serves 4.