Tapping the Maples at Wash U
During a course on Missouri's natural heritage, students tapped maple trees on campus, collected berries, and gathered acorns. Later, the students joined Bon Appétit staff in preparing maple syrup and the other locally collected foods at Ibby's Bistro.
Helping Hampshire College Transition to Healthy Food
Our new partner Hampshire College tells why they chose Bon Appétit Management Company specifically for our commitment to supporting local food and other sustainability goals.
The Story of Bon Appétit
How this revolutionary company was founded, what matters to us, and where we hope to go from here.
Feeding Silicon Valley
Meet the company that's behind the food service of many of technology's hottest players.
What We Care About
In World Series, Giants Field a Vegetable Patch
The most closely guarded assets at AT&T Park are hidden just behind the centerfield wall. The SF Giants’ fruit and vegetable garden includes plenty of kale, a favorite of power-hitting outfielder Hunter Pence.
SCAD hosts ‘Farm to Fork’ Eat Local Challenge
Ben Deen from Savannah River Farms joins SCAD Executive Chef Emanuel May on campus
At Wesleyan, Higher Ed Goes Down on the Farm
Under a big top tent, a seemingly endless array of locally produced culinary options, with a healthy side order of social responsibility
Is This the Beginning of the End of Junk Food at Stadiums?
For most Americans, a visit to the ballpark means hotdogs and pretzels. Bon Appétit and the SF Giants have other ideas — like salads and kumquats.
TASTE Restaurant Fights Food Waste, Feeds the Hungry
Bon Appétit partner the Food Recovery Network has launched a new certification program for restaurants that donate excess food to the hungry. Our team at the Seattle Art Museum's TASTE tells why they jumped to participate.
The Importance of Cage-Free Eggs
Learn why we committed to cage-free shell eggs in 2005 – the first food service company to do so – and, in 2012, extended our commitment to sourcing all our precracked eggs from cage-free hens as well, with a 2015 deadline.
Low Carbon Diet May Help Save Planet
In honor of Earth Day, University of San Francisco students learned how a low carbon diet may help save the planet — one tasty cheeseless pizza at a time.
Farm to Fork in Action: Case Western and Miller Livestock
Learn why Ohio rancher Aaron Miller likes working with Bon Appétit chefs at Case Western Reserve University in Cleveland.
How the Humane Sausage Gets Made
How a large corporation like Bon Appetit decides to tackle animal welfare issues, and what specific challenges we face in meeting our aggressive deadline of 2015 to end all purchases of pork raised in gestation crates.
How Farm to Fork Works: Wash U and Rain Crow Ranch
Find out how Bon Appétit chefs at Washington University in St. Louis work with longtime Farm to Fork supplier Rain Crow Ranch to source grass-fed, humanely raised beef for the campus.
Why Bon Appétit Cares About Farmworkers
When it comes to addressing the problems of farmworkers, it's easy to feel overwhelmed, explains Bon Appétit VP of Strategy Maisie Ganzler. But what we do know is that a cheap food system built on the backs of the poor is immoral and unsustainable.
At the Bon Appétit Cafés
Cooking Classes at Wesleyan University
Wesleyan student Raphael Linden put this fun video together of Executive Chef Brian's cooking classes at Wesleyan's Usdan University Center.
AIC’s Megan Neubeck Dissects Painting by John Sloan
As part of a video series shot for the Art Institute of Chicago's exhibition "Art and Appetite," Megan Neubeck (Bon Appétit Chef de Cuisine at Terzo Piano, ) discusses the sight of women out on the town in Sloan's painting "Renganeschi's Saturday Night" (1912).
Eat Local Challenge at Hamilton College
Hamilton College students got a tasty treat this afternoon, thanks to Bon Appétit Management Company's annual 'Eat Local Challenge.' Hundreds of students came out to eat fresh fruits and veggies, and every piece of food was made from ingredients within a 150-mile radius of campus.
Employee Spotlight: Nicholas Palazzo, Gallaudet University
Nicholas Palazzo has loved cooking and gardening ever since he was a child in New York City learning from his grandparents. He is now bringing these passions to Bon Appétit’s kitchens at Gallaudet University in Washington, DC.
Employee Spotlight: Meet Arthur Curtis
Arthur Curtis, line server at Bon Appétit at Washington University in St. Louis, is beloved by students — and he returns that love.