News

SCAD's dining system includes restored diners

MIT and other Boston-area schools are improving their dining options for students that don’t eat animals.

A collaboration between the Bon Appétit Management Company Foundation and Kitchen Gardeners International (KGI), the Campus Farmers site (www.kgi.org/campusfarmers) offers a wealth of information and links to resources about starting an on-campus farm, managing farm finances, and staying in business.

A new social network gives aspiring farmers a place to ask questions, find friends, and figure out how to make a living on the land.

Bon Appetit, a California-based food service company that caters to corporations, universities and specialty venues – including MIT, Emmanuel and Wesleyan – has declared today Eat (Local) Fish Challenge Day to introduce diners in the 500 cafes they run in 32 states to local – and sustainable – “wallflower” fish.

The time is ripe for local fish. Eating locally and seasonally is a significant national trend, and many Americans now know the names of farms that grow their food. Still, even as we’re urged to eat more fish for its health benefits, few of us can identify local species or the fisherfolk who supply them. September 25 marks the nationwide debut of Bon Appétit Management Company’s first-ever Eat Local (Fish) Challenge, to be held simultaneously in all 32 states in which it operates. The event is an extension of our Eat Local Challenge, which we launched in 2005 to highlight locally harvested, seasonal flavors.

If you're a food-loving student and you don't go to one of these schools, you might want to transfer

On our announcement that we will source all of our ground beef — more than a million pounds a year — from suppliers that meet strict animal-welfare standards.

Effective September 1, 2012, all ground beef served in Bon Appétit cafés will come from suppliers that have met the strict standards of one of four independent animal-welfare organizations. (Beef purchases from small, local producers who are registered through the company’s Farm to Fork program will continue to make the cut.)