Despite the pandemic — or maybe because of it! — Carleton College students have worked with their Bon Appétit team to launch a successful reusable to-go container program.
We’re reaching out to local Black-owned farms, bakeries, jam makers, confectioners, etc., to purchase ingredients, materials, meals, and more — and encouraging our guests to do the same.
We’ve curated gift ideas from some of our Farm to Fork and Locally Crafted partners for everyone on your list.
An easy before bedtime treat that won’t mess with your sleep.
What you eat (and drink) can affect sleep. Our wellness experts share tips to help you get a good night’s rest.
Recently Chief Strategy and Brand Officer Maisie Ganzler was invited to join the Food by Design podcast to talk about “moo-ving away from beef and cheese” and how to help people make subtle shifts toward more climate friendly choices.
When William Jessup University pivoted to holding its high-profile annual fundraiser online, that meant sacrificing the usual Bon Appétit-catered dinner for 500. We prepared a virtual feast instead.
Watch Chief Strategy and Brand Officer Maisie Ganzler give a brief background of the Farm to Fork program and why our support matters: