“You’ll burn yourself out if you try to fix everything that’s wrong with our food system.”
Bon Appétit at Wheaton college works not just with one farm in central Illinois, but an entire family of farms.
The food item that received the most attention last Tuesday was never touched by a chef’s hand at all: the kiwi berry.
Three years ago, I was getting ready to graduate from college with a major in anthropology, which everyone swore was a death sentence for a job search.
I remember clearly the serendipitous meeting that landed me with the Bon Appétit Management Company Foundation. Through a series of extremely random events, I attended a presentation by Bon Appétit CEO and founder Fedele Bauccio, Vice President Maisie Greenawalt, and Foundation Director Helene York. In that one hour, I learned more about the problems of our food system than I had in my entire college career — and that’s despite the fact that I had long been interested in sustainability issues and had even spent time living with organic coffee farmers in Mexico. These three corporate executives talked about things like rBGH, reduced antibiotics in animal husbandry, and sustainable seafood [BAP1] — some issues I had never even heard of. I was blown away.
We serve great food, and the story behind that food has as much to do with the people cooking and serving it as it does the farmers who grew it.
The question is: How do you connect large volume needs of the University with the very small volume output of most Midwestern family farms? Bon Appétit at Washington University recently hosted a farmer’s meeting, inviting over 35 farmers from Illinois and Missouri, to tackle exactly this question.
At Bon Appétit Management Company, we take a lot of pride in our Farm to Fork program, in which we purchase fresh, local food from small farmers around the country. As part of its second annual Food Week, the University of Pennsylvania hosted a “Farmville Forum”: during this panel, Farm to Fork Partner* Trent Hendricks […]
Bon Appétit at Goucher College kicked off November with a new tradition for the campus: Iron Chef, college style. Representatives from each of the four classes—freshmen through seniors—were tasked with creating a delicious meal in a limited time frame not only for a panel of discerning judges, but for the entire café… during the dinner rush. That meant cooking not just for three or four, but for hundreds. Adding a whole new element to the competition, this certainly left the student competitors an appreciation of what kitchen staffs in college dining halls do three times a day, every day!