The Bon Appétit team at the Institute of American Indian Art recently celebrated an astonishing 3,000 days, or over eight years, without injuries or accidents.
The Bon Appétit team at Carleton kept their year’s Spring break staycation exciting by holding a virtual cooking demonstration showcasing Filipino food with a beloved special guest: Cashier Phoebe Wilmot.
The Wheaton College Garden has become a hub for a wide variety of initiatives after winning a Bon Appétit Student Activist Grant in 2019.
The Bon Appétit at Gordon College team is a multi-talented bunch! Recently their culinary and operations team members alike have wowed the Gordon community with their impressive culinary creations, ranging from savory chili to mouthwatering sweets.
Bon Appétit at Whitman Dishwasher Debbie Walker memorialized the pandemic and brought joy to her co-workers by sewing masks and a commemorative quilt.
Bon Appétit at Lafayette College Campus Executive Chef John Soder introduces international students to traditional Pennsylvania Dutch fare.
The Bon Appétit at WashU team forged new connections between community members and local Farm to Fork vendors through a digital meet and greet.
Congratulations to Bon Appétit partner Lafayette College, which was recently ranked in the top 10 for Sustainable Food and Dining in AASHE’s 2020 Sustainable Campus Index!
“Fellows explain our Farm to Fork commitment all the time, and it’s sometimes easy to think about the commitment in an abstract way. [Open Hands] Owner Ben Doherty showed us around the farm, which has a long and extraordinarily deep connection to Bon Appétit. Ben made the abstract tangible to everyone in attendance.”
Bon Appétiters at Roger Williams University had the opportunity to visit an oyster research farm and chat with Dale Leavitt, an associate professor of biology who oversees the research facility.