Posts by

Peter Todaro

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.

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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.

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Wheaton’s Instagram post envisioning a campus garden garnered an impressive 5,800 likes, crowning them the People’s Choice Award winner.

The Wheaton College Garden has become a hub for a wide variety of initiatives after winning a Bon Appétit Student Activist Grant in 2019.

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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. 

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Bon Appétit at Whitman Dishwasher Debbie Walker memorialized the pandemic and brought joy to her co-workers by sewing masks and a commemorative quilt.

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Bon Appétit at Lafayette College Campus Executive Chef John Soder introduces international students to traditional Pennsylvania Dutch fare.

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The Bon Appétit at WashU team forged new connections between community members and local Farm to Fork vendors through a digital meet and greet.

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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!

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“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.”

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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.

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