Posts by

Peter Todaro

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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Fellow Peter Todaro shares insight into the Campus Farmers Network, created in 2013 to encourage and support growing food on campus at colleges and corporate locations.

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A not-so-hidden treasure is thriving on the Overstock.com campus. The 9,000-square-foot glass greenhouse grows a wide variety of crops year-round, from cucurbits and passion fruit, to purple cauliflower.

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Based in Brooklyn Center, MN, artisanal coffee roaster Tiny Footprint Coffee has an outsize buzz on Bon Appétit campuses throughout the Upper Midwest.

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Bon Appétit Fellow Peter Todaro, who’s working on expanding Bon Appétit’s Campus Farmers Network, joins members of newly re-formed Macalester Urban Land and Community Health club (MULCH) to learn more about the campus farm

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