This April, the Bon Appétit team at Whitman College collaborated with Whitman graduate Roger Amerman (Choctaw) to create menus to complement programming taking place at the college’s long tent, a traditional structure of the tribal peoples of the Inland Northwest/Columbia River Plateau.
The Lighthouse Brings Seasonal and Sustainable Fare to South San Francisco’s Oyster Point
In partnership with Alexandria Real Estate Equities, Bon Appétit recently opened The Lighthouse, a café and events space which joins Foundry & Lux and The Anecdote, two other Bon Appétit public restaurants in the Oyster Point area.
Executive Chef and Professor Team up for Campus Foraging Tour at Washington University in St. Louis
As part of Washington University in St. Louis’ Earth Week celebration, Professor Braude and Bon Appétit Executive Chef Patrick McElroy, who leads WUSTL Dining’s culinary team,teamed up to lead a foraging workshop and edible campus tour.
Full Circle: College-level Research Inspires Shannon Tivona to Create Corporate Sustainability Tool
When Shannon Tivona was an environmental studies student at Eckerd College, she had no idea that her collaborations with the on-site Bon Appétit team would lead her to a fellowship with the company and then a role as a junior product manager working on sustainability-focused technology. Nor did she anticipate that research she conducted as an undergraduate, which was published this year in collaboration with a former professor, would prove to be so connected with her work today.
Bon Appétit Teams Across the Country Celebrate Safety Milestones
The Bon Appétit teams at Medtronic, Cornish College of the Arts, and Birmingham Southern College all recently celebrated impressive safety milestones, reporting thousands of days without an accident in their kitchens.
Bon Appétit’s Food Education Team Poised to Unite People with Love of Food Literacy
Our newly formed Food Education Team is poised to take food literacy to the next level in our cafés and in the communities we serve.
Bon Appétit and Green Valley Farms Sow the Seeds of a Long-Term Partnership
In this quarterly feature of our long-term Farm to Fork partners, we’re highlighting Bruce Adams of Green Valley Farms. Bruce is a beloved partner to the Bon Appétit at Furman team in Greenville, South Carolina.
Spreading the Love at Washington University in St. Louis
After a year and a half of COVID-19-induced safety measures, travel restrictions, and social distancing, Regional Vice President Mark Lachance arrived on campus at Washington University in St. Louis to thank the on-site Bon Appétit team who have been working tirelessly throughout the pandemic.
Community Comes Together at the Whitman Organic Garden
Founded almost 25 years ago, the Whitman Organic Garden sits on an urban plot of land at the edge of the Whitman campus, steps from the neighborhood that borders the college.
A Tale of Two Presidents
Inside the story of two new college presidents, two Bon Appétit teams, and a lot of great food.