“Be OK with getting uncomfortable and admitting when you don’t know something. Always ask yourself; who is being left out of this conversation?”
At St. Timothy’s boarding school in Catonsville, MD, sustainable food plays a central role in a holistic approach to education that pairs perfectly with Bon Appétit’s core values.
A visiting farmer makes an emotional appeal for people to make better choices when it comes to their meat — to pay more for and to appreciate a well-raised animal.
Farmer Matt Couzens believes Bon Appétit’s Farm to Fork program only functions when all three teams — Bon Appétit, local farmers, and supportive students — are equally invested.
Our newest East Coast Fellow never thought she’d be working for a food corporation right out of college.