Blog posts from:
Mitchell Everetts

Gaston’s is a traditional French bakery, owned by Mathieu Choux, offering everything from sourdough loaves to croissants and pastries. The College of Idaho’s General Manager Nick Davis has had a long-standing relationship with Gaston’s, serving their pastries, French breads, and croissants at the café.

Behind every Farm to Fork partnership is a story of a few individuals working hard to nourish their community and give back in many more ways than just food. 

At The Claremont Colleges, also known as the 7C's, Bon Appétit manages dining at Pitzer College, Claremont McKenna College (CMC), and Scripps College. Each campus feels completely unique, with its own staff, student culture, and cafés, but our shared commitment and collaboration around our sustainability commitments connects us all. Sustainability is embedded in their culture, thanks to the managers' tireless efforts and close partnerships with students. 

Telling the stories behind the food really resonates with me. Every plate holds layers of history, culture, and effort that's often unseen until you dig deeper. I find inspiration in these stories—whether they come from local farmers discussing sustainable agricultural practices, or seeing firsthand how small, conscious changes from the consumer in a food system can ripple out to make a huge difference.