Farm to Fork Profile: FrontLine Farming Grows Food and Community
Nedim Kombic (L), sous chef at CCU, talks with FrontLine Farming’s Executive Director Fatuma Emmad.
At Bon Appétit, our Farm to Fork program is more than just a sourcing commitment; it’s a promise to support local farmers and strengthen our community connections. 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.
During my recent trip to Colorado Christian University (CCU) in December, I visited one such farm: FrontLine Farming‘s (FLF) Sisters’ Garden in Denver. General Manager Glenn Babcock mentioned FLF had been a very long-term Farm to Fork partner, from a decade prior when Glenn was a Forager in the region. He introduced me to Fatuma Emmad, the farm’s co-founder and executive director. Fatuma was kind enough to lead a tour of the greenhouse for me, Sous Chef Nedim and Student Supervisor Sarah Eide.
FrontLine Farming operates multiple farming sites across the Denver metro area. At Sisters’ Garden, much of the food is grown in terraced soil beds (a regenerative system that captures nutrients at different levels of runoff), but FLF also utilizes hydroponic systems in their greenhouses to produce crops year-round, a crucial factor in producing food in Colorado’s cold, arid climate. A combination of greenhouse and outdoor growing helps ensure a steady supply of fresh, local produce for the community. The farm also serves as a hub for community involvement, offering volunteer opportunities, educational workshops, and programs to engage with sustainable agriculture firsthand.
From left, Fatuma speaks with CCU GM Glenn Babcock, Student Supervisor Sarah Eide, and Sous Chef Nedim Kombic.
The highlight of our visit was touring the greenhouse, where Fatuma explained how FLF integrates regenerative farming practices to build soil health and extend growing seasons, even in the challenging Colorado climate. We saw rows of lush greens, aromatic herbs, and young vegetables thriving in a carefully maintained hydroponic setup. She spoke about the importance of seed saving, crop diversity, and the farm’s efforts to provide accessible, fresh produce to communities that most need it.
As we walked through the greenhouse, we asked questions and discussed how partnerships between farms like FLF and dining services can help further sustainability efforts in institutional settings. The conversation shifted to equitable food sourcing, the importance of farmworker rights, and how Bon Appétit’s Farm to Fork program can uplift small, mission-driven farms like FrontLine Farming.
Beyond the farm’s production, Fatuma shared FLF’s broader work in policy advocacy, farmer education, and food justice research through their Center for Food Justice and Healthy Communities. She emphasized that farming isn’t just about growing food—it’s about nourishing communities, preserving cultural knowledge, and pushing for systemic change in how we think about land, labor, and food access.
Spending time at Sisters’ Garden with Fatuma, Glenn, Nedim, and Sarah was a powerful reminder of why small, community-focused farms matter. Seeing the dedication and innovation behind FrontLine Farming reinforced how impactful one purchasing relationship can be, not just for our café or the farm, but the entire community. By sourcing from FLF, we help support their CSA program that provides fresh produce to local families, and contribute to youth education initiatives that foster future food leaders. This partnership strengthens the local food system, ensuring the benefits of sustainable agriculture extend far beyond the farm itself.
I left the farm with a deeper appreciation for everything FrontLine Farm does, and a much better sense of how important it is to support and amplify voices like theirs within the food system. Changes in the food system are complex and involve many parties, from those who produce delicious and nutritious food to those who purchase and consume that food. With intentional purchasing policies, we at Bon Appetit can be a positive part of that change.