Bon Appétit Management Company

During the month of March, Bon Appétit Management Company commemorates and celebrates the importance of women* in our food system by honoring our women culinarians, farmers, and leaders.  

It’s the age-old culinary conundrum that reflects outdated gender roles: Why is the kitchen seen as women’s work but less often a woman’s profession?  

During this year’s Women’s History Month, we’re celebrating the women-owned businesses that are part of our Farm to Fork program and supply our teams and the communities they serve with produce, meat, and artisanal food products.    

A recent workshop held by all three of our Fellows focused on identifying herbs and learning about their flavor profiles and culinary uses.

This Black History Month, Bon Appétit Management Company is centering the experiences of Black farmers as key drivers of more equitable food systems.

We had the chance to talk with Nikki Presley, the Director of Farm Initiatives and Communications of the Persimmon Collective Fund, who works to support BIPOC farmers in the Southeast through greater access to land, capital, and technical assistance.

This Black History Month, Bon Appétit Management Company is shedding light on an unjust past for Black food producers while uplifting our Farm to Fork partners with businesses led by Black farmers, educators, and land stewards.  

With dozens of accounts and hundreds of employees in greater Los Angeles, many of our associates, clients and guests have been impacted by this catastrophe. Our hearts go out to all of them.  

As one of eight member farms of Hudson Valley Fresh Dairy cooperative, a Farm to Fork partner at Vassar, Tollgate exemplifies a commitment to high-quality milk and sustainable agriculture.

Whitman College’s First Foods station — likely one of the first of its kind on campuses across the United States — is a collaboration between Bon Appétit and the Native American Outreach office at Whitman.