Bon Appétit Management Company

Bon Appétit at Savannah College of Art and Design in Savannah, GA, rolled out an e.a.t. truck in February. The “easy artisan takeout” proved as popular as expected for the busy students, and its menu features pork from Savannah River Farms, chicken from Springer Mountain Farms, and produce from Gruber Family Farm — all local gems.

It’s not easy being green, as a certain frog once sang, and it’s even less easy getting your practices certified green. But that’s exactly the feat that BonAppétit at VMware in Palo Alto, CA, accomplished in February, when it became a Bay Area Certified Green Business.

If college students are going to cook, they need it to be simple, affordable, and efficient. And Bon Appétit’s Executive Sous Chef at Reed College, Jenny Nguyen, came up with a great idea for a cooking class that would achieve just that — with a healthful and easy twist on making top ramen, the quintessential college student’s meal.

Anyone with a sweet tooth that walks into the University of San Francisco’s Market Café is immediately drawn to the display of colorful little desserts at the bakery station. Some call it the dessert bar and others refer to it as the sweet shop, but most know it as Simone’s Patisserie.

In honor of the TEDxManhattan: Changing the Way We Eat conference that took place on February 16, here is a recipe that is perfect for large gatherings and utilizes seasonal, winter root vegetables. Not only is the dish simple to make and healthy, it’s delicious and a crowd favorite, too!

Under the leadership of General Manager Stuart Leckie and Executive Chef Christian Bassett, the team at Saint Joseph’s takes what Bon Appétit requires nationwide in terms of social and environmental commitments (no small feat), and pushes each as far as they are able.

This is the second post in a series about Piper’s Epic Spring Semester Road Trip: 35 gallons of veggie oil used and 1,710 miles driven so far! The week started out with a truly amazing trip to White Mountain Farm, which grows quinoa in the gorgeous San Luis Valley.

This is the second post in a series about Piper’s Epic Spring Semester Road Trip: 35 gallons of veggie oil used and 1,710 miles driven so far! The week started out with a truly amazing trip to White Mountain Farm, which grows quinoa in the gorgeous San Luis Valley.

In the United States, 40% of food goes uneaten. Just so we’re clear, that’s nearly half. Yet one in every six Americans lacks a secure supply of food. Waste is happening at every part of the supply chain: thousands of pounds of fresh vegetables are being left in the fields to rot, blemished produce are being tossed at our supermarkets, restaurants are dumping perfectly good leftovers, and consumers are letting food waste away in their refrigerators. Clearly, we have a problem.

As the Midwest Fellow for Bon Appetit Management Company Foundation, I get to work with folks at BAMCO-operated colleges across the country, from my home in Minneapolis, MN, all the way south to Austin, TX; west to Denver, CO; and east to Cleveland, OH. Since much of my travel this semester happened to be all in a row (I’ll be with the American Meat screening tour, which BAMCO is cosponsoring, for much of its Colorado and Ohiolegs), I decided I’d set out on my own 10-week tour, henceforth dubbed Piper’s Epic Spring Semester Road Trip.