Infuse still or sparkling water with ginger and lime for a subtle, zero calorie, and refreshing beverage with impressive presentation.
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Today, on July 24, Bon Appétit cafés across the country are celebrating Peachfest, a fun, delicious occasion to celebrate the summer peach harvest and showcase some of our local Farm to Fork peach growers.
The Bon Appétit Fellows are gearing up for the start of the school year and thanks to our partnership with the Food Recovery Network (FRN) we have some exciting new programs to look forward to.
At a special event at Catersource headquarters’ test kitchen in Minneapolis, Bon Appétit Management Company chefs and staff shared the new Stem to Root program as part of a series showcasing new, inspiring catering and culinary trends.
Editor’s Note: Midwest Fellow S.K. Piper’s two-year stint has come to an end, and we are happy to announce that she will be remaining with Bon Appétit Management Company as our sustainability manager at Denison University. Please welcome the new BAMCO Foundation Midwest Fellow and the BAMCO blog’s newest contributor, Alyse Festenstein!
This is the third post in a series about Piper’s Epic Spring Semester Road Trip: Read #1, Setting Out on a Biofueled Road Trip through BAMCO Territory; #2 Veggie Oil-Fueled Adventures in Colorado; or about my traveling companion – my vegetable oil car Charlene.
Kevin and I, standing by Oberlin’s Real Food Campus Committment for 40%
Ronnybrook Farm Dairy invites all of their customers to visit their picturesque farm in the heart of the Hudson Valley. Bon Appétit chefs at Wesleyan University in Middleton, CT, who buy milk, yogurt and frozen yogurt from Ronnybrook, decided to take them up on the offer, and bring along a group of Wesleyan students studying environmental science.