Bon Appétit Management Company

“Be OK with getting uncomfortable and admitting when you don’t know something. Always ask yourself; who is being left out of this conversation?”

“I’ve always had a love for education, and Healthy Kids in the Bon Appétit Kitchen brought a lot of my favorite things together. I particularly enjoyed watching the focus and fascination with which many of the kids approached the meal preparation; it was dazzling to see them have little epiphanies and solve problems.”

“Don’t try to do things perfectly, work on starting somewhere, anywhere, and then building from there.”

“I’m grateful for the macroscopic understanding of food system issues I gained, and the big-picture perspective I bring to my current work.”

“I appreciated seeing into so many different parts of our food chain — those experiences inform my reporting today.”

“Choose an area of expertise and focus on that so as not to get overwhelmed by all the problems in our food system and society.”

“Form partnerships with different groups on campus, from food service to facilities. You never know where you might find allies for your cause!”

“Instead of getting bogged down by my own perspective, I try to understand all of the possible sides of the issue and find a way to have a discussion with everyone involved.”

“Successful food activism demands a holistic understanding of food systems, which often requires working with people with different expertise.”

“Fellows explain our Farm to Fork commitment all the time, and it’s sometimes easy to think about the commitment in an abstract way. [Open Hands] Owner Ben Doherty showed us around the farm, which has a long and extraordinarily deep connection to Bon Appétit. Ben made the abstract tangible to everyone in attendance.”