Bon Appétit Management Company

On the edge of Roger Williams University’s campus and steps from Rhode Island’s Mt. Hope Bay, faculty, staff, and students are performing cutting-edge research on some truly amazing creatures.

Cucumber vines climbed 10 feet high to the top of the hoop house, leafy ginger plants intermingled with milkweed, calendula, and kale, and sunflowers towered over Fellow Elise Kulers during her visit to the Knox College Farm in Galesburg, Illinois.

As fall turns to winter, we’re looking back on a season of Adventures!

At Cornell College in Mount Vernon, Iowa, the Bon Appétit team has been putting our values into practice.

Far above the bustling streets of Manhattan and many floors of priceless art and antiquities, Culinary Director Bill Telepan and the Bon Appétit at the Metropolitan Museum of Art team are tending to their garden.

Bon Appétit chefs gathered at Saint Martin’s University in Lacey, Washington, to support the school’s black-tie gala that featured celebrity chef Anne Burrell.

West Coast Fellow visits the Milkhouse, a Farm to Fork vendor owned and operated by Colby College alumni Andy Smith.

The Princeton Review’s 2023 Best Campus Food rankings are in, and six Bon Appétit-served schools are in the top 25! Out of the top 10 schools on the list, Bon Appétit is proud to be the only national food service provider whose schools were ranked. The other universities honored are all independently operated.

On a sunny fall afternoon outside of Terre Haute, Indiana, Midwest Fellow Elise Kulers joined 20 first-year and transfer students of Saint Mary-of-the-Woods college on a tour of the White Violet Center for Eco-Justice farm.

As we celebrate the rich culinary history of the indigenous peoples of the Americas, we’re highlighting three recipes that use the famed “three sisters” – corn, beans, and squash.