We were rooting for Red Fire Farm to upgrade their winter vegetable storage.
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Finding Warmth at Big City Farms
- Blog
My first field trip to a Farm to Fork vendor took place in a brisk 29 degrees, but I couldn’t have hoped for a warmer experience — one that brought many of Bon Appétit’s values to life.
Portland Bon Appétit Teams Come Together for James Beard Public Market Dinner
- Blog
Cooking and serving a multicourse dinner for a couple hundred people in a space without a kitchen is quite a challenge. How about if those hundreds of people include the CEO of your company and most of the fooderati of Portland, OR, who’ve paid top dollar as part of a fundraiser for the James Beard Public Market (named for “the father of American cooking”), as well as keynote speaker Mark Bittman, a multiple James Beard Award-winning cookbook author and New York Times columnist? High stakes indeed — but a feat that Bon Appétiters from all around Portland magically pulled off without anyone ever guessing how hard it was! Bon Appétit’s ties to the event, called Gather & Taste, extend much deeper than just donating the dinner. The company has partnered with the James Beard Public Market, a 501(c)(3) nonprofit organization […]
Feeding People — Not Landfills — Thanks to Colorado Springs Food Rescue
- Blog
Meet the student-run non-profit organization that partners with the Bon Appétit team at Colorado College to fight food waste, one donated meal at a time.
Join the Campus Farmers Network for Webinar on Campus Farm Management
- Blog
This Campus Farmers webinar will cover how different management structures — volunteers, departmental supervision, paid farm managers and/or interns —are used to achieve campus farms’ specific missions.
Boy Scouts Earn Public Health Merit Badge at Regis University
- Blog
When asked to host local Boy Scouts for a kitchen tour and pizza making to help them earn their public health merit badge, the answer for the Bon Appétit team at Regis University was an easy yes!
Fork to Farm Grant Update: Black Mesa Ranch Powers Up
- Blog
Black Mesa Ranch’s dream project of an expanded solar array and cheese refrigeration unit has begun, with the help of a $5,000 Fork to Farm grant from Bon Appétit.
Fork to Farm Grant Update: Locals Seafood Seizes An Oppor-tuna-ty
- Blog
This past fall, to celebrate the 15th anniversary of our Farm to Fork program, Bon Appétit gave away ten $5,000 grants to our local farmers, fishermen, and artisans around the country to help them grow their business. Here’s how Locals Seafood of Raleigh, NC, is using theirs.
Reimagining the Food Machine: A Millennial’s Leap of Corporate Faith
- Blog
Our newest East Coast Fellow never thought she’d be working for a food corporation right out of college.
Women’s Basketball Teams Up for Home Cooking Class at U of Portland
- Blog
Busy college athletes have extra incentive to eat well and be healthy, but they tend to have even less free time than other students. That’s why Executive Sous Chef Kenneth Clemens and his team created a cooking class just for the University of Portland women’s basketball team.