Bon Appétit Management Company

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.

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!

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.

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.

Our newest East Coast Fellow never thought she’d be working for a food corporation right out of college.

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.

Pickles and preserves have long been staples in self-sufficient kitchens. In a recent Food Preservation class at Colorado College, students and staff discovered that the meaning and memories behind this lost art may be just as important.

Students from Carleton College, St. Olaf College, and Macalester College came together at the Just Food Summit to ensure that they are working toward synergy rather than segregation — both on their own campuses and beyond.

Food can be a terrific window into learning about different cultures.

David Rushing, the executive chef of Washington University in St. Louis’s DUC, can’t throw his weight around in the kitchen anymore. No, he hasn’t been demoted — he’s just half the man he used to be, after participating in ABC’s Extreme Weight Loss.