Bon Appétit Management Company

At Bon Appétit, our Dream promises that we provide “food that is alive with flavor and nutrition… for the well-being of our guests, communities, and the environment.” As I think about what this means in practice, ensuring that we do all we can to foster a well-informed relationship with food among our teams and guests is a core part of my vision.  

During a visit to Ferndale in September 2024, I experienced the power of Bon Appétit’s Farm to Fork Program firsthand.

A recent workshop held by all three of our Fellows focused on identifying herbs and learning about their flavor profiles and culinary uses.

As one of eight member farms of Hudson Valley Fresh Dairy cooperative, a Farm to Fork partner at Vassar, Tollgate exemplifies a commitment to high-quality milk and sustainable agriculture.

Whitman College’s First Foods station — likely one of the first of its kind on campuses across the United States — is a collaboration between Bon Appétit and the Native American Outreach office at Whitman.

Penn Dining chefs competed in their second annual Wellness Cup Competition, showcasing their plant-forward spin on an American classic: the burger. The winning dish was a true Bon Appétit classic, featuring seasonality, waste diversion, and teamwork — all on one plate.   

With their new comprehensive waste and compost progreams, Knox College is embarking on a new era of on-campus waste management.  

At The Claremont Colleges, also known as the 7C’s, Bon Appétit manages dining at Pitzer College, Claremont McKenna College (CMC), and Scripps College. Each campus feels completely unique, with its own staff, student culture, and cafés, but our shared commitment and collaboration around our sustainability commitments connects us all. Sustainability is embedded in their culture, thanks to the managers’ tireless efforts and close partnerships with students. 

Not everyone gets a poem written for them in honor of their retirement, but not everyone is Sia Mohsenzadegan, resident district manager of Bon Appétit at the University of the Pacific (U of P) in Stockton, CA. Sia has been with Bon Appétit for 33 years, and with U of P for 21 of those years.

Our VP of Food Education & Wellness Terri Brownlee shares her new vision for Bon Appetit’s approach to wellness messaging and programming in this letter, originally published in Bravo magazine.