Bon Appétit Management Company

Bon Appétit at Seattle University collaborated with the school’s Center for Environmental Justice and Sustainability and the student clubs Just Serve, Health and Wellness Crew, and Food with Spirit to host a second annual Food Day cooking class.

Students at Oberlin College were overjoyed to have Farm to Fork partner Larry Klco of Rainbow Farms sell his rainbow-colored produce on campus.

Bon Appétit Fellow, Peter Todaro, shares the story behind Donna Warhover’s farm, Morning Glory, after visiting the Bon Appétit Farm to Fork vendor.

Erin Johnson and Ben Doherty, owners and operators of Open Hands Farm, welcomed a group of Bon Appétit team members and Carleton College students to the farm to share their story — one that is deeply entwined with Bon Appétit’s.

At Whitman College in Walla Walla, WA, a group of students in the Whitman Glean Team are doing their part to get uneaten food out of the field and into the hands of people who need it.

At St. Olaf College, Executive Chef Matthew Fogarty started a series of weekly “Home State specials” that celebrate nostalgic regional foods in all their quirky glory

Claire Kelloway joins Oberlin College students on a tour of Farm to Fork partner Miller Orchard in Amherst, not far from the campus in Oberlin, OH.

Denison Dining recently hosted a kitchen takeover series for the Denison senior class. The 20 attendees learned nutrition, cooking, and wellness techniques they can use during their senior year at the Granville, OH, campus — and beyond.

Back in 2009, Gallaudet students and Bon Appétiters transformed an abandoned volleyball court into 14 garden beds. Since then, Gallaudet’s garden has also gone through different management structures, all leading up to a major transformation this season.

Massachusetts Institute of Technology in Cambridge, MA, boasts sweeping vistas of the Charles River and Boston’s impressive skyline. It also now boasts something else: a rooftop farm.