Bon Appétit Management Company

Executive Chef John Krickl teaches essential cooking skills, simple recipes, and cost- and time-saving tips to Wheaton College students so that they may continue to eat healthily and sustainably after graduating or moving off campus

At the start of the spring semester, Emory undergraduates Caroline Abbot and Crissy Hendrickson approached the Bon Appétit team with a solution to a common college conundrum: flex dining dollars left over at the end of the school year.

Fellow Caroline Ferguson brings her unique point of view and love of food and baking to her Bon Appétit Fellowship

Every cup of coffee that the student baristas at Café Circo, part of Reed College in Portland, OR, serve up has something in common: they were all made from beans roasted by Nicholas DiBacco

Gladys Burrell, affectionately known as Mrs. Gladys to Johns Hopkins students and staff, will retire after 47 years at the university’s Homewood campus

Fellow Maggie Kraft hosts a Healthy Kid event at Colorado College and reflects on how Bon Appétit’s program is about more than food and cooking: It’s about trusting kids, guiding them, and respecting their choices.

Five years ago, Bon Appétit began inviting Stepstone Academy Scholars to visit Case Western Reserve University in Cleveland for lunch and to learn about healthy food. This year, they got to cook their own!

Set just north of the idyllic Furman Lake, an extremely nutrient-dense lake with countless turtles, mallards, and black and white swans milling about, is Furman University’s farm in Greenville, SC.

The Food Recovery Network volunteers at University of San Francisco take their commitment to fighting food waste one step further — recovering food AND preparing and serving it at pop-up community dinners several days a week!

Two events at Wheaton College in Wheaton, IL, focused on inspiring students to make good food choices for great health.