Bon Appétit Management Company

Bon Appétit Fellow Lily Gross joined St. Olaf College Assistant Professor Kiara Jorgenson and her students for a visit to St. Olaf alumna Rebecca Carlson’s own Seeds Farm (now a Farm to Fork partner).

The Bon Appétit team at Butler University were excited to invite students from the College of Pharmacy and Health Sciences to a two-class series focusing on nutrition and kitchen basics.

Gordon College Line Cook David Mather grew his passion project into Simply Green, an indoor farm offering fresh microgreens to local customers, including his Bon Appétit team.

Bon Appétit Fellow Shannon Tivona visited the University of San Francisco for a Q&A with a Sustainable Business Strategies class, kitchen tour, and service run with Food Recovery Network student volunteers.

Case Western Reserve University Chef/Manager Jonathan Barger led an educational cooking demo benefiting families at the Ronald McDonald House in Cleveland.

Longtime Farm to Fork partners David and Nancy Brown hosted students from George Fox University and their Bon Appétit team for a special visit to Mustard Seed Farms.

To help address food insecurity on campus, General Manager Julie Severance and Community Adviser and Lawrence University student Molly Ruffing collaborated to offer more ways to involve students in relief efforts.

The Bon Appétit teams at Johns Hopkins in Baltimore and St. Timothy’s School came together for a special tour and picnic at St. Timothy’s own Redlands Farm in Stevenson, MD.

Bon Appétiters from Fred Hutchinson Cancer Research Center enjoyed a day on the water with their Farm to Fork partners from Lummi Island Wild.

Bon Appétit Fellow Shannon Tivona joined student leaders from the campus Farm Club, for a special visit to Willamette University’s living educational laboratory known as the Zena property.