Bon Appétit Management Company

50 lucky students and community members scored spots in a special sushi-making class at Colorado College, led by members of the Bon Appétit team.

Brown University and the Massachusetts Institute of Technology are among the winners of the Henry P. Kendall Foundation’s New England Food Vision Prize

The relationship between the Bon Appétit team at Carleton College and the Minnesota Hmong American Farmers Association has proven immensely beneficial to both students and the local food movement

Using air-grown technology to make year-round planting possible, Living Greens Farm prioritizes sustainable growing practices, which Bon Appétit Fellow Lily Gross and Executive Chef Charlie Schwandt got to see first-hand with three Carleton College students.

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.