Bon Appétit Management Company

Fellow Shannon Tivona shares her experience and success engaging students about important food issues through a unique trivia game.

Manager of Strategic Initiatives Nicole Tocco Cardwell organized a visit to Farm to Fork partner High Lawn Farm, who supplies milk to almost all of Bon Appétit’s Massachusetts campuses.

St. Olaf College students joined Bon Appétit Fellow Shannon Tivona on a visit to Open Hands Farm in Northfield, MN, where they learned about the farm’s operations and the power of Farm to Fork relationships.

Bon Appétiters visited Farm to Fork partner Main Street Project in Northfield, MN, which creates pathways out of poverty for rural Latino immigrants in low-wage jobs.

The Post-Landfill Action Network hosted its annual Students for Zero Waste conference at the University of Pennsylvania, and Bon Appétiters planned a zero-waste event for 500 students from around the country.

Executive Chef Tony Smoody of Case Western Reserve University’s Michelson and Morley Restaurant named his vegan protein flip of the Reuben sandwich a “Shrooben”, ditching the beef in favor of a plant-forward alternative.

Ask about April Powell, Washington University in St. Louis’s general manager, and you will repeatedly hear “rock star.”

Supporting local farmers is more important than ever, and doing so just got a little easier for the Bon Appétit Management Company team at Hampshire College in Amherst, MA.

Oxford College Executive Chef Duke Walsh was honored with the Action Ministries’ Life-Changer Award, given to someone who goes above and beyond to give back to their community.

Through a partnership between Student Development and Bon Appétit, Denison University students participated in a series of three classes called Teaching Kitchen held over the summer session at the Granville, OH, campus.