Bon Appétit Management Company

This Black History Month, as we celebrate and amplify the voices of Black people in the United States, we also want to call attention to critically important programs like the CASFS apprenticeship, which do so much to offer onramps to farming, cultural foodways, and land justice for BIPOC folks.  

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.

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.

Polly Shyka and Prentice Grassi gave me a special tour of Villageside Farm, a Farm to Fork operation founded by Colby College alumni.

Southern California Bon Appétit teams joined me on field trips to Farm to Fork vendors, including a dairy, orange grove, and a roastery.

Bon Appétit chefs and farmers are teaming up with Row 7, renowned chef Dan Barber’s venture, to breed new varieties of produce for flavor and to raise money for public research

Fellow Shannon Tivona and the Bon Appétit team at Cornell College visited Farm to Fork partner Morning Glory Farm and toured operations with Owner Donna Warhover.

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.