Bon Appétit Management Company

Fellow Taiyo Scanlon-Kimura invited members of the national marketing and communications team to join him in visiting Farm to Fork partners to learn about their sustainable seafood, organic vegetables, and cage-free eggs.

Jon Westdahl, owner of Squirrel and Crow in Portland, is cooking soy-free tempeh to provide a delicious soy-free plant-based protein option vegetarians and meat eaters alike.

Bon Appétiters were invited, along with other local chefs, to cook dinner at The Farm on Putah Creek in the final installment of the Dinners on the Farm series for the Center for Land-Based Learning.

A group of Northern California Bon Appétiters were in hog heaven when they toured Loveland Farms in Petaluma, CA, and learned about their 600 gestation crate-free, pasture-raised pigs.

On a crisp spring morning, the Bon Appétit team at Birmingham-Southern College joined members of REV Urban Food Project, a local aggregator, on a trip to Neal Pope’s Farm

The farm at Case Western Reserve University in Cleveland is more akin to a land-grant institution’s research farm than the small but mighty student-run operations found on most Bon Appétit campuses.

Vassar College leases 12 acres of former college farmland to a pioneering food nonprofit called the Poughkeepsie Farm Project, a community farm with a commitment to education and food justice

Students at Oberlin College were overjoyed to have Farm to Fork partner Larry Klco of Rainbow Farms sell his rainbow-colored produce on campus.

Erin Johnson and Ben Doherty, owners and operators of Open Hands Farm, welcomed a group of Bon Appétit team members and Carleton College students to the farm to share their story — one that is deeply entwined with Bon Appétit’s.

At Whitman College in Walla Walla, WA, a group of students in the Whitman Glean Team are doing their part to get uneaten food out of the field and into the hands of people who need it.