Bon Appétit Management Company

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.

A group of Southern California Bon Appétiters visited two Farm to Fork partners, where they toured operations, learned about the production processes, and got hands-on experience with their food.

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