Bon Appétit Management Company

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.

Claire Kelloway joins Oberlin College students on a tour of Farm to Fork partner Miller Orchard in Amherst, not far from the campus in Oberlin, OH.

Bon Appétiters and guests from Oberlin College, Case Western Reserve University, and the Cleveland Botanical Garden were inspired by touring Green City Growers (GCG), the largest urban greenhouse in the nation

Long curious about the people, soil, and effort that go into producing Farm to Fork products, Executive Chef John Krickl and Sous Chefs Omar Rocha and Mike Godlewski decided to tour three local farms to learn more

Longtime Bon Appétit client University of San Francisco recently purchased Star Route Farms, the oldest continuously certified organic farm in California, and plans to use the farm to introduce community partnerships and academic opportunities

More than 45 Bon Appétit culinarians and marketing folks from throughout Northern California got together for a Chefs’ Exchange to network and enjoy one another’s company in this high-growth region

It doesn’t matter if you’re in California, Florida, or Maine. If you buy an organic leek at the grocery store, there’s a good chance it came from a single farm in Washington.

The farming program at Carleton is almost completely student-run, with staff changing year to year, a fact that made the professionalism of the farm even more impressive.

Bon Appétit’s newest Fellow, Peter Todaro, is passionate about redeveloping and strengthening local food systems.

The Pacific Northwest’s once-thriving heirloom grain industry has been supplanted by the large-scale monocrops more often grown in the nation’s plains. But an alternative movement is working to bring flavor and nutrition back to the region’s bread.