Bon Appétit Management Company

Penn Dining chefs competed in their second annual Wellness Cup Competition, showcasing their plant-forward spin on an American classic: the burger. The winning dish was a true Bon Appétit classic, featuring seasonality, waste diversion, and teamwork — all on one plate.   

With their new comprehensive waste and compost progreams, Knox College is embarking on a new era of on-campus waste management.  

At The Claremont Colleges, also known as the 7C’s, Bon Appétit manages dining at Pitzer College, Claremont McKenna College (CMC), and Scripps College. Each campus feels completely unique, with its own staff, student culture, and cafés, but our shared commitment and collaboration around our sustainability commitments connects us all. Sustainability is embedded in their culture, thanks to the managers’ tireless efforts and close partnerships with students. 

Not everyone gets a poem written for them in honor of their retirement, but not everyone is Sia Mohsenzadegan, resident district manager of Bon Appétit at the University of the Pacific (U of P) in Stockton, CA. Sia has been with Bon Appétit for 33 years, and with U of P for 21 of those years.

This fall, teams from Willamette University and Lewis & Clark College joined the Oregon chapter of the Make-A-Wish Foundation for the Foundation’s Fall Festival. From pumpkin decorating to crown-making and games, magic was made at this community-building event.  

Our chefs on college campuses around the country have the unique responsibility to expand the minds and palates of an emerging generation, and an opportunity to educate students about the importance (and deliciousness) of sustainably sourced seafood options, both wild-caught or farmed, that are served in their campus cafés. 

From a young age, food was my source of joy and creativity. As I got older, that fascination with food only grew. What was once a childhood pastime evolved into an obsession. I devoured cookbooks, immersed myself in documentaries, and cooked meal after meal for anyone willing to eat my food.  Through cooking, I discovered that food has a unique power to foster connections. Sharing meals and recipes helps build relationships and create lasting bonds, a lesson I learned early on and one that continues to inspire my work today. 

Telling the stories behind the food really resonates with me. Every plate holds layers of history, culture, and effort that’s often unseen until you dig deeper. I find inspiration in these stories—whether they come from local farmers discussing sustainable agricultural practices, or seeing firsthand how small, conscious changes from the consumer in a food system can ripple out to make a huge difference.

There wasn’t just one thing that drew me into food systems work, it was a culmination of all my previous passions, starting with horses. For almost two decades, my grandparents owned a 50-acre farm in the Shenandoah Valley in Virginia. The land had open pasture, dense woods, and manicured gardens that my grandmother dutifully maintained. I adored every part of that farm, especially the herd of horses my grandparents cared for. They were untrained and dirty, but during twice-annual visits, I spent all my time in the pasture. I grew up alongside them.

Here at Bon Appétit, we’re fortunate to be surrounded by talented people every day: baristas who wield a mean cappuccino and a knack for event planning; cooks who prepare delicious meals at scale and inspire their peers; cashiers who consistently brighten our guests’ days.   

Maybe YOU have a mind for numbers or a penchant for eye-catching merchandising. As busy operators, many of us wish we could devote more time to strengthening our skills and growing our careers at Bon Appétit.