It’s an arms race amongst food service companies to provide the best campus food. That’s why even here at Bon Appétit Management Company, which started the restaurant-quality revolution in on-campus dining, we’re thrilled when our campuses are recognized for their high standards and innovative programs.
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Lewis & Clark College Feeds Food Corps Volunteers’ Stomachs and Minds
- Blog
For the third year, Bon Appétit at Lewis & Clark College hosted Food Corps’ volunteer orientation, serving not only food, but also ideas about sustainability that volunteers can take back to the communities they serve.
Employee Spotlight: Chris Smith, From Dancer to U Penn Executive Chef
- Blog
The wants, needs, and desires of college students are always evolving — trying to avoid the freshman fifteen, needing a late-night snack to power through finals week, or craving some biscuits and gravy on the weekend. If you’re lucky, you have a chef like Christopher Smith on your campus.
Bon Appétit Chefs Recruit Le Cordon Bleu Students
- Blog
Most culinary school students do it for the love of the profession — and expect grueling, family-unfriendly hours, and low pay when they graduate. But Le Cordon Bleu students were thrilled to learn about an better path, with Bon Appétit.
Fork to Farm Grant Update: Garden Treasures Is Growing Greenhouses
- Blog
Garden Treasures used its grant money to buy and ship greenhouse posts for six of the 10 greenhouses they had acquired from retiring Oregon farmers and built two of them with help from volunteers.
Employee Spotlight: Wrappin’ with Robert Scott
- Blog
Longtime Bon Appétiter Rob Scott is a rock star on the Wash U campus.
Bon Appétiters Visit Slaughterhouse that Saved the Bay Area’s Local Meat Industry
- Blog
David Evans of Marin Sun Farms shows a Bon Appétit team from headquarters around the Petaluma, CA, slaughterhouse he saved from closing.
Fork to Farm Grant Update: Campus Community Farm at St. Mary’s College of Maryland Finishes Greenhouse
- Blog
The Campus Community Farm at St. Mary’s College used its Fork to Farm “seed” money to build a new greenhouse instead of the original planned hoop house.
Fork to Farm Grant Update: Horse Listeners Orchard and the Three-Legged Stool
- Blog
Farmer Matt Couzens believes Bon Appétit’s Farm to Fork program only functions when all three teams — Bon Appétit, local farmers, and supportive students — are equally invested.
Even Record Blizzards Couldn’t Stop Bon Appétit Teams This Winter
- Blog
Showing dedication, teamwork, and grit, Bon Appétit teams kept the doors open and the food hot during the Northeast’s winter storms.