Bon Appétit Management Company

Cooking for the President of the United States

S.K. Piper, Midwest Fellow turned sustainability manager at Denison University in Granville, OH, had been wanting to start a buyer’s club to make these products available to the Denison community outside of the cafés. In the fall, her dream was realized, with help from some seniors from Denison’s Environmental Studies program.

The first Garden community program — with 20 kids from the YMCA and Boys And Girls Club Tenderloin locations — was a huge success … and a lot of fun for the grownups involved, too!

Sure, restaurants can be dark these days, but imagine one with no light at all, where only your sense of touch and taste could guide you.

College campuses are active learning centers for many things, but dining etiquette is not usually part of the curricula.

How a $5,000 grant is helping a sustainable seafood distributor save time and “scale” up.

My family instilled a serious love of food in me, but it took years and many different experiences to even begin to figure out my place as a consumer and an instigator of change in the food system.

A group of Bon Appétit employees was happy to hit the road in LA when invited to do so by their Farm to Fork vendor Homeboy Industries, which was participating in the Every Angeleno Counts 5K Run/Walk — a combined effort of more than 2,000 participants.

We were rooting for Red Fire Farm to upgrade their winter vegetable storage.

My first field trip to a Farm to Fork vendor took place in a brisk 29 degrees, but I couldn’t have hoped for a warmer experience — one that brought many of Bon Appétit’s values to life.