Bon Appétit Management Company

Josh Parr practices a new philosophy of the soil at Lafayette College’s LaFarm.

Led by Executive Chef Daniel Stern, the Quaker Kitchen is creating weekly food-centered opportunities for students to build community at University of Pennsylvania. Every Friday students gather together in Quaker Kitchen to prepare and share a meal, but this particular week was distinct. Through a partnership with Penn’s campus farm, a unique group of students were invited to enjoy a simple plant-forward meal highlighting seasonal ingredients.

From humble beginnings the garden at Capital Group’s Irvine campus has grown, literally and figuratively, into a beloved fixture of the campus experience, as well as a key part of its on-site sustainability program.

We’re introducing a new quarterly series that celebrates the work being done on campus farms and gardens at our accounts across the country, starting with the storied Carleton Student Organic Farm at Carleton College in Northfield, Minnesota.

The Wheaton College Garden has become a hub for a wide variety of initiatives after winning a Bon Appétit Student Activist Grant in 2019.

Congratulations to Bon Appétit partner Lafayette College, which was recently ranked in the top 10 for Sustainable Food and Dining in AASHE’s 2020 Sustainable Campus Index!

Bon Appétit Fellow Shannon Tivona joined student leaders from the campus Farm Club, for a special visit to Willamette University’s living educational laboratory known as the Zena property.

Fellow Peter Todaro shares insight into the Campus Farmers Network, created in 2013 to encourage and support growing food on campus at colleges and corporate locations.

Bon Appétiters at DePauw University stayed quite busy, even during the summer break, with a series of community focused events.

Bon Appétit Fellow Peter Todaro, who’s working on expanding Bon Appétit’s Campus Farmers Network, joins members of newly re-formed Macalester Urban Land and Community Health club (MULCH) to learn more about the campus farm