Our partner, Numi, provides us with assorted herbal and caffeinated Fair Trade Certified teas, ensuring fair wages, safe working conditions, and community development premiums to support health, education, and infrastructure projects. They work closely with farm partners around the world, sourcing 130+ organic ingredients from more than 34 countries, guaranteeing traceable ingredients and positive outcomes for tea workers and their communities.

Blog: Farm to Fork
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Sowing Success: Our New White Paper Highlights Lessons Learned from 25 Years of Purchasing Local Food
- Blog
In honor of the 25th anniversary of Farm to Fork, our groundbreaking local sourcing program, we’ve synthesized our many lessons learned into a white paper, Sowing Success: Local Food Purchasing Insights from 25 Years of the Farm to Fork Program.

Bravo is Back!
- Blog
We’re thrilled to share the newest issue of Bravo – affectionately known as the “almost-quarterly newsletter of Bon Appetit Management Company,” which went on hiatus during the pandemic. Today, it’s back with a new format but the same commitment to celebrating our people and their accomplishments. Check it out!

Farm to Fork Profile: Bon Appétit and The Common Market: The Story of an Ever-Expanding Partnership
- Blog
In 2010, the Bon Appétit Management Company team at the University of Pennsylvania struck up a partnership with The Common Market, a new non-profit organization dedicated to building sustainable and equitable local food systems. Nearly 15 years later, Bon Appétit and The Common Market have grown together, with Bon Appétit-served colleges, universities, cultural institutions, and corporate headquarters sourcing from The Common Market in Pennsylvania, New York, Georgia, Texas, Illinois, and beyond. Here’s the story of how the partnership, centered around shared values, grew from one metro region on the East Coast to span half of the United States.

Farm to Fork Profile: Stewarding Special Land, Making Special Cheese at Point Reyes
The cows of our Farm to Fork partners at Point Reyes Farmstead Cheese Company have a pretty awesome view. Situated at the southern tip of Tomales Bay in Marin County, California, the farm’s residents look out over the long, narrow bay to the Point Reyes peninsula, one of the most ecologically diverse (and breathtakingly beautiful) places in the country.

Farm to Fork Profile: Minnesota’s Campus Farms
- Blog
The St. Olaf College Garden Research and Organic Works (STOGROW) and the Carleton Student Organic Farm employ rotating summer student interns each year, who grow thousands of pounds of produce, all of which is purchased by Bon Appétit for the schools’ respective cafés. The farms, which are both just 1.5 acres, have an outsized impact, serving as hubs for experiential learning and community-building.

Farm to Fork Profile: Making it Work with Pride Road Farm
- Blog
When Najeeb Muhaimin approached Nicholas Walker, director of operations at Emory University, about buying the hibiscus products and pastured Halal chickens he was raising at Pride Road Farm, his poultry and hibiscus operation in Shady Dale, Georgia, Walker’s immediate response was: “Let’s make it work.”

Farm to Fork Profile: Red’s Best Flips the Script on Supply and Demand for Local Seafood
- Blog
Red’s Best was founded in 2008 by Jared (Red) Auerbach, a fisherman and entrepreneur who’d worked on boats in Alaska and Cape Cod and had noticed how small-scale fishermen were struggling to manage shifts in the regulatory landscape and in the ocean itself. They’ve been a partner for years, introducing many of our universities to lesser-known species with their fish of the day program.

Farm to Fork Profile: Wagon Coffee Empowers Women in Recovery
Wagon Coffee was started in 2020 by Tami Canaday, a former barista who moved up the corporate ladder in the coffee industry over 20 years before striking out on her own. She started her company as a way to support the recovery community that she and her husband Ryan help nurture in the Denver area through their non-profit, called FREE Recovery Community.

Farm to Fork Profile: A Generational Partnership with A&J Orchards
- Blog
Outside of Hood River, Oregon, fruit trees sprawl across acres and acres of bucolic landscape of the Columbia River Gorge. Sam Asai and his family have been tending their orchard here for generations.
Sam, whose grandparents emigrated from Japan in the early 20th century, owns and operates the orchard together with his family. Sam’s grandparents purchased some of the land that now makes up A&J’s acreage in the 1900s, raising their family and establishing their first fruit trees.