The Common Market, a non-profit food distributor with a mission to empower communities through local food, has partnered with Bon Appétit teams across the country.
Blog: Farm to Fork
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Visiting Horse Listeners Orchard: An Exploration of a Thriving Partnership
Horse Listeners Orchard has been a long-time Farm to Fork partner of Bon Appétit-served colleges and universities in the northeast region from Connecticut to Massachusetts. Beyond cultivating 23 varieties of apples, and vegetables too, they partner with neighboring growers to aggregate produce — enabling them to source a yearlong supply of crushed tomatoes for our chefs — and deliver it all themselves.
Exploring Eco-Justice in Action at the White Violet Center Farm
On a sunny fall afternoon outside of Terre Haute, Indiana, Midwest Fellow Elise Kulers joined 20 first-year and transfer students of Saint Mary-of-the-Woods college on a tour of the White Violet Center for Eco-Justice farm.
Bon Appétit Teams Celebrate Eat (and Shop!) Local Challenge 2022
Bon Appétit teams across the country celebrated our 18th annual Eat Local Challenge by going beyond simply serving delicious local food to helping guests shop locally, too.
Build Your Own 100% Local Grain Bowl at Home
One of the easiest ways to eat all-local meals is through versatile entrées like the trendy and delicious grain bowl. We have compiled a flexible formula that will help you get creative with locally available ingredients. Wherever you shop, from farmers’ markets, farmstands, and local co-ops to grocery stores, the tips and tricks below will help you develop delicious bowls, again and again.
Empowering Communities with Local Food
During this year’s Eat Local Challenge, Bon Appetit is helping our guests not only eat locally, but shop locally too. And while we all enjoy visiting a farmers’ market or a local farmstand, it’s worth exploring the myriad other benefits that local food and strong local food systems can provide.
Breaking Down Barriers to Local Food
To the uninitiated or unfamiliar, eating locally can feel daunting. During this year’s Eat Local Challenge, we’re here to help, with local shopping lists for our guests and this set of handy tips and tricks.
Creativity is Brewing at St. John’s College Fermentation Station
Bon Appétit Management Company General Manager Michael Cleary and his team introduce students to house-made ferments with new station concept.
Business is booming at Bui Natural Tofu, a Locally Crafted partner at Reed College
Fellow Elise Kulers visited Bui Natural Tofu, a beloved Locally Crafted partner at Reed College and a mainstay for tofu enthusiasts in Portland, Oregon.
Philosophizing About Coffee
Furman University has long served Due South Coffee in their Library Café, keeping students fueled on responsibly sourced and locally roasted beans. So, when Bon Appétit Fellow and Furman Graduate Elise Dudley reached out to Professor Sarah Worth about bringing her Philosophy of Taste students to experience a coffee tasting at Due South’s Roastery, the educator welcomed the opportunity.