Bon Appétit Management Company

Fellow Elise Kulers visited Bui Natural Tofu, a beloved Locally Crafted partner at Reed College and a mainstay for tofu enthusiasts in Portland, Oregon.

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. 

To celebrate our fruitful relationships with our Farm to Fork and Locally Crafted vendors, we’ve created an almost-quarterly series that shines a spotlight on this longtime partners. This quarter, we’re telling the story of Open Hands Farm, a beloved partner for a number of Minnesota-based Bon Appétit teams. 

During this year’s Women’s History Month, we’re spotlighting and celebrating the women-owned Farm to Fork vendors who supply our teams and the communities they serve. 

In this quarterly feature of our long-term Farm to Fork partners, we’re highlighting Bruce Adams of Green Valley Farms. Bruce is a beloved partner to the Bon Appétit at Furman team in Greenville, South Carolina.

During this quarter’s Farm to Fork feature, we’re telling the story of Horse Listeners Orchard, a beloved partner and friend to Bon Appétit teams across New England.

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.

In celebration of our 17th annual Eat Local Challenge, our chefs sourced a diverse array of ingredients from farmers, fishers, and makers, crafting 100% local (with the exception of salt) meals for guests.

We’re creating a new quarterly series that features longtime Farm to Fork and Locally Crafted vendors, starting with Squash Blossom Local Food in Santa Fe, New Mexico.

The Bon Appétit at WashU team forged new connections between community members and local Farm to Fork vendors through a digital meet and greet.