Bon Appétit Management Company

Peace Coffee is a Fair Trade, sustainably grown and distributed coffee company — and a staple of Twin Cities coffee culture. I visited Peace Coffee on my own when I first began my fellowship, and I was thrilled to bring a group of students from my alma mater, Macalester College, along for another tour this past summer — via bike! Minneapolis is a great place to live in so many ways. One that’s dear to me is its “bike highway, the Midtown Greenway. This bike and pedestrian highway was conceptualized pre-2000, and was built on the Midtown Greenway Corridor — a section of land previously used as a railway. About half of our Macalester group biked with me via the Greenway, and the other half of the group took public transit, which was generously subsidized by the Sustainability Office during their appointed […]

On a visit to Santa Cruz Coffee Roasting Company, students learn all about this unique collaboration among Bon Appétit, a local coffee roaster, and a nonprofit driven by ethics and environmental stewardship.

A small North Carolina farm’s successful transition from tobacco to food.

The genesis story of Bon Appétit supplier Peace Coffee is an impeccable example of how important and rewarding it can be to follow a product all the way back to its beginnings.

A perfect fall afternoon: a tour of Flamingo Ridge Farm, a discussion of sustainability and Bon Appétit, and a delicious farm-fresh meal prepared by Executive Chef Jenny Nguyen.

The cofounders of 5 Mountains Tea visit University of San Francisco and share the story behind their tea and the values they strive to uphold.

A visiting farmer makes an emotional appeal for people to make better choices when it comes to their meat — to pay more for and to appreciate a well-raised animal.

Garden Treasures used its grant money to buy and ship greenhouse posts for six of the 10 greenhouses they had acquired from retiring Oregon farmers and built two of them with help from volunteers.

David Evans of Marin Sun Farms shows a Bon Appétit team from headquarters around the Petaluma, CA, slaughterhouse he saved from closing.

Farmer Matt Couzens believes Bon Appétit’s Farm to Fork program only functions when all three teams — Bon Appétit, local farmers, and supportive students — are equally invested.