Bon Appétit Management Company

This little river-island farm produces an amazing amount of food, research, and education in the rainy Pacific Northwest.

Lessons in which forest mushrooms are safe(r) to eat, and how climate change is affecting these wild foods.

My tour of the hen house at our Farm to Fork partner South Mountain Creamery in Middletown, MD was full of surprises.

S.K. Piper, Midwest Fellow turned sustainability manager at Denison University in Granville, OH, had been wanting to start a buyer’s club to make these products available to the Denison community outside of the cafés. In the fall, her dream was realized, with help from some seniors from Denison’s Environmental Studies program.

How a $5,000 grant is helping a sustainable seafood distributor save time and “scale” up.

A group of Bon Appétit employees was happy to hit the road in LA when invited to do so by their Farm to Fork vendor Homeboy Industries, which was participating in the Every Angeleno Counts 5K Run/Walk — a combined effort of more than 2,000 participants.

We were rooting for Red Fire Farm to upgrade their winter vegetable storage.

My first field trip to a Farm to Fork vendor took place in a brisk 29 degrees, but I couldn’t have hoped for a warmer experience — one that brought many of Bon Appétit’s values to life.

Black Mesa Ranch’s dream project of an expanded solar array and cheese refrigeration unit has begun, with the help of a $5,000 Fork to Farm grant from Bon Appétit.

This past fall, to celebrate the 15th anniversary of our Farm to Fork program, Bon Appétit gave away ten $5,000 grants to our local farmers, fishermen, and artisans around the country to help them grow their business. Here’s how Locals Seafood of Raleigh, NC, is using theirs.