Bon Appétit Management Company

As Bon Appétit Fellows, part of our job is to travel to the different campuses we serve and collaborate with our culinary teams, along with university staff and student clubs, to engage students and inspire the next generation of sustainable food lovers and advocates. It’s always fun to get hands-on, of course, which is why we designed our quick pickling demo.

Far above the bustling streets of Manhattan and many floors of priceless art and antiquities, Culinary Director Bill Telepan and the Bon Appétit at the Metropolitan Museum of Art team are tending to their garden.

Founded almost 25 years ago, the Whitman Organic Garden sits on an urban plot of land at the edge of the Whitman campus, steps from the neighborhood that borders the college.

The more you know, the more you can (re)grow! It’s the gift that keeps on giving.

The Garden at Oracle Park team partnered with environmental activist and hip-hop musician Letef “DJ Cavem” Vita to teach Bay Area youth about gardening

The Presidio Foods community gardens are thriving, and Bon Appétit chefs are excited to help grow and share local ingredients with their surrounding community.

Fellow Peter Todaro shares insight into the Campus Farmers Network, created in 2013 to encourage and support growing food on campus at colleges and corporate locations.

A not-so-hidden treasure is thriving on the Overstock.com campus. The 9,000-square-foot glass greenhouse grows a wide variety of crops year-round, from cucurbits and passion fruit, to purple cauliflower.

Bon Appétit Fellow Peter Todaro, who’s working on expanding Bon Appétit’s Campus Farmers Network, joins members of newly re-formed Macalester Urban Land and Community Health club (MULCH) to learn more about the campus farm

Lafayette College’s library and campus farm join forces to empower community members to grow their own foods through a free source of organic seeds.