Bon Appétit Management Company

At St. Timothy’s boarding school in Catonsville, MD, sustainable food plays a central role in a holistic approach to education that pairs perfectly with Bon Appétit’s core values.

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

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.

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.

Campus farms aren’t just for college students anymore. In the past decade we’ve seen a surge of interest in growing food on college campuses — and recently, more corporations, restaurants, and museums are picking up spades and joining the movement.

The Campus Community Farm at St. Mary’s College used its Fork to Farm “seed” money to build a new greenhouse instead of the original planned hoop house.

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.

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.