Bon Appétit Management Company

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.

Meet the student-run non-profit organization that partners with the Bon Appétit team at Colorado College to fight food waste, one donated meal at a time.

This Campus Farmers webinar will cover how different management structures — volunteers, departmental supervision, paid farm managers and/or interns —are used to achieve campus farms’ specific missions.

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.

This time of year we see a lot of resolutions around food. Instead of worrying so much about what’s on your plate, focus on losing pounds in your garbage bin (or compost bin)!

When a local grape grower donated half a ton of grapes and a Farm to Fork vendor had several hundred pounds of apples he needed to get rid of, Mt. Angel Abbey Chef/Manager Paul Lieggi naturally thought about wine and applejack. Last September, local grower Mike Rava donated a thousand pounds of Maréchal Foch grapes to the Abbey in St. Benedict, OR. Paul’s team prepared to make grape juice. But when they learned that these were actually primo wine grapes, they started thinking a little more ambitiously. Front of House Server Lynne Rice had a connection to a local wine maker, Mike Cramer, so they visited him while his company was processing wine and were inspired to go for it. There are now about 60 gallons of “pretty darn good” wine brewing in the Abbey’s cellar, which will be used […]

Goucher College students are using what they learn in classes and much more to uncover some secrets to successful (sustainable, even!) campus farming.