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.

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.

Find out what it’s like to join the Willamette University Food Recovery Network chapter on one of their nightly recoveries donating surplus food from the Goudy Dining Hall to Salem community organizations.

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.

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.

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