Bon Appétit Management Company

On a sun-filled Saturday, hundreds of Northern Californians convened to see one of America’s best-known chefs, Mario Batali, in person and to celebrate the importance of American farmers.

Coffee is often times a thankless item for food service providers. Its availability is expected each second of every day across multiple locations on campuses. Even with a strong environmental consciousness on West Coast college campuses, most students just want a cup of coffee fast and hot, no matter where it came from. When it comes to Groundwork Coffee, however, a Farm to Fork coffee roaster in North Hollywood, the origin of their beans and the communities who produced them are held in high consideration. Not only does Groundwork roast tasty coffee beans, but they also have a strong commitment to conservation and supporting communities in need. During an October visit to the LA area, I visited Groundwork Coffee and met sales manager Sean Adler, who gave me a tour of the facilities, where they roast thousands of pounds of […]

This webinar will help clear up concerns and misconceptions about how restaurants can donate unsold food, covering food safety and the protections afforded by the Good Samaritan Act.

Our West Coast Fellow and University of Redlands students take a field trip to Three Sisters, a small but dynamic organic farm run by Abby and Jason Harned.

Cookbook author Kerry Dunnington, Hopkins students, and Bon Appétit staff visit the Center for a Livable Future’s Aquaponics Project to learn more about two key ingredients in Kerry’s demo: tilapia and sorrel.

The herb and spice farm Arizona Herb Daddy delivers the most extraordinary flavors to our Café Allegro team at the Musical Instrument Museum in Phoenix.

Lewis & Clark College Sous Chef and Farm to Fork champion Ethan Davidsohn talks about his passion for cooking and sourcing sustainably.

A group of Hamilton College students in Clinton, NY, noticed that a lot of food was being left on students’ plates at the end of meals. Led by Real Food Hamilton, the school’s Real Food Challenge (RFC) chapter, they set out to raise awareness among their peers about how much they waste and why it matters.

A group of Wesleyan University students who’d immersed themselves in farm labor issues and food deserts visited Urban Oaks Organic Farm. Just 13 miles away from campus, they got to learn about these issues firsthand — and see where some of the fruits and vegetables they eat every day on campus are grown.

The Bon Appétit team at Washington University in St. Louis (WUSTL) has long made fighting waste a top priority, whether it’s finding streamlining purchasing practices to reduce kitchen waste, coming up with creative ways to decrease overall waste, or fueling a fleet of trucks on used fryer oil.