Bon Appétit Management Company

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.

What if you could make a difference in the world just by eating lunch? If you’re one of the many thousands of guests eating at a Bon Appétit Management Company café, you already are!

By turning imperfect peppers into Dad’s World Famous Chili, General Manager Derek Whitney shares how we can all make a difference by “picking the ugly one.”

Lessons in which forest mushrooms are safe(r) to eat, and how climate change is affecting these wild foods.

We are proud to support the Food Recovery Network’s new gleaning initiative to provide fresh, nutritious produce to the hunger-fighting agencies this student-run nonprofit’s chapters work with.

A screening of the film Food Chains for National Farmworker Awareness Week at St. Edward’s University sparks a moving discussion from College Assistance Migrant Program student panelists.

Creating a program to incentivize Reed students to opt for reusable cups instead of disposable.

As this year’s Farmworker Awareness Week approaches, hundreds of Bon Appétit cafés around the country are preparing to spread the word about how few pennies per pound farmworkers earn for commonly picked produce items, and 20 locations are hosting a screening of the documentary Food Chains.