Bon Appétit Management Company

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.

My tour of the hen house at our Farm to Fork partner South Mountain Creamery in Middletown, MD was full of surprises.

The controversy over whether to consider sustainability as part of the government’s recommended dietary guidelines.

S.K. Piper, Midwest Fellow turned sustainability manager at Denison University in Granville, OH, had been wanting to start a buyer’s club to make these products available to the Denison community outside of the cafés. In the fall, her dream was realized, with help from some seniors from Denison’s Environmental Studies program.

How a $5,000 grant is helping a sustainable seafood distributor save time and “scale” up.

My family instilled a serious love of food in me, but it took years and many different experiences to even begin to figure out my place as a consumer and an instigator of change in the food system.

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.