Even though Café Target is on the second floor of the Target Headquarters office towers in Minneapolis, it has the freshest herbs growing onsite — thanks to a customized vertical planting wall.
Blog: Sourcing
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Young Farmer Grows Up with Bon Appétit
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Longtime Bravo readers may remember Hunter Amlie, the cool 4-year-old with the sunglasses featured on the cover of spring 2009. And now, Hunter is Bon Appétit’s youngest Farm to Fork vendor!
Urban Garden Flourishes at Lesley University
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City Garden at Lesley University in Cambridge, MA, has taken shape under the stewardship of Prep Cook Manuel Soto-Soto.
Garden to Fork Initiative Thrives at State Auto Insurance
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Growing fresh, quality ingredients onsite at State Auto Insurance Companies.
Johns Hopkins Students Visit Roseda Farm
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A farm visit offers firsthand knowledge of how supporting a sustainable food system means being more than just willing to pay a higher price.
RS5’s Scraps Feed Local Rescue Farm
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Of course Bravo readers know just how important food recovery and reduction of food waste is to Bon Appétit’s core values. So imagine how tickled Executive Chef/General Manager Ron Stewart of RS5 Café was to form a partnership with a farm that will let Bon Appétit feed the farm’s animals as well as its fields.
From Roots to Shoots: Supporting a Network of Campus Farmers
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I first fell in love with Bon Appétit as a student and campus farmer at Washington University in St. Louis. I was part of a ragtag bunch of students growing vegetables with little experience — and yet, with every delivery of a few pounds of arugula or cherry tomatoes, the chefs and mangers at Washington University showed support and gratitude. However, a few professors and fellow students dismissed our work. They thought our efforts were “cute” and questioned why we chose to attend such a world-class university to grow string beans. All the while, our Bon Appétit team cheered us on for engaging in the production of our own food and thinking critically about our agricultural system. From attending potlucks at the garden to advocating for us in administrative matters, Bon Appétit had our backs. This relationship with our chefs and managers meant […]
Country View Dairy Farmstead Yogurt Keeps “Culture” on the Farm
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Most milk has to travel hundreds of miles to arrive at a processing facility to be transformed into yogurt. At Country View Dairy, a Bon Appétit Farm to Fork partner, milk travels less than 200 feet from cow to yogurt cup.
Bon Appétit Management Company, a Hero for the Hens
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Melissa Miller, executive chef at SAP, sits for an interview about Bon Appétit Management Company’s cage-free egg policy, then demonstrates how to cook a simple omelet. Directed by 4SP Films for the US chapter of World Society for Protection of Animals, the short video is intended to inspire other corporations to go cage-free in their egg purchasing.
Debunking Quinoa Myths at White Mountain Farm
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During my college visit road trip, I visited Farm to Fork partner White Mountain Farm, which grows quinoa in the gorgeous San LuisValley of Colorado. Ernie New was my tour guide. White Mountain claims to be the only successful large-scale quinoa operation in North America, and Ernie gets more orders than he can fill. (Seriously, he was hesitant to let me visit because he didn’t want me to do any advertising!) Here some of the quinoa truths and myths we discussed.