Bon Appétit Management Company

Black Mesa Ranch’s dream project of an expanded solar array and cheese refrigeration unit has begun, with the help of a $5,000 Fork to Farm grant from Bon Appétit.

This past fall, to celebrate the 15th anniversary of our Farm to Fork program, Bon Appétit gave away ten $5,000 grants to our local farmers, fishermen, and artisans around the country to help them grow their business. Here’s how Locals Seafood of Raleigh, NC, is using theirs.

This time of year we see a lot of resolutions around food. Instead of worrying so much about what’s on your plate, focus on losing pounds in your garbage bin (or compost bin)!

When a local grape grower donated half a ton of grapes and a Farm to Fork vendor had several hundred pounds of apples he needed to get rid of, Mt. Angel Abbey Chef/Manager Paul Lieggi naturally thought about wine and applejack. Last September, local grower Mike Rava donated a thousand pounds of Maréchal Foch grapes to the Abbey in St. Benedict, OR. Paul’s team prepared to make grape juice. But when they learned that these were actually primo wine grapes, they started thinking a little more ambitiously. Front of House Server Lynne Rice had a connection to a local wine maker, Mike Cramer, so they visited him while his company was processing wine and were inspired to go for it. There are now about 60 gallons of “pretty darn good” wine brewing in the Abbey’s cellar, which will be used […]

Goucher College students are using what they learn in classes and much more to uncover some secrets to successful (sustainable, even!) campus farming.

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.