Bon Appétit Management Company

While fruits and vegetables are almost all nutritious for our bodies, they are not all equally beneficial for maintaining and improving the health of the environment. Here are some suggestions for what to do about foods that are nutritious, but also have a high carbon footprint making them less healthy for the earth.

Every day, Americans take the abundance and low cost of our food supply for granted. Ironically, farmworkers — those whose lives are spent harvesting the fruits and vegetables we eat — can rarely afford to purchase them.

Case Western Reserve students and Bon Appétit staff sit down with the CEO of Green City Growers, one of the largest urban greenhouses in the United States.

After growing up in Nebraska, the land of corn and cattle, I didn’t hear the term “sustainability” until I enrolled at Willamette University in Salem, OR, in 2006. And not until my sophomore year did I really connect the need for sustainability to the food system.

As I and the other current and former Fellows learned on our recent field trip to Monterey Bay Aquarium — whose Seafood Watch program has long been an important Bon Appétit partner organization — one thing that sets it apart is its mission to inspire the conservation of the oceans. And inspired we were by the end of the day.

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.

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!

City Garden at Lesley University in Cambridge, MA, has taken shape under the stewardship of Prep Cook Manuel Soto-Soto.

Growing fresh, quality ingredients onsite at State Auto Insurance Companies.

A farm visit offers firsthand knowledge of how supporting a sustainable food system means being more than just willing to pay a higher price.