Bon Appétit Management Company

In New York’s Hudson Valley, Farm to Fork vendor Hudson Valley Fresh Dairy offers an alternative dairying model that insulates small dairy farmers negative trends impacting the dairy industry.

In honor of the 25th anniversary of Farm to Fork, our groundbreaking local sourcing program, we’ve synthesized our many lessons learned into a white paper, Sowing Success: Local Food Purchasing Insights from 25 Years of the Farm to Fork Program.

Under the leadership of Culinary Director Kristela Nazario-Mendoza, the Bon Appétit Management Company at Chase Center team is putting Bon Appétit’s Farm to Fork program into action at one of the world’s premier sporting arenas.

The aroma of pizza crust, orange peels, chicken bones, and half-eaten sandwiches has become an all too familiar scent to Bon Appétit Management Company’s Midwest Fellow Elise Kulers and east coast Fellow Elise Dudley, who have weighed over 1,500 pounds of food waste produced by over 8,500 guests at colleges and universities this year.

Unlike most farm animals raised in the U.S., Greg Gunthorp’s turkeys, pigs, ducks, and sheep will never know the inside of an industrial livestock house. Instead, they spend their days outside on pasture, running amongst the trees in the rolling hills of Northeast Indiana.

Fight food waste with this unique recipe that uses the entire lemon – pulp, peel, juice, and all!

Stop Food Waste Day is a global event encouraging chefs, home cooks, and our guests to think about the impact of their food. Learn more about how fighting food waste is nothing new to us.

Think again and use every ingredient twice (or even thrice)! These tried and true tips are a great way to get you started on your food waste fighting journey.

Learn about real changes being taken to fix the systems that govern farm work.

Explore the main concerns of farmworkers in the face of the climate crisis.