Bon Appétit Management Company

We’re busting myths about farmworkers to clarify the state of farm work in the United States.

On a recent visit to Lewis and Clark College in Portland, Oregon, West Coast Fellow Hillary Swimmer helped lead a food waste focused cooking demo with Executive Chef Michael Palmer and the college’s Office of Sustainability.

The Common Market, a non-profit food distributor with a mission to empower communities through local food, has partnered with Bon Appétit teams across the country.

Horse Listeners Orchard has been a long-time Farm to Fork partner of Bon Appétit-served colleges and universities in the northeast region from Connecticut to Massachusetts. Beyond cultivating 23 varieties of apples, and vegetables too, they partner with neighboring growers to aggregate produce — enabling them to source a yearlong supply of crushed tomatoes for our chefs — and deliver it all themselves.

Cucumber vines climbed 10 feet high to the top of the hoop house, leafy ginger plants intermingled with milkweed, calendula, and kale, and sunflowers towered over Fellow Elise Kulers during her visit to the Knox College Farm in Galesburg, Illinois.

Far above the bustling streets of Manhattan and many floors of priceless art and antiquities, Culinary Director Bill Telepan and the Bon Appétit at the Metropolitan Museum of Art team are tending to their garden.

West Coast Fellow visits the Milkhouse, a Farm to Fork vendor owned and operated by Colby College alumni Andy Smith.

On a sunny fall afternoon outside of Terre Haute, Indiana, Midwest Fellow Elise Kulers joined 20 first-year and transfer students of Saint Mary-of-the-Woods college on a tour of the White Violet Center for Eco-Justice farm.

Bon Appétit teams across the country celebrated our 18th annual Eat Local Challenge by going beyond simply serving delicious local food to helping guests shop locally, too.

This Fair Trade Month, we’re highlighting the meaning of Fair Trade Certified while celebrating our partner Numi Tea.