Bon Appétit Management Company

A perfect fall afternoon: a tour of Flamingo Ridge Farm, a discussion of sustainability and Bon Appétit, and a delicious farm-fresh meal prepared by Executive Chef Jenny Nguyen.

Bon Appétit’s registered dietitians hit the road with culinary educator and cookbook author Raghavan Iyer to train our chefs in healthy cooking techniques and stealth nutrition.

The cofounders of 5 Mountains Tea visit University of San Francisco and share the story behind their tea and the values they strive to uphold.

I’m excited to continue the conversation around food and food justice on college campuses where I refined my own convictions.

A visiting farmer makes an emotional appeal for people to make better choices when it comes to their meat — to pay more for and to appreciate a well-raised animal.

It’s an arms race amongst food service companies to provide the best campus food. That’s why even here at Bon Appétit Management Company, which started the restaurant-quality revolution in on-campus dining, we’re thrilled when our campuses are recognized for their high standards and innovative programs.

For the third year, Bon Appétit at Lewis & Clark College hosted Food Corps’ volunteer orientation, serving not only food, but also ideas about sustainability that volunteers can take back to the communities they serve.

David Evans of Marin Sun Farms shows a Bon Appétit team from headquarters around the Petaluma, CA, slaughterhouse he saved from closing.

Showing dedication, teamwork, and grit, Bon Appétit teams kept the doors open and the food hot during the Northeast’s winter storms.

A screening of the film Food Chains for National Farmworker Awareness Week at St. Edward’s University sparks a moving discussion from College Assistance Migrant Program student panelists.