Bon Appétit Management Company

Students from Carleton College, St. Olaf College, and Macalester College came together at the Just Food Summit to ensure that they are working toward synergy rather than segregation — both on their own campuses and beyond.

Food can be a terrific window into learning about different cultures.

Chef/Manager Victor Lane of St. Martin De Porres High School leads the school’s first culinary club and inspires students to make wholesome food from scratch.

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.

At certain universities, students will be swiping their meal cards with high expectations now that two much-anticipated Best College Food lists are out.

A group of Hamilton College students in Clinton, NY, noticed that a lot of food was being left on students’ plates at the end of meals. Led by Real Food Hamilton, the school’s Real Food Challenge (RFC) chapter, they set out to raise awareness among their peers about how much they waste and why it matters.

Started by Firebellies in 2012, the Young Chefs program works in two school districts to empower and inspire at-risk youngsters through cooking.

Keri Barron, a graduating marketing intern for Bon Appétit at Case Western Reserve University in Cleveland, reflects on the skills and lessons she’s learned.

Bon Appétit and Biola University partnered for Creation Stewardship Week, a celebration to remind students and faculty of the responsibilities humans have to the planet and how personal decisions affect the world around us.

Congratulations to the Bon Appétit Management Company team at Reed College in Portland, OR, which follows Lewis & Clark College to become our second café to achieve gold certification from the City of Portland’s Sustainability at Work program.