Food for Thought

This Black History Month, Bon Appétit Management Company is centering the experiences of Black farmers as key drivers of more equitable food systems.

We had the chance to talk with Nikki Presley, the Director of Farm Initiatives and Communications of the Persimmon Collective Fund, who works to support BIPOC farmers in the Southeast through greater access to land, capital, and technical assistance.

This Black History Month, Bon Appétit Management Company is shedding light on an unjust past for Black food producers while uplifting our Farm to Fork partners with businesses led by Black farmers, educators, and land stewards.  

With dozens of accounts and hundreds of employees in greater Los Angeles, many of our associates, clients and guests have been impacted by this catastrophe. Our hearts go out to all of them.  

As one of eight member farms of Hudson Valley Fresh Dairy cooperative, a Farm to Fork partner at Vassar, Tollgate exemplifies a commitment to high-quality milk and sustainable agriculture.

Whitman College's First Foods station — likely one of the first of its kind on campuses across the United States — is a collaboration between Bon Appétit and the Native American Outreach office at Whitman.

Penn Dining chefs competed in their second annual Wellness Cup Competition, showcasing their plant-forward spin on an American classic: the burger. The winning dish was a true Bon Appétit classic, featuring seasonality, waste diversion, and teamwork — all on one plate.   

With their new comprehensive waste and compost progreams, Knox College is embarking on a new era of on-campus waste management.  

Every year for the holidays, we choose an organization whose mission aligns with our own and give a gift on behalf of our clients. This year, in the spirit of caring, we’ve donated to three organizations around the country that together, create a full circle of care.