Bon Appétit Management Company

Executive Chef Ivy Magruder features a flavorful “sunken snapper” entrée for the Sunken Cities exhibit at Saint Louis Art Museum.

Bon Appétit Management Company partners with Beefsteak’s Chief of Produce Bennett Haynes to source vegetables and other products, ensuring that 20-percent of ingredients comes from local farms.

José Andrés’ Beefsteak opens at Cleveland Clinic’s new Crile Food Emporium, a food court collaboration with Bon Appétit Management Company.

Roger Williams University students work with Bon Appétit to rescue hundreds of pounds of food weekly

Students from the Boys & Girls Club of Metropolitan Baltimore visited Johns Hopkins University for lessons on healthy kitchen tips

Guests from Big Brothers Big Sisters of the Upstate arrived at Milliken’s corporate headquarters in Spartanburg to take part in Bon Appétit’s Healthy Kids Program.

Bon Appétit’s joint venture with Traci Des Jardins makes the list for the fourth year since it opened.

STEM Kitchen & Garden, known for their on-site garden and delicious menu, is featured as one of the top farm-to-table restaurants in San Francisco.

Students participate in the Campus Dining Services’ series of informal classes and tastings at Oberlin College.

Claire Cummings, the Waste Programs Manager for Bon Appétit Management Company, speaks with Food Tank about her passion for sustainable waste management and how to help build a better food system.