Bon Appétit Management Company

Working with Hampton Creek to perfect its dough for delicious, sustainable cookies, soon to be served in our cafés across the country

What’s more San Francisco than fresh produce and our beloved Giants? The local, seasonal, organic movement intersects with the orange and black.

Our team at Friendsview prepares a feast featuring local products to raise funds for Friends of French Prairie, an Oregon land conservation nonprofit.

For a San Francisco Giants fan that recently visited The Garden at AT&T Park, two of his favorite things came together: baseball and food.

The Presidio in San Francisco has become an easy weekend getaway for West Coasters. Explore its new restaurant, The Commissary, from celebrated local chef Traci Des Jardins.

The Hampshire College Farm crew picks 640 pounds of blueberries for dining hall use in pursuit of 100% local food.

Our SCU team earns first place and $5,000 scholarship prize at Gilroy Garlic Festival.

Two of humanity’s most basic needs are food and shelter…and Wash U (#1) rocks both.

Fresh eggs will soon be provided by Wesleyan’s student-run organic farm, which is funded by Bon Appétit, Wesleyan’s College of the Environment, and the Green Fund.

At Chase Field in Phoenix, the Diamondbacks have a swimming pool. At Kauffmann Stadium in Kansas City, the Royals get a series of glorious fountains. Now, at AT&T Park, we’ve got…chard.