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Nimal Amarasinghe, affectionately known as Chef Nimal, is a familiar face at Cleveland Commons, known for serving up delicious meals with a smile. As Residential Executive Chef for Bon Appétit Management Company at Whitman College, he takes pride in creating menus that reflect the tastes of diverse campus cultures while reinventing comfort foods.
In recognition of its efforts to pioneer a more sustainable local food system, the 2025 Sustainable Campus Index ranked Emory University fifth in Food and Dining. This marks the fifth consecutive year Emory has been named a top performer.
Roger Williams University students returned this fall to a refreshed Upper Commons, following a summer-long $2 million renovation project designed to expand dining options, highlight sustainability, and enhance the student experience.
Bon Appétit’s Healthy Kids in the Kitchen program returned again this year, hosting students from Solon to learn about healthy foods and choices.
Leftover cafeteria food at Emerson College will be donated to local students in need this winter break. The Bon Appetit Management Company, which caters Emerson’s dining hall, is donating leftover prepared foods, produce, pantry, and refrigerated items to Food For Free, a non-profit helping fight food insecurity.
On a recent Friday, the menu at Whitman College’s dining hall looked a little different than normal. There was roasted elk, fry bread with huckleberry jam, and cedar plank smoked rainbow trout. These “first foods” are representative of the region’s Indigenous people. And Whitman College will now have a station highlighting them on the first Friday of every month.
Bon Appetit’s new Dine Well, Eat Smart monthly takeover series at UPenn taps into the college-age generation’s wants and needs, from lowering their carbon footprint, to elevating their mood, all in a chill, low-key manner.
Seeking relief from South Florida’s soaring heat, outdoor workers in South Florida appealed to politicians in Miami-Dade and Tallahassee for help. They got none. Now, a coalition of farmworkers from South-Dade and Immokalee intend to take their campaign directly to the powerful fast food and grocery industries that buy the produce they harvest.
Transylvania student makes 100 ceramic coins as a thank you to the Bon Appétit team on campus.
Bon Appétit Executive Chef Gustavo Sanchez-Salazar finds a home away from home at Furman University.