Bon Appétit Management Company

Students partner with Bon Appétit to collect surplus food and deliver donations to nearby mission.

Denison University’s Food Recovery Network chapter makes sure giving and gratitude happens every day.

More than 300 St. Olaf students joined other Bon Appétit guests to award Open Hands a Fork to Farm grant.

When it comes to the food, students, faculty, and anybody else have their choice of six different concepts that range from a grab-and-go coffee bar to a full-service, sit-down bistro.

Educating the Penn community about sustainability, nutrition, and where its food comes from — while allowing attendees to eat their way through each event.

A visitor to Willamette University praises the small campus feel and exquisite meal she enjoyed.

On September 26, a dozen Oberlin students volunteered to work on New Creation Farm in Chardon, OH. It was on this visit that farm owners Kristen and Scott Boehnlein learned they won Bon Appétit’s Fork to Farm grant.

Open Hands was selected as one of two winners in the Midwest by guest votes at every Bon Appétit location in the region.

While Eat Local Challenge is a single-day initiative, RWU Chef de Cuisine Jonathan Cambra takes the spirit of the event to heart in preparing each day’s menu.

Under a big top tent, a seemingly endless array of locally produced culinary options, with a healthy side order of social responsibility