Bon Appétit Management Company

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

Wesleyan celebrated the 15th anniversary of Bon Appétit’s Farm to Fork program with an all-local barbeque.

“I think it’s really cool. And it makes us be more aware of the healthy options that we have,” sophomore Anna Soppelsa said.

Students could vote for Savannah River Farms and other grant finalists

Fork to Farm grant finalists Savannah River Farm visits SCAD for Eat Local Challenge Day

Golden Acre farmer Jason Plotkin wants to extend his growing season year-round, with help from Bon Appétit.

When Kate Chandler got word over the summer that Bon Appétit was soliciting applications for its Fork to Farm Grant, she jumped at the opportunity to submit the college’s Campus Community Farm into the pool.

As students and professors return to Case Western Reserve University, they’re being greeted with new offerings such as gourmet grilled cheese and affordable upscale dining on campus.