Bon Appétit Management Company

BAMCO Midwest Fellow Alyse Festenstein provides an insider’s look at the amazing campus farms at Lawrence, Duke, Oberlin, Carleton, Wash U, and Hampshire.

Always open to new things, Roger Williams University students try tasty low carbon makeover dishes and learn about beef and dairy’s impact on the environment and climate change.

From giving 10% of proceeds from sales to support sustainable practices on campus to supporting food recovery efforts, here are some ways we are contributing to sustainability at University of San Francisco.

The first campus location of Matt Fish’s Melt Bar & Grilled will open at Case Western Reserve University this summer.

We’re thrilled to be working with Matt Fish and Melt to bring a local favorite to the university’s dynamic campus dining scene.

“What was most important to us was a partner that we could work with who would listen to [students’] wants and needs—we found that in Bon Appétit and couldn’t be happier about it,” said Samuel Greco (SFS ‘15), GUSA Senate Speaker and member of the student planning committee for the pub.

We’ll be working with students at Georgetown on design concepts, menu ideas, and overall approach to the student center pub.

Carleton College is the first school to make an agreement with the Hmong American Farmers Association (HAFA). We will begin using HAFA fruits and vegetables in fall of 2014.

Students at Savannah College of Art and Design line up to sample and vote for the best chili made by Bon Appétit staff members.

The menu of this on-campus restaurant – with its emphasis on local procurement – could easily compete with any number of local bistros.