Bon Appétit Management Company

After Hamilton College made, along with many other Bon Appétit Management Company campus accounts, Daily Meal’s Top 60 list for best college dining, one student waxed poetic about the food she loves at Hamilton.

Hampshire College alumni magazine showcases President Jonathan Lash’s announcement of the college’s new Healthy Food Transition, which includes the transition to Bon Appétit Management Company’s food service and its expansion of producing its own food on campus.

Chefs at Oberlin College introduced some unique menu items to students Monday, including bison with a mushroom demi glaze and pork loin roast with peach butter sauce.

Eat Local Challenge Day provides opportunity for Duke Dining to highlight milestones and challenges of local food purchasing. While students dined on all-locals meals they got to learn more about the campus farm and its role in closing a sustainability loop.

About 2,100 SCAD students and staffers were exposed to a fully local meal for Eat Local Challenge Day. It’s a challenge Executive Chef Emmanuel May loves both for the creativity it requires and the boost it gives local farmers, many of whom were recruited to become SCAD suppliers through the Forsyth Farmers Market.

For Eat Local Challenge Day, Oberlin College chefs served such items as White Feather Bison Salisbury steak with Valley City mushroom demi-glaze to support local economies and Farm to Fork partners.

When it comes to the partnership between St. Olaf and Carleton Colleges’ food provider Bon Appétit Management Company, and local farmers, everybody wins. Local farming and its importance to Bon Appétit were celebrated at Carleton on Tuesday during the Eat Local Challenge – a day when the college’s chefs create and showcase a menu made completely from local ingredients.

Meal planning for college campus dining is much more than just about food.

General Manager Jorge Rama and Executive Chef Treff Baker enjoy creating a welcoming atmosphere at the Scott Law Center downtown.

Gjerde’s new restaurant, Shoofly, will be accompanied by a canning branch, set on extending the use of the Chesapeake Bay farm yields and supported by BAMCO-run Johns Hopkins University dining.