Bon Appétit Management Company

At least 3,000 breakfasts, lunches and dinner will be provided seven days a week through June 12

The University of Chicago and others step in to pay support staff

The Bon Appétit team at Hillsdale College is excited to welcome Farm to Fork partner Glei’s Orchards and Greenhouses as a local provider of apples and apple cider.

Penn Dining hosted Sang Kee Duck House General Manager (and Penn alum) Henry Chow as part of their Lunar New Year celebration.

Chef José Andrés will open an eatery on Johns Hopkins University’s Homewood campus, serving dishes like tacos hongos and tortas.

Executive Chef David Smigo taught 15 students from Washington Elementary for a cooking class as part of the Healthy Kids in the Bon Appétit Kitchen program.

Macalester College students share about their experience working in the café, and what they’ve learned from their Bon Appétit team.

Butler University Executive Chef Brandon Canfield led a Healthy Kids in the Bon Appétit Kitchen class for children of Atherton Union faculty and staff, as well as the Boys and Girls Club.

John Hecko, general manager of Bon Appétit at DePauw University, discusses building culture and fostering community on campus through food.

Over at Emory University, you can peruse the Stem to Root plant-based dining station, at the newly built student center, to find a plethora of clean eats.