Bon Appétit Management Company

Congrats to our former Fellow, Alyse Festenstein, who is now working as a sourcing coordinator. Her top accomplishments include increasing the share of food purchases at Emory University that qualify as local or sustainable by 15%.

Take a look inside Emory’s new interim dining facility, now serving food for a variety of summer programs and gearing up to offer upwards of 3,600 meals per day when students flock back to campus this fall

Bon Appétit chefs take the Better Burger Challenge, blending high-quality beef with organic vegetables, mushrooms, or legumes to create a juicy, delicious patty that is better for our guests and the environment. Try making a Better Burger yourself!

Executive Chef John Krickl took students on a full tour of the operation behind the 30,000 meals served at Wheaton College each year. During the tour, he discussed purchasing policies, food recovery, and answers to the students’ most burning questions

“What makes Bon Appétit so special?…The whole company is based on three standards of food; it is alive with flavor and nutrition, prepared from scratch and sourced in a socially responsible manner.”

Northfield, Minnesota is home to the outstanding Food Recovery Network (FRN) chapter at Carleton College. The chapter has seen tremendous growth since its founding in 2013.

Vassar-funded hoop houses will greatly enhance the amount of fresh vegetables available to the college when Bon Appétit commences operations in June

Since its founding in 2013, the FRN chapter at Carleton has seen tremendous growth, with support from the Bon Appétit team.

Furman University alum and host of Studio 62 Jamarcus Gaston invites Executive Chef Chris Harris and others from Furman and Edible Upcountry to talk about the revolution in the food served at the university

We’re proud supporters and purchasers of local, organic ground beef from Mindful Meats, which merged with Marin Sun Farms after the owners of the companies wed in 2016