Bon Appétit Management Company

Students at St. Edward’s go behind the scenes to get a better view of what striving for sustainability is all about at Bon Appétit.

In light of the overturning of California’s state ban on foie gras, CEO Fedele Bauccio shares his belief that foie gras has no place on menus.

More than 300 St. Olaf students joined other Bon Appétit guests to award Open Hands a Fork to Farm grant.

A front-page feature package, including video and slide show, about our Garden at AT&T Park

On September 26, a dozen Oberlin students volunteered to work on New Creation Farm in Chardon, OH. It was on this visit that farm owners Kristen and Scott Boehnlein learned they won Bon Appétit’s Fork to Farm grant.

Every September since 2005, Bon Appétit Management Co. has tested the creativity, ingenuity, and talents of its unit chefs with an event called the Eat Local Challenge.

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.