Bon Appétit Management Company

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.

Hampshire College’s new dining services provider, Bon Appétit Management Company, supports local and sustainable initiatives by purchasing campus-grown food.

Bon Appétit Management Company’s low-carbon strategies are explored in this series piece exploring the challenge of keeping ourselves fed at a time of rapid social and environmental change.

International magazine highlights Bon Appétit Management Company’s waste reduction efforts such as onsite composting and trayless dining.

Equitable Food Initiative raises wages and increases quality control.

An alliance of retailers, fruit growers, and farmworkers has begun a program to promote healthy produce and improve working conditions.

By showcasing foods that have a smaller carbon footprint, as alternatives to dairy, meat, and packaged products, the Bon Appétit staff at St. Olaf College helped students learn about how their food ingredient choices affect the environment.

St. Olaf College’s food provider, Bon Appétit Management Company, the college’s food provider, took the day to give out free earth-friendly smoothies and educate students about their ongoing push for sustainable food practices.

Bon Appétit Management Company’s Low Carbon Diet Day takes Earth Day as an opportunity to educate university students on low-carb dining–the kind that means reduced carbon footprint, not reduced carbohydrates.