Bon Appétit Management Company

Bon Appétit chefs and their guests are no strangers to donating excess edible food, but what about the food that never makes it to the café in the first place?

Upgrade your morning eggs by serving them in an antioxidant-loaded grilled portabello mushroom cap. Top with fresh herbs and a drizzle of truffle oil and your breakfast game just entered a whole new level.

When students at Oxford College bite into a fresh carrot or radish, there’s a good chance it was grown in their own backyard in Oxford, GA.

Many think “butter is back,” and that dairy need no longer be the diet kind. Is this true — should you be fattening up your choices? Our experts take a look at the research.

In the world of whole grains, wheat berries are a nutritional powerhouse. Sweet and nutty in flavor, this grain is packed with fiber, protein, and a healthy dose of B-vitamins.

Here’s our handy matrix of basic recipes to help you wrangle abundant produce in creative ways.

What’s the best way to deal with an overabundance of seasonal produce? That’s the special focus of Bon Appétit’s 12th Annual Eat Local Challenge on September 27 this year!

And as its frequent appearance on Best Campus Food lists attests, food is among the areas in which Brown has always shone. But it decided to up the ante even further as it recently welcomed Bon Appétit as its new food service partner.

Millions are playing Pokémon Go out of childhood nostalgia or simply interest, and Bon Appétiters across the country have joined in on the fun.

Congratulations to our teams at St. Olaf College (#5), Washington University in St. Louis (#9), Seattle University (#19), and Goucher College (#20)!