Bon Appétit Management Company

Gladys Burrell, affectionately known as Mrs. Gladys to Johns Hopkins students and staff, will retire after 47 years at the university’s Homewood campus

Fellow Maggie Kraft hosts a Healthy Kid event at Colorado College and reflects on how Bon Appétit’s program is about more than food and cooking: It’s about trusting kids, guiding them, and respecting their choices.

Five years ago, Bon Appétit began inviting Stepstone Academy Scholars to visit Case Western Reserve University in Cleveland for lunch and to learn about healthy food. This year, they got to cook their own!

Set just north of the idyllic Furman Lake, an extremely nutrient-dense lake with countless turtles, mallards, and black and white swans milling about, is Furman University’s farm in Greenville, SC.

The Food Recovery Network volunteers at University of San Francisco take their commitment to fighting food waste one step further — recovering food AND preparing and serving it at pop-up community dinners several days a week!

How one non-profit is trying to make the Chesapeake Bay more sustainable and fighting hunger through encouraging overfishing. Yes, overfishing!

Executive Chef Julie Picco may have just joined the team at the Restaurant at the Getty Center in Los Angeles this spring, but she is no stranger to farm-to-table cooking

Two events at Wheaton College in Wheaton, IL, focused on inspiring students to make good food choices for great health.

Beautifully flavored with garlic, spicy red pepper flakes, and a splash of vinegar, these greens prove you don’t need to add more salt in order to create more flavor.

In her 14 years and multiple promotions with Bon Appétit, Grove City College Operations Manager Lynna McNany has honed her problem-solving skills and learned a lot.