Watch out California, there’s a new “green” college in town — one you might not have encountered! At Marymount California University in Los Angeles (formerly known as Marymount College), Bon Appétit General Manager Donna Novotney and Executive Chef Luis Jimenez have worked closely with the college’s sustainability officer, Kathleen Talbot, to tackle waste in the dining hall head on. In one semester they’ve gone trayless, phased out Styrofoam to-go containers, successfully implemented a reusable to-go container program, started a student garden, and launched a living herb wall!
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Northfield, MN Community Rallies for Rainy 2013 Farm Bike Tour
- Blog
Small, organic farms and bikes attract the same sort of fans, it appears — both are undeterred by inclement weather. Despite chilly rain, over a hundred students and community members came together for a bicycle-powered celebration of local farms, the second annual Farm Bike Tour, in Northfield, MN,
Apples with Homemade “Barely Salted” Caramel Sauce
- Blog
Apples with Homemade “Barely Salted” Caramel Sauce. This simple dessert achieves the mature flavor of salted caramel with just a pinch ofsea salt. Serves 4-6.
Recipe: North African Brown Rice and Lentils with Gremolata
- Blog
North African Brown Rice and Lentils with Gremolata. Sautéed onion and an eclectic blend of spices contribute plenty of flavor to this simple rice and lentil dish topped with a zesty blend of olives, lemon, and herbs. Serves 4.
Ask Mickey: Shake the Salty Habit
- Blog
Salt has been in the news lately, with the most up-to-date advice recommending that most of us scale back our sodium consumption to within the range of 1,500 to 2,300 milligrams per day (ask your healthcare provider for the best number for you to aim for). Need some perspective? A single teaspoon of table salt has 2,300 milligrams. Lowering sodium can be a difficult task, but it’s worth doing in order to protect your heart and maintain healthy blood pressure.
U of Portland Student Wins Eat Local Challenge Photo Contest
- Blog
We’ve collected the best of the #eatlocalchallenge-tagged food photos here and here, and our judges have selected the entry (pictured above), from Alison Gay, aka @eatburnbalance on Instagram, as the winner!
Recipe: D’anjou Pear Streusel
- Blog
D’anjou Pear Streusel. Tender bites of pear and juicy pieces of blackberry are irresistible with a streusel topping. Try local varieties of pear, if available, for a fresher, more robust flavor.
The Daily Meal’s 60 Best Colleges for Food in America
he Daily Meal’s 2013 list of the 60 Best Colleges for Food in America is out — and Bon Appétit Management Company operates 13 of them! These are schools that “refuse to accept the stigma that comes with collegiate dining, taking the ordinary campus meal and turning it into an extraordinary dining experience.”
Albion College Embraces Farm to Fork
- Blog
The team members at Albion College in Albion, MI, were ready to focus on expanding their Farm to Fork program. Midwest Fellow S.K. Piper spent a few days there teaching the team how to enroll Farm to Fork vendors.
Recipe: Grape, Walnut, and Romaine Salad
- Blog
Grape, Walnut, and Romaine Salad. The sweet bursts of grape and toasty crunch of walnuts pair well in this chopped salad. Serves 4.