Bon Appétit Management Company

The team behind the creation of Cervello, Bon Appétit’s custom-built knowledge library were selected from a crowded field to receive Inkling’s 2021 Illuminate Award for Innovation.

We’re creating a new quarterly series that features longtime Farm to Fork and Locally Crafted vendors, starting with Squash Blossom Local Food in Santa Fe, New Mexico.

We’re introducing a new quarterly series that celebrates the work being done on campus farms and gardens at our accounts across the country, starting with the storied Carleton Student Organic Farm at Carleton College in Northfield, Minnesota.

The Trolley Stop diner, which recently opened its doors, is a community restaurant created by Lafayette College and Bon Appétit that features local flavors and history.

The Bon Appétit team at the Institute of American Indian Art recently celebrated an astonishing 3,000 days, or over eight years, without injuries or accidents.

This Thursday marks the 51st annual Earth Day celebration. On April 22, 1970, 20 million Americans, in what is now recognized as the planet’s largest civic event, took to the streets to demand a new way forward for our planet, effectively creating the modern climate movement. The COVID-19 pandemic means that no one will be taking to the streets this year, but we’re still hoping everyone will join us in embracing a commitment to #plantforward eating, wherever you may be. In 2019, the EAT-Lancet Commission — 37 experts in human health, agriculture, political sciences, and environmental sustainability from 16 countries — released a headline-making, in-depth report that outlined the principles for the healthy and sustainable diet that will feed a growing population of 10 billion by 2050. The Commission confirmed the philosophy that has long guided us as a company: […]

The Wheaton College Garden has become a hub for a wide variety of initiatives after winning a Bon Appétit Student Activist Grant in 2019.

Bon Appétit at Whitman Dishwasher Debbie Walker memorialized the pandemic and brought joy to her co-workers by sewing masks and a commemorative quilt.

The Bon Appétit at WashU team forged new connections between community members and local Farm to Fork vendors through a digital meet and greet.

One wonders how we ever ended up where we are today. We never voted or ever had a conscious say on the transformation of agriculture from what it used to be to what it has become.