Bon Appétit Management Company

From humble beginnings the garden at Capital Group’s Irvine campus has grown, literally and figuratively, into a beloved fixture of the campus experience, as well as a key part of its on-site sustainability program.

In celebration of our 17th annual Eat Local Challenge, our chefs sourced a diverse array of ingredients from farmers, fishers, and makers, crafting 100% local (with the exception of salt) meals for guests.

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.

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

We’ve curated gift ideas from some of our Farm to Fork and Locally Crafted partners for everyone on your list.

Watch Chief Strategy and Brand Officer Maisie Ganzler give a brief background of the Farm to Fork program and why our support matters:

Using air-grown technology to make year-round planting possible, Living Greens Farm prioritizes sustainable growing practices, which Bon Appétit Fellow Lily Gross and Executive Chef Charlie Schwandt got to see first-hand with three Carleton College students.

Bon Appétit Fellow Lily Gross joined St. Olaf College Assistant Professor Kiara Jorgenson and her students for a visit to St. Olaf alumna Rebecca Carlson’s own Seeds Farm (now a Farm to Fork partner).

Longtime Farm to Fork partners David and Nancy Brown hosted students from George Fox University and their Bon Appétit team for a special visit to Mustard Seed Farms.

In a special wellness event for Claremont McKenna College, Bon Appétit Fellow Carrie Cullen led instruction on best practices for mindful eating and encouraging a healthy relationship with whole foods.