“Read the fine print of every policy/commitment/claim by an organization, because the meaning and integrity is always in the details. If something isn’t specific, it usually doesn’t have much meaning.”
Villageside Farm Joins Colby College’s Farm to Fork Roster
Polly Shyka and Prentice Grassi gave me a special tour of Villageside Farm, a Farm to Fork operation founded by Colby College alumni.
From Milk Routes to Robots: Getting the Lowdown on High Lawn Farm
Manager of Strategic Initiatives Nicole Tocco Cardwell organized a visit to Farm to Fork partner High Lawn Farm, who supplies milk to almost all of Bon Appétit’s Massachusetts campuses.
Echoing Stories During Farmworker Awareness Week, March 24-31
For this year’s National Farmworker Awareness Week, Bon Appétit will be featuring a “Faces of Farmworkers” display in hundreds of cafés across the country and via social media, highlighting portraits and quotes gathered in the fields by Student Action with Farmworkers.
People Spotlight: Pam Flowers, Savannah College of Art and Design
Pam Flowers works for Bon Appétit as a deli cook at The Hive, Savannah College of Art and Design (SCAD) in Savannah, GA. She is the mother of 2, and grandmother to 12.
Farmworker Awareness Week and ‘Food Chains’: Inching Towards Justice
As this year’s Farmworker Awareness Week approaches, hundreds of Bon Appétit cafés around the country are preparing to spread the word about how few pennies per pound farmworkers earn for commonly picked produce items, and 20 locations are hosting a screening of the documentary Food Chains.
Fork to Farm Grant Update: Locals Seafood Seizes An Oppor-tuna-ty
This past fall, to celebrate the 15th anniversary of our Farm to Fork program, Bon Appétit gave away ten $5,000 grants to our local farmers, fishermen, and artisans around the country to help them grow their business. Here’s how Locals Seafood of Raleigh, NC, is using theirs.
Lessons from Goucher College’s Ag Co-op Farm
Goucher College students are using what they learn in classes and much more to uncover some secrets to successful (sustainable, even!) campus farming.
Hamilton Students Weigh Their Waste — and Their Actions
A group of Hamilton College students in Clinton, NY, noticed that a lot of food was being left on students’ plates at the end of meals. Led by Real Food Hamilton, the school’s Real Food Challenge (RFC) chapter, they set out to raise awareness among their peers about how much they waste and why it matters.
Wesleyan Students Visit Urban Oaks — and Plant Seeds of Change
A group of Wesleyan University students who’d immersed themselves in farm labor issues and food deserts visited Urban Oaks Organic Farm. Just 13 miles away from campus, they got to learn about these issues firsthand — and see where some of the fruits and vegetables they eat every day on campus are grown.