Bon Appétit Management Company

While we work to affirm our commitment to small-scale, climate-friendly food systems every day, Earth Day is a chance to dig in.

How do we meet the needs of our many global crises, from food insecurity to combatting the climate crisis? Never fear — beans are here!

Did you know that many plants used as cover crops are also edible (and delicious)?  

During a visit to Ferndale in September 2024, I experienced the power of Bon Appétit’s Farm to Fork Program firsthand.

Across the Southeast in the wake of Hurricanes Helene and Milton, and during LA’s wildfires later in the year, Bon Appétit staff stepped up to serve, feed, and tend to our communities.

Behind every Farm to Fork partnership is a story of a few individuals working hard to nourish their community and give back in many more ways than just food. 

A recent workshop held by all three of our Fellows focused on identifying herbs and learning about their flavor profiles and culinary uses.

With dozens of accounts and hundreds of employees in greater Los Angeles, many of our associates, clients and guests have been impacted by this catastrophe. Our hearts go out to all of them.  

As one of eight member farms of Hudson Valley Fresh Dairy cooperative, a Farm to Fork partner at Vassar, Tollgate exemplifies a commitment to high-quality milk and sustainable agriculture.

Whitman College’s First Foods station — likely one of the first of its kind on campuses across the United States — is a collaboration between Bon Appétit and the Native American Outreach office at Whitman.