Bon Appétit Management Company

Cucumber vines climbed 10 feet high to the top of the hoop house, leafy ginger plants intermingled with milkweed, calendula, and kale, and sunflowers towered over Fellow Elise Kulers during her visit to the Knox College Farm in Galesburg, Illinois.

As fall turns to winter, we’re looking back on a season of Adventures!

The Princeton Review’s 2023 Best Campus Food rankings are in, and six Bon Appétit-served schools are in the top 25! Out of the top 10 schools on the list, Bon Appétit is proud to be the only national food service provider whose schools were ranked. The other universities honored are all independently operated.

This Native American Heritage Month, we’re centering indigenous people who are working to promote their traditional foodways and increase food sovereignty in their communities.

In the Americas, indigenous peoples domesticated a host of animals and plants, weaving foodways and cultures over the many thousands of years that anteceded European colonization.

This summer, Bon Appetit leaders at Emory University’s Atlanta campus decided to launch a new training program, which provided employees with an opportunity to increase their cross-functional knowledge across the entire dining operation.

During National Hispanic Heritage Month* we’re partnering with Traci Des Jardins, the two-time James Beard award winner, philanthropist, and operator of Bon Appétit Management Company restaurants. We explore Traci’s upbringing, the alchemy of identity and cuisine, and what her Hispanic heritage means to her.

Josh Parr practices a new philosophy of the soil at Lafayette College’s LaFarm.

Led by Executive Chef Daniel Stern, the Quaker Kitchen is creating weekly food-centered opportunities for students to build community at University of Pennsylvania. Every Friday students gather together in Quaker Kitchen to prepare and share a meal, but this particular week was distinct. Through a partnership with Penn’s campus farm, a unique group of students were invited to enjoy a simple plant-forward meal highlighting seasonal ingredients.

During this year’s observation of Juneteenth, we’re partnering with CheFarmer Matthew Raiford, who last joined Bon Appétit teams across the country in their celebration of Black History Month. Matthew has graciously shared recipes from his family table with us, for you.