Bon Appétit Management Company

Since the Grove City College team became the first in the company to complete the FARECheck certification process, they have continued training and completing Bon Appétit’s own food allergy awareness training twice per year.

Fellow Shannon Tivona and the Bon Appétit team at Cornell College visited Farm to Fork partner Morning Glory Farm and toured operations with Owner Donna Warhover.

The University of Pennsylvania became the first Ivy League university to complete the Healthier Campus Initiative of the Partnership for a Healthier America.

Hillsdale College has a strong relationship with Ann Arbor-based Zingerman’s Coffee Company. Bon Appétiters and students were treated to a tour of their operations, and a special coffee class.

When Ty Paup learned about Bon Appétit’s unique chef-driven culture in 2006, it was love at first sight for him. As Brown University’s culinary director, he helps his team to elevate the campus food experience, and has cooked at the renowned James Beard House and with José Andrés’ World Central Kitchen in the past two years.

Hillsdale College guests enjoy cooking classes with a diverse offering of recipes — from turkey kofta and fattoush salad, to street tacos with house-made pico de gallo — all with a healthy twist.

Fellow Shannon Tivona shares her experience and success engaging students about important food issues through a unique trivia game.

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.

St. Olaf College students joined Bon Appétit Fellow Shannon Tivona on a visit to Open Hands Farm in Northfield, MN, where they learned about the farm’s operations and the power of Farm to Fork relationships.

Bon Appétiters visited Farm to Fork partner Main Street Project in Northfield, MN, which creates pathways out of poverty for rural Latino immigrants in low-wage jobs.