Bon Appétit Management Company

The Post-Landfill Action Network hosted its annual Students for Zero Waste conference at the University of Pennsylvania, and Bon Appétiters planned a zero-waste event for 500 students from around the country.

Executive Chef Tony Smoody of Case Western Reserve University’s Michelson and Morley Restaurant named his vegan protein flip of the Reuben sandwich a “Shrooben”, ditching the beef in favor of a plant-forward alternative.

Ask about April Powell, Washington University in St. Louis’s general manager, and you will repeatedly hear “rock star.”

Supporting local farmers is more important than ever, and doing so just got a little easier for the Bon Appétit Management Company team at Hampshire College in Amherst, MA.

Oxford College Executive Chef Duke Walsh was honored with the Action Ministries’ Life-Changer Award, given to someone who goes above and beyond to give back to their community.

Through a partnership between Student Development and Bon Appétit, Denison University students participated in a series of three classes called Teaching Kitchen held over the summer session at the Granville, OH, campus.

Senior Chef/Manager Robert Lynn of Protective Life Insurance Co. and Executive Chef Matt Jones of Birmingham-Southern College teamed up to run a cooking demo at The Market at Pepper Place.

Wabash College debuted their new Farm to Food truck, and it’s gaining momentum all over Indiana (literally!).

A group of ProStart students spent two days touring the University of Chicago campus, where they found role models in the Bon Appétit and UChicago Dining teams

Director of Culinary Operations Ty Paup and the Bon Appétit team at Brown University put together a special beer pairing dinner that featured some of New England’s finest craft beers.