Bon Appétit Management Company

In addition to getting access to the freshest, most flavorful local ingredients, one of the perks that Bon Appétit chefs enjoy through the Farm to Fork program is the chance to get out and visit their suppliers. With RI Mushroom Company recently coming on board, it was only a matter of time before everyone wanted to check it out. Manager of Strategic Initiatives Nicole Tocco Cardwell joined a group of chefs and managers from Brown University (both Bon Appétit and Brown Dining culinary team members) and Roger Williams University for a trip to the mushroom mother lode in West Kingston, RI. The company’s owners, Mike Hallock and Bob DiPietro (“Chef Bob”), met at a farmers’ market about four years ago, and started growing mushrooms in an 8-by-8-foot room in the basement of nearby Sweet Berry Farm and selling them at […]

The urban farm Strength to Love II is growing more than just greens for West Baltimore. With continued support from Bon Appétit, it’s on a mission to bring jobs, nourishment, and healing to its community.

Fellow Amanda Wareham takes a group of Lawrence University students to tour one of the farms that supply the school’s milk and is reminded of why she and Bon Appétit are passionate about supporting small-scale farmers.

You would never guess that an old jail would make for an ideal site for a grain mill. But the abandoned Skowhegan prison has proven to be the perfect place for Maine Grains, a certified organic mill in Central Maine and a new addition to Bon Appétit’s Farm to Fork roster.

When students at Oxford College bite into a fresh carrot or radish, there’s a good chance it was grown in their own backyard in Oxford, GA.

Here’s our handy matrix of basic recipes to help you wrangle abundant produce in creative ways.

What’s the best way to deal with an overabundance of seasonal produce? That’s the special focus of Bon Appétit’s 12th Annual Eat Local Challenge on September 27 this year!

Throughout the winter, kids in our community visited the Garden at AT&T Park to tend to the plants, cook healthy meals, and learn about where real food comes from. Now that spring has returned and baseball season is underway, we’re thrilled to have fans back in the Garden to cheer on our San Francisco Giants. In preparation for the new season, our team planted new crops and developed garden-to-table dishes for our bistro menus. We encourage fans to explore the Garden while enjoying their salads — you’ll find many of the ingredients growing around you! The Garden at AT&T Park team loves to reconnect fans with the story of our food. Sunflower seeds and peanuts are staples in any ballpark — some of you may remember the sunflowers we grew last year. This season, we decided to grow peanuts alongside […]

One of the most inspirational parts of our Pitzer Sustainable Food Forum was hearing the story behind Huerta del Valle, a nearby community garden whose grassroots efforts are helping transform a community.

At St. Timothy’s boarding school in Catonsville, MD, sustainable food plays a central role in a holistic approach to education that pairs perfectly with Bon Appétit’s core values.