Bon Appétit Management Company

In this quarterly feature of our long-term Farm to Fork partners, we’re highlighting Bruce Adams of Green Valley Farms. Bruce is a beloved partner to the Bon Appétit at Furman team in Greenville, South Carolina.

Don’t fall for the fearmongering, Bon Appétit is ready for California’s Prop 12 — and we’re proving the pork industry can make the necessary changes to improve animal welfare if it chooses to. Read our open letter to the California Department of Food and Agriculture’s Animal Care Program.

Looking for a festive (and healthy) holiday snack? These banana pops are a great pick for any season!

After a year and a half of COVID-19-induced safety measures, travel restrictions, and social distancing, Regional Vice President Mark Lachance arrived on campus at Washington University in St. Louis to thank the on-site Bon Appétit team who have been working tirelessly throughout the pandemic.

Founded almost 25 years ago, the Whitman Organic Garden sits on an urban plot of land at the edge of the Whitman campus, steps from the neighborhood that borders the college.

Inside the story of two new college presidents, two Bon Appétit teams, and a lot of great food.

During this quarter’s Farm to Fork feature, we’re telling the story of Horse Listeners Orchard, a beloved partner and friend to Bon Appétit teams across New England.

The team behind the creation of Cervello, Bon Appétit’s custom-built knowledge library were selected from a crowded field to receive Inkling’s 2021 Illuminate Award for Innovation.

This summer, as guests lined up outside of the Metropolitan Museum of Art, eager to traipse around the museum, Bon Appétit Executive Chef Bill Telepan was in the Met’s kitchen below the labyrinthine floors of priceless artifacts, hatching a plan.

Filled with fiber and magnesium, this nutrient-packed lentil and spinach soup is just the comfort food you need to help melt away stress.