Bon Appétit Management Company

Through UChicago’s Partnering for Community Impact initiative, the UChicago Dining team will provide more than 225,000 meals over 10 weeks to South Side residents

With support from the university, the Bon Appétit team has prepared more than 200 meals plus 14-day quarantine meal kits for WashU front-line workers, with more to come.

College dining in the time of COVID-19

“This BISQUE. It gave me joy, simply put.” 

50 lucky students and community members scored spots in a special sushi-making class at Colorado College, led by members of the Bon Appétit team.

Brown University and the Massachusetts Institute of Technology are among the winners of the Henry P. Kendall Foundation’s New England Food Vision Prize

The relationship between the Bon Appétit team at Carleton College and the Minnesota Hmong American Farmers Association has proven immensely beneficial to both students and the local food movement

Using air-grown technology to make year-round planting possible, Living Greens Farm prioritizes sustainable growing practices, which Bon Appétit Fellow Lily Gross and Executive Chef Charlie Schwandt got to see first-hand with three Carleton College students.

Bon Appétit Fellow Lily Gross joined St. Olaf College Assistant Professor Kiara Jorgenson and her students for a visit to St. Olaf alumna Rebecca Carlson’s own Seeds Farm (now a Farm to Fork partner).

The Bon Appétit team at Butler University were excited to invite students from the College of Pharmacy and Health Sciences to a two-class series focusing on nutrition and kitchen basics.