Bon Appétit Management Company

The White Violet Center not only supplies produce to Bon Appétiters at Rose-Hulman Institute of Technology and local partners, it is also an education center for organic agriculture and social advocacy resources.

Pitzer College students had the opportunity to join General Manager Toni Morbitt and Bon Appétit Fellow Samuel Martin in welcoming Farm to Fork partners from Sage Mountain Farm to their campus.

As part of a new Farmer’s Table series, ten lucky LinkedIn guests got seats to an elegant multi-course meal featuring ingredients from Farm to Fork partner Frog Hollow Farm.

Bon Appétiters at Rose-Hulman Institute of Technology were excited to attend not one but seven guided trips to visit local farms and their nearby Farm to Fork partners.

Bon Appétiters at the University of Chicago partnered with UChicago Dining to host local students for a three-day camp that included a field trip to Farm to Fork partner Windy City Harvest.

Polly Shyka and Prentice Grassi gave me a special tour of Villageside Farm, a Farm to Fork operation founded by Colby College alumni.

Southern California Bon Appétit teams joined me on field trips to Farm to Fork vendors, including a dairy, orange grove, and a roastery.

The tofu-making process is a mystery to most people, so getting to visit an artisanal tofu maker was a special treat for the Bon Appétit at UChicago team and several UChicago students.

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.

Executive Chef Darryl Bell of Foundry & Lux created a barbecue sauce so good it begged to be bottled. Packing more than just a sweet-and-savory punch, Darryl’s Kansas City–style sauce does good as well: 20 percent of proceeds are donated to the nonprofits No Kid Hungry and the Rafiki Foundation.