Bon Appétit Management Company

After being under construction for the fall semester, the café that formerly occupied Butler’s Residential College (ResCo) is back with a new look and feel, many new amenities and plenty of old favorites, and a new name – Midtown Provisions.  

We’re so proud of our colleague Katy Maher, MPH, RDN, LDN, for being recognized by our parent company, Compass Group, as one of their first Planet Promise Changemakers. Katy has been instrumental in furthering sustainability initiatives for Bon Appétit Management Company’s operations at Butler University in Indianapolis, IN, from the dining hall to the campus farm and beyond.

Mushrooms are having a moment. With a rise in mushroom-themed art, beauty, fashion, film, and culinary and wellness explorations, mushrooms’ popularity has risen exponentially in recent years. The collective fondness for ‘shrooms includes many of those on the college campuses we serve.

Tucked away on the edge of campus, over a bridge and beside the athletic fields, lies The Farm at Butler, a gem within Butler University in Indianapolis, IN.  Just shy of one acre, this agricultural oasis is a clear example of how urban farming can transform previously dormant land into a thriving ecosystem and classroom.  

We always love to see what our talented culinary teams are turning out year-round, but there’s something especially delightful about seeing our chefs infuse winter holiday classics with their own twists.

Dear Bon Appétit  community, 

As we close 2023, I want to share a note of gratitude to the many people who have contributed to Bon Appétit Management Company’s success this year. Our clients and employees, our suppliers, guests, and partners — all have contributed ideas, shared feedback, and inspired collaborations that have made 2023 so exciting and energizing. 

We support humane treatment for all workers, which is why we gave a gift this year in our clients’ names to the Labour Protection Network (LPN), a non-profit organization dedicated to promoting and protecting the rights of workers in various industries, including the fishing industry.

Amid the paparazzi flashes and the throngs of admirers lining the red carpet, this year’s Bon Appétit Management Company Be-A-Star winners celebrated their successes in style. Big congrats to this year’s winners from Bon Appétit, who really embody our principles and values in their work!

What do avocado skins and seeds, onion skins, and beet trimmings have in common – besides being candidates for the compost pile? These scraps can all be used in plant-based dyes, and using them not only reduces food waste, it reminds us of what’s possible when we practice creative reuse and extend sustainable practices from the kitchen out into the other parts of our lives.

On the rise across the country since the mid-2000’s, food hubs are one solution to common barriers to getting local food into restaurants and difficult-to-access institutional markets. With a keen focus on selling to anchor institutions (long-term fixtures in communities, such as universities, hospitals, and school systems, that play vital roles in the local economy), food hubs coordinate the aggregation, distribution, and marketing of locally and regionally produced foods from a network of responsible producers.