Farm to Fork Vendors
Bon Appetit chefs are tasked with spending at least 20% of their budgets, by dollar, on small, owner-operated farmers and artisans within 150 miles of their kitchen through our Farm to Fork program.
Bon Appetit Fellow, Mitchell Everetts, was on campus last week showing off some of our Farm to Fork vendors while sampling their products. Marsee Baking located in Portland and Willamette Valley Pie Co in Silverton, were the starring vendors with Willamette Valley Pie being the favorite by far!
Eat Local Challenge
Tuesday the 24th is Bon Appetit鈥檚 Eat Local Challenge!
Eat Local Challenge is our yearly companywide challenge requiring all of our teams to source a 100% local meal from within 150 miles of their caf茅 (the only exception is salt)! This year, we鈥檙e celebrating 20 years of Eat Local Challenge and 25 years of Farm to Fork!
This year鈥檚 menu includes salmon, lobster mushroom, Abenaki corn polenta, Siri Farms herbs, local heirloom tomatoes, chard, and sweet peppers.
Dining Committee
Are you passionate about food and events? Do you have fresh ideas for enhancing our dining experience? We鈥檙e looking for enthusiastic representatives to join our Dining Committee!
Our first meeting is next Wednesday the 25th and we would love to see you there!
What We Do:
Meet once a month to brainstorm new ideas
Plan and organize upcoming dining events
Discuss ways to improve our current dining services
Why Join?
Make a tangible impact on our dining experience
Collaborate with a dynamic team
Bring your ideas to life and help shape our food culture
If you鈥檙e interested in being a part of this exciting committee, we鈥檇 love to hear from you! Please contact Nicole Arreola to express your interest or for more details.
Let鈥檚 make every meal memorable together!