Bon Appétit works behind the scenes to make sure Hilltoppers have access to fresh, healthy options through the Farm to Fork program.
Started in 1999, the program ensures that Bon Appétit purchases at least 20% of its ingredients from small, owner-operated farms and ranches within 150 miles of campus. That means sourcing food from local favorites like produce from Springdale Farms and Johnson’s Backyard Garden, cage-free eggs from Vital Farms, and bread from New World Bakery. Shopping local gives students, faculty, and staff access to fresh, in-season produce.
Click here to find a map of the local producers you can enjoy on campus. If you’re interested in learning more about food systems, Bon Appétit is accepting applications for its summer fellowship program here.