About the Bon Appétit Fellows Program

Bon Appétit Fellows with Bon Appétit Cofounder and CEO Fedele Bauccio
Bon Appétit Fellows Amanda Wareham, Maggie Kraft, Claire Kelloway, and Caroline Ferguson with Waste Programs Manager Claire Cummings, CEO Fedele Bauccio, and Manager of Strategic Initiatives Nicole Tocco Cardwell

In 2009, the Bon Appétit Fellows program was born. Through it, Bon Appétit hires recent college graduates, who were sustainability champions on their Bon Appétit campuses, to join the company and learn more about what it means to do “food service for a sustainable future.” Each Fellow’s goal: to spread awareness about social and environmental issues in the food system, share what Bon Appétit is doing about them, and be a resource to students and Bon Appétit teams working on sustainability-related initiatives.

For stints of 1-2 years, the Fellows serve as a resource to students on Bon Appétit campuses in their region and are creative and resourceful in finding the best way to fit into those communities. They often work directly with faculty to integrate food system issues into their curriculum or guest lecture in classes, connecting what students are learning to what they are eating on campus. And, whenever possible, Fellows take students off campus, by hosting field trips to local Farm to Fork vendors or other relevant educational opportunities.

Between campus visits, fellow work on projects that inform future program and policies. Fellows’ projects are constantly changing, but their focuses have included reducing food waste, defining fair farm labor, creating a network of student gardeners and farmers at colleges around the country, providing support and resources to students interested in running the Real Food Calculator, and starting food recovery programs. Their work provides us with fresh ideas and insight to help us live up to our motto, “food service for a sustainable future.”