The culinary team of Cornell College’s food service provider, Bon Appétit Management Company, is celebrating 22 years of the Eat Local Challenge. It's an annual tradition that challenges chefs to serve a meal made entirely from ingredients harvested or raised within 150 miles of the kitchen—the only exception is salt.
The event will highlight the breadth of flavors from regional food systems, including produce, meat, dairy, and more from local Farm to Fork partners. Several of the partners will also be on campus to showcase their products and contributions to our daily meal services at the annual campus Farmers Market. The Farm to Fork partners include:
Bon Appétit first launched the Eat Local Challenge in 2005 and has celebrated local food every year as a reminder of the bounty growing all around us. This year also marks 26 years since the creation of Bon Appétit's industry-leading local purchasing program, Farm to Fork, which requires all our cafes nationwide to source at least 20% of food from small, local farms. The Bon Appétit team is committed to developing local food sheds, not only to benefit local farms, ranches, and food businesses, but also to enrich local communities.