Posts by

Maggie Kraft

Fellows Maggie Kraft and Caroline Ferguson get the special opportunity to see a liquid egg facility in operation at Stiebrs Farm, a Farm to Fork vendor supplying multiple Bon Appétit accounts in Washington

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Fellow Maggie Kraft hosts a Healthy Kid event at Colorado College and reflects on how Bon Appétit’s program is about more than food and cooking: It’s about trusting kids, guiding them, and respecting their choices.

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The Food Recovery Network volunteers at University of San Francisco take their commitment to fighting food waste one step further — recovering food AND preparing and serving it at pop-up community dinners several days a week!

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Almost 90 Bon Appétit locations in the Bay Area and Los Angeles donate excess edible food through Chefs to End Hunger. Fellow Maggie Kraft got to see how donations move from kitchens through the warehouse to the nonprofits to people in need.

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It took time for me to realize how lucky I had been to grow up with access to a kitchen and fresh food — and that I wanted to share the passion I had for food and cooking with others, especially students.

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Bon Appétit chefs and their guests are no strangers to donating excess edible food, but what about the food that never makes it to the café in the first place?

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