4 Plant-Based Recipes to Try This Month
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Bon Appétit Celebrates Black History Month with Dietitians Jessica Jones and Wendy Lopez
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Get to know the Food Heaven Made Easy Dietitians
Profiling Jet Tila: Our Partner During Lunar Year 2023
Jet Tila explores his heritage and stresses the importance of Lunar New Year to furthering his interest in cooking.
The Bon Appétit at Whitman Team Gets Funky During Mushroom Demonstration
On a recent visit to Whitman College in Walla Walla, Washington, I partnered with Executive Chef Jon Sodini and Whitman’s Mycology Club to hold a mushroom-focused cooking demonstration.
Cultivating Climate Solutions at the Knox College Farm
Cucumber vines climbed 10 feet high to the top of the hoop house, leafy ginger plants intermingled with milkweed, calendula, and kale, and sunflowers towered over Fellow Elise Kulers during her visit to the Knox College Farm in Galesburg, Illinois.
Bon Appétit Teams Take Guests on Fall Adventures
As fall turns to winter, we’re looking back on a season of Adventures!
Bon Appétit-served Colleges and Universities Top Princeton Review’s Best Campus Food Rankings
The Princeton Review’s 2023 Best Campus Food rankings are in, and six Bon Appétit-served schools are in the top 25! Out of the top 10 schools on the list, Bon Appétit is proud to be the only national food service provider whose schools were ranked. The other universities honored are all independently operated.
Meet the Activists Working to Restore Indigenous Foodways
This Native American Heritage Month, we’re centering indigenous people who are working to promote their traditional foodways and increase food sovereignty in their communities.
Learning from the Three Sisters
In the Americas, indigenous peoples domesticated a host of animals and plants, weaving foodways and cultures over the many thousands of years that anteceded European colonization.
Summer Trainings at Emory Make a Splash with Bon Appétiters
This summer, Bon Appetit leaders at Emory University’s Atlanta campus decided to launch a new training program, which provided employees with an opportunity to increase their cross-functional knowledge across the entire dining operation.