When Bon Appétit launched Healthy Kids in the Bon Appétit Kitchen last fall, we knew the kids were going to have fun, but we could never have imagined how much joy, laughter, and smiles it would bring into our lives and to Bon Appétit teams across the country.
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Venti Volunteerism From Starbuck’s SODO Kitchen
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Bon Appétiters at SODO Kitchen at Starbucks in Seattle completed a day of volunteering for Food Lifeline, whose mission is to rescue surplus food from area farmers, producers, stores, and restaurants and distribute it to food banks, shelters, and meal programs throughout western Washington
Hopkins Celebrates Mrs. Gladys, Longtime Hopkins Dining Employee Who Is Always Quick with a Smile
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Gladys Burrell, affectionately known as Mrs. Gladys to Johns Hopkins students and staff, will retire after 47 years at the university’s Homewood campus
Discovering Kid Power at Colorado College
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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.
Serving Smaller Scholars at Case Western Reserve University
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Five years ago, Bon Appétit began inviting Stepstone Academy Scholars to visit Case Western Reserve University in Cleveland for lunch and to learn about healthy food. This year, they got to cook their own!
University of San Francisco’s Food Recovery Network Chapter Feeds Community Four Times a Week
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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!
Staff Spotlight: Lynna McNany Loves a Puzzle
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In her 14 years and multiple promotions with Bon Appétit, Grove City College Operations Manager Lynna McNany has honed her problem-solving skills and learned a lot.
“The Best Food on Skid Row”: Bon Appétit Fights Food Insecurity Through Chefs to End Hunger
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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.
The Common Market in Pennsylvania: Breaking Through the Food Hub Hubbub
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Aggregating local food from more than 80 small farms, The Common Market supplies Bon Appétit at Johns Hopkins University, Emory University, and the University of Pennsylvania as well as other institutions.
Regis Wins Chili Award at Local Benefit
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Besting the competition at any chili cook-off feels great, but when the event benefits a pediatric cancer foundation, participation is its own reward.