Bon Appétit Management Company

Executive Chef Julie Picco may have just joined the team at the Restaurant at the Getty Center in Los Angeles this spring, but she is no stranger to farm-to-table cooking

Two events at Wheaton College in Wheaton, IL, focused on inspiring students to make good food choices for great health.

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 Pacific Northwest’s once-thriving heirloom grain industry has been supplanted by the large-scale monocrops more often grown in the nation’s plains. But an alternative movement is working to bring flavor and nutrition back to the region’s bread.

In celebration of Earth Day, the cafés at Adobe’s four North American sites highlighted a dual focus on reducing food waste and cutting food-related carbon emissions by serving all meatless specials for one day.

In honor of this year’s weeklong Oracle Green Fairs, the Bon Appétit team at Oracle in Redwood Shores, CA, brought awareness of the diminishing bee population by partnering with local beekeepers Lalier Garden and Stang Apiaries

Fellow Claire Kelloway joined the Bon Appétit team at Lafayette College in Easton, PA, for their ambitious series of sustainability events as a part of the college’s annual Earth Week celebration

Things recently got ugly at Cambia Health Solutions in Portland, OR…with an IDP photo booth and homely produce taste-test in honor of Earth Day!

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.

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.