Bon Appétit Management Company

Make your fresh produce and pantry staples last as long as possible!

Stock up! Make the most of your groceries — and make flavor magic with vegetable scraps and bones.

Bon Appétit Fellow Shannon Tivona visited the University of San Francisco for a Q&A with a Sustainable Business Strategies class, kitchen tour, and service run with Food Recovery Network student volunteers.

The Bon Appétit team at Oracle Park, home of the San Francisco Giants, is proud to partner with local nonprofit Food Runners to help deliver quality surplus food to those in need.

Every week, General Manager Allyson Shelden donates 15 to 20 pounds of leftovers to animals rescued by the Wildlife Center of Silicon Valley.

The Post-Landfill Action Network hosted its annual Students for Zero Waste conference at the University of Pennsylvania, and Bon Appétiters planned a zero-waste event for 500 students from around the country.

Biodegradable and compostable are interchangeable, right? Not so fast. Find out which types of straws and other to-go ware are the most sustainable.

The Bon Appétit Huntington Hospitality team hosted an informative event at The Huntington Library, Art Collections, and Botanical Gardens that was equal parts movie screening, discussion panel, and sustainability soirée.

While preventing unnecessary food waste in the first place is always preferable, the compost pile is the final barrier to prevent food from going into the landfill. Whether you have a backyard garden or you’re an apartment dweller, composting is easier than you think.

Every time you peel a potato, or most other vegetables, you’re choosing to throw away most of that fiber and other nutrients in favor of aesthetics. Seems silly, right? Let’s learn to love our peels.