Bon Appétit Management Company

Waste Programs Manager Claire Cummings shares the best food-waste-fighting tips from Bon Appétit Management Company’s kitchens and cafés

With Halloween hurtling toward us, we turned to Bon Appétit Management Company chefs for guidance on how best to choose, store, carve, and make use of this season’s most famous gourd.

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?

What’s the best way to deal with an overabundance of seasonal produce? That’s the special focus of Bon Appétit’s 12th Annual Eat Local Challenge on September 27 this year!

Recycling works only if it is financially feasible, and — guess what — it’s not feasible if we do it wrong! Here’s how you can stay part of the solution.

I predict this year will bring new frontiers in fighting food waste, plus a heightened focus on plants in general and plant-based proteins in particular.

Willamette University students find out what 140 pounds of food waste looks like and vow to change their habits.

Find out what it’s like to join the Willamette University Food Recovery Network chapter on one of their nightly recoveries donating surplus food from the Goudy Dining Hall to Salem community organizations.

By turning imperfect peppers into Dad’s World Famous Chili, General Manager Derek Whitney shares how we can all make a difference by “picking the ugly one.”

We are proud to support the Food Recovery Network’s new gleaning initiative to provide fresh, nutritious produce to the hunger-fighting agencies this student-run nonprofit’s chapters work with.