Around the country, food service companies, grocers and entrepreneurs passionate about fighting food waste are rallying to buy up fruits and vegetables excluded from the produce aisle because of their defects.
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- News Haute Living San Francisco
Easter is right around the corner so make your reservations now to enjoy Easter brunch and Easter eggs at these haute spots, which includes: Arguello in the Presidio, STEM Kitchen & Garden in Mission Bay, and SEAGLASS at the Explortatorium — all of which are overseen by Bon Appétit.
- News Washington Post
Our very own Jim Dodge, director of specialty culinary programs, heads the group that will choose the recipient of the first Julia Child Award!
- News San Francisco Chronicle
Brutti Ma Buoni — “ugly but good” — is the name for lumpy, beige Italian almond cookies that don’t look pretty, but taste great.
That phrase also describes a lot of the produce grown in this country, except unlike the cookies, it rarely gets eaten. Until now.
- News ELLE magazine
ELLE magazine published a virtual smorgasbord of distinguished and influential lady chefs around the country, which featured Traci Des Jardins of Arguello and Public House, both of which are overseen by Bon Appétit Management Company.
- News The New York Times
Foodbuy, the procurement arm of Compass Group, a food services company, has begun selling Hampton Creek’s Just Cookies, which are made without eggs, and will soon add Just Mayo.
- News Washington Post
Bon Appétit VP of Strategy Maisie Ganzler weighs in on the development and promise of Just Scramble, Hampton Creek’s sustainable liquid egg substitute.
- News The Collegian
Coming from almost nine years of experience at Bon Appétit and an even lengthier culinary background, David Apthorpe recently began working as the new general manager for Hillsdale’s food service.
- News The Daily Pennsylvanian
1920 Commons was the first dining facility at Penn to practice food recovery, and now unserved food at Hill College House dining hall will also be donated to hungry locals in Philadelphia.
- News The Current
As the founder of Eckerd College’s Food Recovery Network chapter, Shannon Tivona volunteers time each week to collect food from Eckerd’s main café and deliver it to a volunteer from a local food pantry