In the News

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  • News Harvest Public Media

Plant-based products, like Hampton Creek, use much less resources than eggs do, explains Bon Appétit VP of Strategy Maisie Ganzler, who hopes that the avian flu will prompt other companies to make a change.

  • News Wall Street Journal

Chefs are going out of their way to make use of everything that comes into their kitchens. At Compass Group & Bon Appétit, we go the extra step by rescuing Imperfectly Delicious Produce that would normally be wasted.

  • News The Packer

Looks aren’t everything, and it’s been fun over the past year to cover some recent developments in the “It’s What’s on the Inside that Counts” school of thought

  • News

Wash U is #1 on this list that BI put together with college ratings site; several other Bon Appétit schools also make the grade.

  • News San Francisco Chronicle

We’re on the cusp of the next frontier of food activism — changing the way we look at food in order to address what we throw away. See how Dominican University makes sure this perfectly edible food doesn’t continue to go to waste.