In the News

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  • 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.

  • News FOX 40

Bon Appétit is a unique company that prevents imperfect food from going to waste on farms and distributes it for use. Alisa Becerra speaks with Chef Marco Alvarado of University of the Pacific to learn how it works.