Bon Appétit Management Company

The veggie-driven, fast-casual concept, which offers custom-built, globally inspired bowls built on grains and vegetables, will be operated in partnership with Bon Appétit.

Shortly after opening organic Pure Fare in Houston Market, Penn Dining is announcing the opening of another veggie-centric restaurant in the building, in collaboration with renowned Chef Jose Andres.

Our Waste Specialist Claire Cummings wins a 2015 Good Taste Award from SAVEUR Magazine for her incredible work assisting our cafés and restaurants in setting up food recovery and launching the ‪‎Imperfectly Delicious‬ program.

The new academic year brings big changes in campus dining options at Emory, and much of it is driven by two words: culinary integrity.

Food waste fighters are starting to embrace imperfect produce, but does it make financial sense for farmers? Waste Specialist Claire Cummings shares how we figure out systems that are sustainable for everyone involved.

Silicon Valley employees chow down on tens of thousands of meals, snacks, and fancy coffees each day. But just who is preparing all this food? Most likely it’s a company you’ve probably never heard of, but a phrase you may say often: Bon Appétit.

A profile of Bon Appétit Vice President of Strategy Maisie Ganzler’s behind-the-scenes work for the food service pioneer

The Bon Appétit at SCU team takes the crown for second straight year, winning $5,000 in scholarship money for SCU students.

Our Outdoor Classroom for Kids at the Garden at AT&T Park is recognized with the “Beyond the Check: Community Partnership in Sustainability” award from San Francisco Business Times.

Our Waste Specialist Claire Cummings shares her perspective as a millennial tackling the problem of food waste with our innovative business model, the Imperfectly Delicious Produce program.