Bon Appétit Management Company

Bon Appétit at Johns Hopkins University has committed to purchasing food from Urban Pastoral, a startup that aims to build a commercial-scale urban farming facility.

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.

Six Bon Appétit chefs — representing Google, Yahoo, LinkedIn, Oracle, Brocade, and Samsung — competed in a Chopped-style competition.

Malachi Harland, Executive Chef of Catering at Google, took home the top prize in a Chopped-style competition against five other corporate chefs.

Bon Appétit executive chefs talk about how easy the transition from the restaurant world has been.

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

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

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.

Bon Appétit’s CEO Fedele Bauccio speaks on the importance of making sustainable food available to all.

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.