Bon Appétit VP of Strategy Maisie Ganzler weighs in on the development and promise of Just Scramble, Hampton Creek’s sustainable liquid egg substitute.
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Bon Appétit General Manager Brings Culinary Expertise to Hillsdale College
- 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.
Food Recovery Program Expands to Include Hill Dining Hall
- 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.
Café Leftovers Used to Feed the Hungry
- 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
SF Kids Learn About Fresh Foods in Giants Stadium Garden
- News KGO-810
Listen to KGO810’s Mike Simpson talk to Bon Appétit chef Shennen Brady and kids about the Giants Garden
Dan’s Daily Dish on Nutrition
- News The Daily Pennsylvanian
Dan Connolly is Bon Appétit’s new registered dietitian who shares nutrition advice and photos on social media to educate students about healthy eating.
How St. Edward’s Students & Bon Appétit Make the World a Better Place
- News St. Edward's University
Students at St. Edward’s go behind the scenes to get a better view of what striving for sustainability is all about at Bon Appétit.
The Return of Foie Gras to California Menus Offers Food for Thought
- News Los Angeles Times
In light of the overturning of California’s state ban on foie gras, CEO Fedele Bauccio shares his belief that foie gras has no place on menus.
Former Dishwasher Cooks Up a Restaurant and Catering Juggernaut
- News San Francisco Business Times (sub. req.)
How Fedele Bauccio turned a small catering business into a Bay Area food empire.
Locally Sourced: Catering to a Sustainable Ethos
- News Alaska Airlines Magazine
See page 34 for how our teams at the Oregon Museum of Science and Industry in Portland and Seattle Art Museum bring seasonal, local menus to convention goers seeking an authentic farm-to-table experience.