The Bon Appétit Blog

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  • Blog

Upcycling, or using materials that might otherwise be discarded to create something of higher value than the original product, has been happening in the fashion industry for a long time. Now, food is getting its turn.

  • Blog

Waste Programs Manager Claire Cummings shares the best food-waste-fighting tips from Bon Appétit Management Company’s kitchens and cafés

  • Blog

As a Bon Appétit Fellow, Claire Kelloway regularly finds herself in uncharted territory, meeting new people and seeing new places. Over two days, she met a wide swath of Otterbein University’s kind campus community.

  • Blog

What’s the buzz? From grandmas to health “gurus,” many claim breakfast is the most important meal of the day. But what does the science say?

  • Blog

Fellow Amanda Wareham visits DePauw University’s on-site campus farm and Farm to Fork vendor Ponderosa Aqua Farm

  • Blog

Pastry Chef Richard Hays and his Bon Appétit colleagues at St. Olaf College in Northfield, MN, had some extra whimsical fun hosting a Beauty and the Beast–themed night in Stav Hall just prior to the release of the latest Disney adaptation.