Standing in front of a group of eager and talented cooking class participants in the Few Demo Kitchen at Emory University in Atlanta, Georgia, I couldn’t help but feel a wave of gratitude and familiarity. Back when I was a student at Emory a few short years ago, cooking demos with Slow Food Emory were one of the highlights of each semester, igniting the spark that led to a deep-seated love of talking and teaching about food.
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Leading By Example
Bon Appétit Management Company is an on-site restaurant company offering full food-service management to corporations, universities, museums, and other specialty venues. Based in Palo Alto, CA, we operate more than 1,000 cafés in 33 states. Our chefs cook from scratch, including sauces, stocks, and soups. Widely recognized as a pioneer in environmentally sound sourcing policies, we are proud to be the first food service company to:
Directly support small, local farms
- Strive to serve only sustainable seafood
- Address antibiotics overuse in our meat supply
- Switch to cage-free eggs, both shell and precracked/liquid
- Tackle food’s role in climate change
- Advocate for farmworkers’ rights
- Commit to pork raised without gestation crates
- Switch to third-party verified humanely raised ground beef
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For Black History Month, we’re partnering with dietitians Jessica Jones and Wendy Lopez of Food ...

For Black History Month, we’re partnering with dietitians Jessica Jones and Wendy Lopez of Food Heaven, an online resource — and podcast! — exploring the intersections of wellness and social justice, to focus on plant-based eating in traditionally Black cuisine. #BlackHistoryMonth #BlackHistoryMonth2023 #PlantBased #BlackCuisine
Our Fellow Elise Kulers had the distinct pleasure of returning to her alma mater Emory University to...

Our Fellow Elise Kulers had the distinct pleasure of returning to her alma mater Emory University to join forces with @slowfoodemory and @plantbasedemory to host an interactive vegetable-packed grain bowl cooking class. Cooking demos with Plant-Based Emory were what originally sparked her love for talking and teaching about food.
In order to make cooking and eating plant-based foods more accessible to Emory students, the class focused on simple, versatile methods to cook a range of vegetables, which were primarily sourced from Emory's Oxford Organic Farm, a long-time Farm to Fork partner. One of the biggest motivations for this focus is the fact that switching to plant-based diets has the potential to reduce diet-related greenhouse gas emissions by nearly 50%!
The 20 cooking class participants divided into four groups, each responsible for a different vegetable preparation technique. The end result was a nutritious and climate-friendly grain bowl comprised of roasted root vegetables, a romaine and Tuscan kale salad, turnips with an orange-molasses glaze, and a vegan spinach pesto.
Read more about Elise's full-circle experience at the link in our bio. #LoveBonAppetit #SlowFoodEmory #EmoryUniversity #PlantForward #FarmToFork #EatLocal
In addition to highlighting regional Chinese recipes from celebrity chef Jet Tila, our teams went ...

In addition to highlighting regional Chinese recipes from celebrity chef Jet Tila, our teams went above and beyond to work with affinity groups and student clubs and crafted up a lot of from-scratch food! Here's just a taste of some of the events:
1️⃣ At @bonappetitusf, they featured a dim sum station with lucky foods like dumplings and spring rolls.
2️⃣ @penndining invited Ange Branca of @satekamparphilly for a pop-in to teach students how to make a prosperity salad.
3️⃣ Chefs Nimal and Jon from @bonappetitwhitman hosted @whitman_cookingclub for a spring roll cooking class.
4️⃣ @bakery350 brought their a-game with their sesame balls with sweet black bean filling and rabbit-shaped almond cookies.
#LunarNewYear #YearOfTheRabbit

Most Recent News

The Future of the Corporate Café
“Employees, especially younger ones, are demanding more culturally authentic meals and climate-friendly kitchen protocols, like reducing waste, according to Mr. Bauccio and others in the corporate food service business. They are eating less meat and questioning labor practices. Health and wellness have become a menu mantra.” – Kim Severson, The New York Times

Meet the Local Food Entrepreneurs Behind the Delicious Food at Warriors’ Games
In late November, Chase Center and the Golden State Warriors invited a few writers to sample new dishes from the Taste Makers, a group of small, local eateries operating inside the 18,000-seat arena.

Sand Hill Kitchen Serves Food and Inner Peace
Jeffrey Edalatpour of Metro Silicon Valley waxes poetic about the tranquil experience of dining at Sandhill Kitchen.
Join Us

Times may be different, but we’re still hiring! If you:
- Get excited when fresh, local produce arrives on your loading dock
- Enjoy creating all-new dishes from scratch
- Love interacting with people through delicious and nutritious food
- Thrive when part of a close-knit team that takes your and others’ safety seriously
- Enjoy helping people reach their full potential, nourishing them through at-work learning opportunities
Then you may be a fit for us!