Observed annually in more than 60 countries, Stop Food Waste Day encourages chefs, home cooks, and guests to consider the full impact of the food we grow, prepare, and serve. This year, our focus is on reducing waste from field to plate, recognizing that food waste can occur at every stage of the supply chain, and that meaningful solutions must address each step in the process.
At Bon Appétit Management Company, fighting food waste is not a one-day effort. It has been central to how we operate since 2007. From sourcing and preparing our ingredients to serving and managing our food after service, waste prevention is built into our daily practices. We cook from scratch in small batches, embrace stem-to-root and snout-to-tail techniques, and design café environments that encourage mindful portions and informed choices.
A critical part of reducing waste at the source is understanding why it happens. That’s why all Bon Appétit accounts are committed to tracking food waste using Waste Not™, our proprietary, chef-driven waste tracking system. We capture real-time data on the quantity, cause, and destination of food waste, letting our teams make informed adjustments that prevent waste before it occurs.
Reducing waste also means ensuring that untouched food doesn’t go to waste. We commit to engaging in at least one waste awareness campaign each year, using education and visibility to empower guests to be part of the solution. And through regular food donations, our teams partner with local food recovery organizations to redirect surplus food to community members experiencing food insecurity. In collaboration with nonprofit partners, food pantries, and campus organizations, our teams are committed to safely repackaging excess food, providing fresh meals to community members experiencing food insecurity on a regular basis.
We are excited to highlight the stories of three successful food recovery partnerships across the country, demonstrating the daily commitment required to not only reduce waste in our kitchens, but also show up for our communities through regular donation programs.
Willamette University and Union Gospel Mission
For several years now, the Bon Appétit team at Willamette University has been working closely with the Union Gospel Mission in Salem, OR. General Manager Eric Thomas shares that the partnership with UGM has been a great way to reduce waste while supporting the community. To create a reliable program, he explains, “we maintain clear communication with our partner and schedule regular pickups based on our production patterns.”
For teams newly establishing a food recovery program, Eric suggests identifying a flexible local organization and building a strong relationship through consistent communication.
Goucher College and Project PLASE
Bon Appétit at Goucher College is a proud partner with the student-led Food Recovery Team to support Project PLASE in Baltimore, MD. General Manager David Friendlich describes the many moving pieces that help ensure a successful program: “Following each service, our team carefully packages, labels, and stores surplus food to ensure it remains fresh and high-quality. From there, dedicated student volunteers manage the logistics of delivery to Project PLASE.”
The success of this program relies on seamless communication and the deep compassion of Goucher students, whose commitment to the well-being of our community makes this vital work possible.” This long-term partnership has existed for over seven years and is a cornerstone of the Goucher team’s commitment to sustainability and reducing food waste.
Colorado Christian University and “We Don’t Waste”
The Bon Appétit team at Colorado Christian University quickly mobilized at the end of 2025, establishing a new food recovery partnership with a local organization in Denver, CO called We Don’t Waste, demonstrating that successful partnerships don’t need years of history to have immediate impact. Executive Chef Grant Ruesch explains how they established a relationship with a partner, first by doing research and outreach to a few organizations, making sure they have the capacity to pick up food at least once or twice a week.
“Consistency is key for a successful program on both sides of the partnership,” Grant says. For the CCU team, this means considering what types of food are best suited for donation and reheating, proper cooling for food safety, and then diligently packaging, labeling, and dating the food before it is picked up by volunteers and distributed to community members.
Stop Food Waste Day is an opportunity to spotlight this ongoing work and reaffirm our goal of reducing food loss and waste by 50% by 2030. By addressing waste from field to plate, we can protect our environment, strengthen our communities, and together build a more resilient food system.
