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One of San Francisco's most influential chefs talks sustainability, education, and the state of the city's restaurant industry

On Thursday, April 24, for our 7th annual companywide Low Carbon Diet Day, cafés around the country will be transformed into fun culinary classrooms offering ways for guests to shrink their carbon “foodprint” via tasty alternatives to beef and dairy.

Carleton College is the first school to make an agreement with the Hmong American Farmers Association (HAFA). We will begin using HAFA fruits and vegetables in fall of 2014.

Just as the Exploratorium’s exhibits are designed to encourage young visitors and their parents to explore and step out of their comfort zones, the restaurant's menu does the same.

Our partner at the Cleveland Museum of Art's Provenance Restaurant also serves on Seafood Watch’s Blue Ribbon Task Force. Here, he talks about why chefs should care about sustainable seafood. national culinary strategy. talks about serving

With the growth of the South Beach and Mission Bay neighborhood around AT&T, the restaurants have found a year-round clientele.

Nine corporate visionaries announced their commitment to support FoodCorps in its mission to give all youth an enduring relationship with healthy food. Bon Appétit is proud to be one of them.

The menu of this on-campus restaurant – with its emphasis on local procurement – could easily compete with any number of local bistros.

A student explains why she thinks "Bon Appétit is the most complex, scientific and truly magical facet of life at St. Olaf"