With a little help from our Plant-Forward Culinary Collaborative, a working group of Bon Appetit chefs who have helped to define the future of plant-forward in our cafés and spread best practices companywide, we’re here to provide some low-carbon, plant-forward culinary tips that dispel these misconceptions.
New Fellow Elise Dudley on Seeing Food Through Many Lenses
How a love of food blossomed into a pursuit of justice and community.
New Fellow Elise Kulers on Bringing Food Systems Knowledge to Campus Communities
Midwest Fellow Elise Kulers tells her story of diving head-first into food systems.
Plant-Forward Influencer: Executive Chef Mayet Cristobal
During National Nutrition Month, we’re profiling chefs and Registered Dietitians who are plant-forward influencers at Bon Appétit. These dynamic individuals are demonstrating how to make plant-forward eating as delicious as it is good for you. Each has a story that shaped their personal and professional journeys toward plant-forward eating. I am quite fortunate to work […]
Todos Unidos: Celebrating Farmworker Activism Past and Present
National Farmworker Awareness Week (NFAW) is a week of action that honors farmworkers for the critical role they play in our society while raising awareness about issues affecting them and their families. For almost a decade, Bon Appétit Management Company has been celebrating NFAW in partnership with Student Action with Farmworkers on our campuses.
Celery and Cauliflower Leaf Salad
Don’t toss those leaves! Celery, carrot, and cauliflower leaves are actually edible and add a pop of flavor to your meal. Use them in place of greens like in this celery and cauliflower leaf salad.
Plant-Forward Influencer: Daniele Rossner, MS RD-N, Regional Manager of Nutrition
During National Nutrition Month, we’re profiling chefs and Registered Dietitians who are plant-forward influencers at Bon Appétit. These dynamic individuals are demonstrating how to make plant-forward eating as delicious as it is good for you. Each has a story that shaped their personal and professional journeys toward plant-forward eating. When people ask me about my […]
Plant-Forward Influencer: Culinary Director Patrick Youse
During National Nutrition Month, we’re profiling chefs and Registered Dietitians who are plant-forward influencers at Bon Appétit. These dynamic individuals are demonstrating how to make plant-forward eating as delicious as it is good for you. Each has a story that shaped their personal and professional journeys toward plant-forward eating. In 2013, I was introduced to […]
Bon Appétit Celebrates Women-Owned Farm to Fork Vendors
During this year’s Women’s History Month, we’re spotlighting and celebrating the women-owned Farm to Fork vendors who supply our teams and the communities they serve.
Celebrating Lunar New Year 2022
While the holiday is centered on China’s traditional lunisolar calendar, which is tied to the autumn harvest and end of the agricultural growing season, Lunar New Year celebrations are highly country- and culture-specific. This year we’re delving into the unique Lunar New Year celebrations that occur in China, Vietnam, and South Korea. Read on to learn more!