National Farmworker Awareness Week: For decades, women have stood at the forefront of the fight for farmworkers’ rights, challenging exploitation and advocating for justice in the agricultural industry.
It’s Women’s History Month!
During the month of March, Bon Appétit Management Company commemorates and celebrates the importance of women* in our food system by honoring our women culinarians, farmers, and leaders.
Women’s Work, But Not a Woman’s Profession
It’s the age-old culinary conundrum that reflects outdated gender roles: Why is the kitchen seen as women’s work but less often a woman’s profession?
Celebrating Women-Owned Farm to Fork Partners
During this year’s Women’s History Month, we’re celebrating the women-owned businesses that are part of our Farm to Fork program and supply our teams and the communities they serve with produce, meat, and artisanal food products.
The Fellows Set Students on a Food Literacy Journey with Fresh Herbs
A recent workshop held by all three of our Fellows focused on identifying herbs and learning about their flavor profiles and culinary uses.
Centering Black Farmers this Black History Month
This Black History Month, Bon Appétit Management Company is centering the experiences of Black farmers as key drivers of more equitable food systems.
Sowing Justice with the Persimmon Collective
We had the chance to talk with Nikki Presley, the Director of Farm Initiatives and Communications of the Persimmon Collective Fund, who works to support BIPOC farmers in the Southeast through greater access to land, capital, and technical assistance.
For Bruce Adams, Farming is Heritage
This Black History Month, Bon Appétit Management Company is shedding light on an unjust past for Black food producers while uplifting our Farm to Fork partners with businesses led by Black farmers, educators, and land stewards.
Honoring the Service and Courage of our Los Angeles Teams
With dozens of accounts and hundreds of employees in greater Los Angeles, many of our associates, clients and guests have been impacted by this catastrophe. Our hearts go out to all of them.
From the Field: Penn Dining Doubles Down on Plant-Forward Competition
Penn Dining chefs competed in their second annual Wellness Cup Competition, showcasing their plant-forward spin on an American classic: the burger. The winning dish was a true Bon Appétit classic, featuring seasonality, waste diversion, and teamwork — all on one plate.