Posts by

Claire Cummings

While the world and our business may look a little different these days, our resolution to feed people, not landfills, endures.  

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“Always dig deeper. With so much of my work, I have been successful because I dug a little deeper, got a little more curious, and didn’t take things at face value.”

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The Post-Landfill Action Network hosted its annual Students for Zero Waste conference at the University of Pennsylvania, and Bon Appétiters planned a zero-waste event for 500 students from around the country.

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Things recently got ugly at Cambia Health Solutions in Portland, OR…with an IDP photo booth and homely produce taste-test in honor of Earth Day!

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Waste Programs Manager Claire Cummings shares the best food-waste-fighting tips from Bon Appétit Management Company’s kitchens and cafés

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Recycling works only if it is financially feasible, and — guess what — it’s not feasible if we do it wrong! Here’s how you can stay part of the solution.

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Reed College Executive Chef Jenny Nguyen opens up about her Bon Appétit family, passion for farmworkers’ rights, and love of rice.

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This time of year we see a lot of resolutions around food. Instead of worrying so much about what’s on your plate, focus on losing pounds in your garbage bin (or compost bin)!

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Lewis & Clark College Sous Chef and Farm to Fork champion Ethan Davidsohn talks about his passion for cooking and sourcing sustainably.

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Congratulations to the Bon Appétit Management Company team at Reed College in Portland, OR, which follows Lewis & Clark College to become our second café to achieve gold certification from the City of Portland’s Sustainability at Work program.

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