Food waste can be incredibly tough to track, especially in dynamic, cook-from-scratch kitchens like Bon Appetit’s that serve thousands every day. Enter Waste Not™: Bon Appétit’s very own kitchen-waste tracking app that makes it easier than ever for chefs to capture the cause, quantity, and destination of their food waste.
2020 Wasn’t A Total Waste: Bon Appétit Rises to Challenge of Shutdowns with Record Number of Food Donations
While the world and our business may look a little different these days, our resolution to feed people, not landfills, endures.
Celebrating 10 Years of the Fellows Program: Claire Cummings
“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.”
Penn Team Wows Students for Zero Waste
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.
Cambia Gets Snap Happy During Its Scrap-Forward Feast
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!
Tips for Becoming a Zero Waste Warrior
Waste Programs Manager Claire Cummings shares the best food-waste-fighting tips from Bon Appétit Management Company’s kitchens and cafés
To Rinse or Not to Rinse: Five Ways You Can Up Your Recycling Game
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.
Employee Spotlight: Jenny Nguyen, Reed College
Reed College Executive Chef Jenny Nguyen opens up about her Bon Appétit family, passion for farmworkers’ rights, and love of rice.
Happy 2015: The Year We Resolve to Fight Food Waste
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)!
Employee Spotlight: Ethan Davidsohn, Lewis & Clark College
Lewis & Clark College Sous Chef and Farm to Fork champion Ethan Davidsohn talks about his passion for cooking and sourcing sustainably.