Food for Thought

For Earth Day, we presented the Blended Burger Challenge to our chefs. Blended burgers combine ground beef with plant-based ingredients such as mushrooms, legumes, grains, or other vegetables. By reducing the amount of beef in each patty by at least half, we can significantly lower greenhouse gas emissions while maintaining delicious taste and texture.

Women chefs from all over the country gathered recently for a networking and professional development retreat. They cooked together, celebrated their culinary expertise, and learned from one another.

While professors at Case Western Reserve University in Cleveland, Ohio had already been buying from Storehouse Tea for events for many years, it wasn’t until September 2023, though, that Bon Appétit began partnering with Storehouse Tea as a Farm to Fork vendor for the university.  

From March 25th to 31st, we join a nationwide initiative to honor the labor and resilience of farmworkers while also drawing attention to the inequities they continue to face.

Across Bon Appétit, we're using digital tools to illuminate habits, rhythms, and preferences that aren’t always obvious in the moment. These insights help operations teams anticipate needs and design experiences that feel warm, personal, and responsive. 

It’s Women’s History Month! All month, we'll be honoring our female culinarians, farmers, and leaders.  

Coffee and tea rituals bring together people of all backgrounds, embracing the inclusivity that is inherent in true hospitality. That diversity is invaluable, and something we encourage at Bon Appétit.

For this year’s Lunar New Year festival, we are celebrating the coming spring in our cafés with A Lucky Feast, a new digital cookbook filled with special dishes contributed by our own chefs

As a company, we’re taking a proactive approach to anticipating guests’ needs, while looking for opportunities to improve people’s days.