We believe that it takes more than one person or one siloed team in a company to truly make sustainability a core operating principle. From our wellness and purchasing teams to our managers and cooks in the field, we strive for sustainability to be second nature across every level of our company.
Blog: Food and Drink
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A Recipe Roundup by Bon Appétit’s Black Culinarians
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This Black History Month, we’re excited to give you a taste of what’s cooking in our kitchens at Bon Appétit Management Company. To celebrate our Black culinarians, we released our Amplify Black Culinarians digital cookbook, a tribute to the diverse culinary heritage of our Black chefs, cooks, and culinary experts. In this post, we’re sharing a roundup of some of the recipes from the book!
We’re Amplifying Black Culinarians for Black History Month and Beyond
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As we mark the beginning of Black History Month, it is our pleasure to unveil Bon Appétit Management Company’s Amplifying Black Culinarians digital cookbook — a vibrant collection of recipes from our talented Black chefs, cooks, and team members.
Our Chefs Get Festive for the Holidays!
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We always love to see what our talented culinary teams are turning out year-round, but there’s something especially delightful about seeing our chefs infuse winter holiday classics with their own twists.
Healthy Kids-Inspired Winter Reindeer Snacks
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Take a break from gingerbread making and cookie decorating to try this healthy holiday snack that’s almost too cute to eat!
Staying Connected to the Sustainable Seafood Movement
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The sustainable seafood movement is always evolving, which is why Jenny Slafkosky, Bon Appétit’s communications director, joined Maisie Ganzler, chief strategy and brand officer, in San Juan, Puerto Rico at the end of October for the Conservation Alliance for Seafood Solutions (CASS) annual conference.
“Blessing of the Garden” Roasted Vegetables
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This simple roasted vegetable recipe was created by Essence Sage Oyos of Golden Eagle Farm.
Women in Seafood Part 2: A Q&A with Corey Ridings from the Ocean Conservancy
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Our Chief Strategy and Brand Officer Maisie Ganzler had the pleasure of interviewing PhD student at The University of Washington and Manager of West Coast Fisheries for Ocean Conservancy Corey Ridings about her experience as a woman in the seafood industry.
Women in the Seafood Industry: A Need for Sea Change
This National Seafood Month at Bon Appétit, we are focusing on “Women in Seafood” by diving deep into the multifaceted roles of women in the seafood sector, examining the challenges they face, and surfacing the work of women who bring seafood to tables across the world.
10 Ways Bon Appétit is Leading Seafood Sustainability in the Food Service Industry
At Bon Appétit, we care deeply about the health of our world’s oceans. We’re industry leaders in crafting sustainable seafood purchasing policies and we’ve been addressing this issue for over 20 years. Here are 10 ways we’re leading the industry toward a sea change in our oceans.