Bon Appétit Management Company

We are thrilled for the chance to highlight a collection of recipes published by Von Diaz from two of her recent cookbooks, Islas: A Celebration of Tropical Cooking, and as a contributor to Tasty Pride. 

We were thrilled for the chance to chat with cookbook author Andrea Nguyen, our 2025 partner for AAPI Heritage Month.

Grounded in Viet foundations of flexitarian eating and no-waste cooking, Ever-Green Vietnamese is Andrea Nguyen’s latest cookbook that explores innovative twists on classic dishes that are both delicious and exciting (or hấp dẫn in Vietnamese)!  

We are elated for the chance to partner with Andrea Nguyen for Asian American and Pacific Islander Heritage Month and to highlight some of her delicious, inventive recipes published in her brand-new cookbook, Ever-Green Vietnamese.

Did you know that many plants used as cover crops are also edible (and delicious)?  

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.   

Our chefs on college campuses around the country have the unique responsibility to expand the minds and palates of an emerging generation, and an opportunity to educate students about the importance (and deliciousness) of sustainably sourced seafood options, both wild-caught or farmed, that are served in their campus cafés. 

Bon Appétit Management Company has long relied on Monterey Bay Aquarium’s Seafood Watch guidelines to inform our sustainable seafood purchasing. The Seafood Watch program scientifically assesses the environmental sustainability of seafood products on the U.S. market and then uses those findings to transform how seafood is fished and farmed. Commitments like ours at Bon Appétit  — and our chefs’ efforts to put those promises into action — help push the needle on seafood sustainability so that people and planet can thrive for the long term.  

Telling the stories behind the food really resonates with me. Every plate holds layers of history, culture, and effort that’s often unseen until you dig deeper. I find inspiration in these stories—whether they come from local farmers discussing sustainable agricultural practices, or seeing firsthand how small, conscious changes from the consumer in a food system can ripple out to make a huge difference.

Big congratulations are due to the culinary team at Penn Dining who just won two silver awards in this year’s National Association of College & University Food Services (NACUFS) competition!