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

Blog: Plant-Forward
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Recipe Sneak Peek from Ever-Green Vietnamese
- Blog
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)!

Author Andrea Nguyen Centers Plants from Land and Sea
- Blog
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.

From the Field: Penn Dining Doubles Down on Plant-Forward Competition
- Blog
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.

Penn Dining Wins Two NACUFS Awards for Their Events and Programming
- Blog
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!

11 Ways to Flip the Switch to Plants to Reduce Your Carbon Footprint
- Blog
Generally, producing animal-based foods like beef, lamb, and dairy products creates more carbon emissions than plant-based foods like beans, legumes, and whole grains – and is why shifting to a diet centered on plants is one of the most impactful ways to combat climate change.

How Does Food Create Carbon Emissions?
- Blog
From growing to processing, transporting to storage, and managing excess food waste, each step in the food chain produces carbon emissions.

We’re Flipping the Switch to Plants this Earth Day
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This Earth Day, we are flipping the switch to plants to lower our individual and collective carbon footprint! We are challenging our guests to use this Earth Day as an opportunity to consider climate-friendly alternatives throughout our cafés.

Penn Chefs Take Plant-Forward Street Food to the Next Level
- Blog
Penn chefs took street food to the next level over the course of the first annual Wellness Cup, creating flavorful yet approachable dishes such as jackfruit empanadas, hearts of palm lobster rolls, a build-your-own falafel bar, vegan bang-bang cauliflower steak, and cornbread pancakes with seitan chili, spicy maple syrup, and “sour cream” derived from a sunflower seed base. But the winning dish was…

A Note From Fedele Bauccio: Sustainability is Everyone’s Job
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.