The roots of traditionally Black foods are abundant in plants
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Business is booming at Bui Natural Tofu, a Locally Crafted partner at Reed College
Fellow Elise Kulers visited Bui Natural Tofu, a beloved Locally Crafted partner at Reed College and a mainstay for tofu enthusiasts in Portland, Oregon.
Four Key Tips to Reduce the Climate Impact of your Food
Many of us have had the experience of questioning how our food choices impact the climate and the environment. To prevent a kitchen calamity or existential crisis at Whole Foods or Wegmans, we’ve put together these handy-dandy tips that make low-carbon eating simple, easy, and (dare we say) fun.
Low-Carbon, Plant-Forward Culinary Tips for Earth Day
With a little help from our Plant-Forward Culinary Collaborative, a working group of Bon Appetit chefs who have helped to define the future of plant-forward in our cafés and spread best practices companywide, we’re here to provide some low-carbon, plant-forward culinary tips that dispel these misconceptions.
Plant-Forward Influencer: Executive Chef Mayet Cristobal
During National Nutrition Month, we’re profiling chefs and Registered Dietitians who are plant-forward influencers at Bon Appétit. These dynamic individuals are demonstrating how to make plant-forward eating as delicious as it is good for you. Each has a story that shaped their personal and professional journeys toward plant-forward eating. I am quite fortunate to work for a company that truly believes we have the opportunity and responsibility to make this place a better world through sustainable food practices. I have been a part of the Bon Appétit team for 20+ years but have lived the “Farm to Fork” principle almost all my life. As I recall my childhood in the Philippines, I am reminded of how my grandmother cooked for us every day. She went to the market daily and bought fish and other seafood that was so fresh they […]
Plant-Forward Influencer: Daniele Rossner, MS RD-N, Regional Manager of Nutrition
During National Nutrition Month, we’re profiling chefs and Registered Dietitians who are plant-forward influencers at Bon Appétit. These dynamic individuals are demonstrating how to make plant-forward eating as delicious as it is good for you. Each has a story that shaped their personal and professional journeys toward plant-forward eating. When people ask me about my commitment to plant-forward, I point out that there’s a contradiction between what nutrition science has been telling us for a long time and our culture. If you look at USDA’s MyPlate, approximately 50% of the plate is fruits and vegetables, which has been the recommendation for years. So, in a way, plant-forward eating has always been the recognized approach for a healthy diet. But our society focuses on the protein on the plate. When people ask what someone had for dinner, the response is usually […]
The Farm at Butler Hosts Bon Appétit Team’s Earth Day Cooking Demo
This Earth Day, the Bon Appétit at Butler team welcomed nearly 50 students to an plant-forward cooking demonstration at the Farm at Butler.
Take the 5-Day Plant-Forward Challenge to Celebrate Earth Day
This Thursday marks the 51st annual Earth Day celebration. On April 22, 1970, 20 million Americans, in what is now recognized as the planet’s largest civic event, took to the streets to demand a new way forward for our planet, effectively creating the modern climate movement. The COVID-19 pandemic means that no one will be taking to the streets this year, but we’re still hoping everyone will join us in embracing a commitment to #plantforward eating, wherever you may be. In 2019, the EAT-Lancet Commission — 37 experts in human health, agriculture, political sciences, and environmental sustainability from 16 countries — released a headline-making, in-depth report that outlined the principles for the healthy and sustainable diet that will feed a growing population of 10 billion by 2050. The Commission confirmed the philosophy that has long guided us as a company: […]
Make Fruits and Vegetables the Stars: Oyster Mushroom Bacon BLT
Have fun experimenting with this plant-based “bacon” that can be stacked high for a delicious BLT.
Get Saucy: Au Gratin Yukons with Butternut Squash Cashew Sauce
With this creamy, rich sauce, you will not miss the dairy! The sauce can be used for any dish (think mac n’ cheese, pastas, and more) that usually calls for a dairy-based cream sauce.