We’re answering the key question on everyone’s minds: “How can we fight the climate crisis and support a more fair food system?” Beans is how. (Well, it’s at least the answer on our minds…) Become a bean-liever with us.
Blog: Plant-Forward
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Bean-chamel: The 6th Mother Sauce
We’re highlighting the versatility of beans with our bean-chamel base sauce — what we’re calling our sixth mother sauce! Watch a demo from Bon Appétit chefs and get additional recipes that incorporate the sauce into everyday dishes.
Digging Into Black Plant-Based Food History, and Future
The roots of traditionally Black foods are abundant in plants
Radish Greens Chimichurri
- Blog
When the tops of root vegetables such as radishes and turnips are in good condition, don’t let them go to waste! This recipe transforms radish greens into a bright and simple chimichurri sauce that is a delicious and refreshing topping to many foods from omelets to roasted potatoes.
Business is booming at Bui Natural Tofu, a Locally Crafted partner at Reed College
- Blog
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
- Blog
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
- Blog
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
- Blog
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 […]
Celery and Cauliflower Leaf Salad
- Blog
Don’t toss those leaves! Celery, carrot, and cauliflower leaves are actually edible and add a pop of flavor to your meal. Use them in place of greens like in this celery and cauliflower leaf salad.
Plant-Forward Influencer: Daniele Rossner, MS RD-N, Regional Manager of Nutrition
- Blog
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 […]