Bon Appétit Management Company

This is a great reminder — especially during Earth Week — that plants produce edible parts we often waste. Don’t toss those leaves and stems. Enjoy them!

50 Plant-Forward Ideas for the 50th Anniversary of Earth Day

5 quick combos to nourish and satisfy.

The Bon Appétit team at Johns Hopkins University hosted chefs from St. Timothy’s School, St. John’s College, and more, for an interactive training on implementing plant-forward initiatives in their cafés.

Toasting quinoa (or any whole grain) brings a subtle nutty flavor to any dish. Paired with cauliflower, you have a vegetable- and protein-packed twist on a dish traditionally made with bulgur.

I know eating more plant-based foods is good for me, but I’m just not ready to give up my beloved summer burger. How can I incorporate plants and still eat my meat, too?

Celebrate National Nutrition Month® by challenging yourself to create a dish using multiple parts of a plant.

Celebrate National Nutrition Month® by challenging yourself to create a dish using multiple parts of a plant.

With hearty farro and fiber-loaded vegetables, this recipe promises to “squash” your hunger. Concerned about bitter kale? Don’t fret, the sherry vinegar will cut the bitterness and leave nothing but luscious greens.

Not your typical “slaw,”  but we don’t aim for predictable. The ginger and coriander add a brightness to lentils you didn’t know could exist. Packed with protein and fiber, it can be enjoyed as a hearty side or as a main for a light lunch or dinner.