Bon Appétit Management Company

Now is the time to add another new culinary experience to that shelter-at-home list: cooking seafood at home!

50 lucky students and community members scored spots in a special sushi-making class at Colorado College, led by members of the Bon Appétit team.

Why the Thai government must follow through on its promise to ratify the International Labour Organization (ILO) Convention on work in fishing (C.188), which is essential to protecting the working conditions of fishers on Thai vessels and to eliminating labor abuses in the supply chains of international brands

Fellow Taiyo Scanlon-Kimura invited members of the national marketing and communications team to join him in visiting Farm to Fork partners to learn about their sustainable seafood, organic vegetables, and cage-free eggs.

Taylor Fish Farm has an unusual back story and a bright future, as Bon Appétit Manager of Strategic Initiatives Nicole Tocco Cardwell and Fellow Shira Kaufman learned when the pair visited this Fish to Fork vendor in Cedar Grove, NC.

In honor of National Seafood Month, read the inspiring true story of saving West Coast groundfish. Now we just need to eat burbot, chilipepper rockfish, petrale sole, sablefish, lingcod, and other groundfish!

Executive Chef Rogelio Garcia of The Commissary restaurant in the Presidio of San Francisco is no stranger to cooking with caviar.

How one non-profit is trying to make the Chesapeake Bay more sustainable and fighting hunger through encouraging overfishing. Yes, overfishing!

The fish that Bon Appétit Executive Chef/Manager Paul Lieggi smoked and submitted comes with a special pedigree.

I predict this year will bring new frontiers in fighting food waste, plus a heightened focus on plants in general and plant-based proteins in particular.