Bon Appétit Management Company

In late April, food system professionals gathered virtually and in person for the annual Northeast Farm to Institution Summit, with Bon Appétiters leading multiple events. 

These LGBTQ+ organizations are just a handful of the many working to create a more inclusive and equitable food system from the farm to the kitchen and beyond. 

Although rainbow-colored merch, food, and ads aren’t necessarily bad things, there has been a trend of using rainbows to build credibility without providing meaningful support to LGBTQ+ communities. We explore this concept and what queer food really is.

We break down the difficulties in discovering the queer history of food and explore five key LGBTQ+ culinary figures that have defined American cuisine as we now know it.

Bon Appétit’s Plant Forward trainings bring a rigorous curriculum and meaningful connections to teams across the country.

Unlike most farm animals raised in the U.S., Greg Gunthorp’s turkeys, pigs, ducks, and sheep will never know the inside of an industrial livestock house. Instead, they spend their days outside on pasture, running amongst the trees in the rolling hills of Northeast Indiana.

Learn more about Amy’s culinary journey as a fourth-generation Japanese American.

Fight food waste with this unique recipe that uses the entire lemon – pulp, peel, juice, and all!

Stop Food Waste Day is a global event encouraging chefs, home cooks, and our guests to think about the impact of their food. Learn more about how fighting food waste is nothing new to us.

Read our interview with Amy where she details her love for Japanese cuisine, how she preserves her heritage, and the impact of her family’s internment during WWII on her identity.