Bon Appétit Management Company

Bon Appétit chefs gathered at Saint Martin’s University in Lacey, Washington, to support the school’s black-tie gala that featured celebrity chef Anne Burrell.

This April, the Bon Appétit team at Whitman College collaborated with Whitman graduate Roger Amerman (Choctaw) to create menus to complement programming taking place at the college’s long tent, a traditional structure of the tribal peoples of the Inland Northwest/Columbia River Plateau.

As part of Washington University in St. Louis’ Earth Week celebration, Professor Braude and Bon Appétit Executive Chef Patrick McElroy, who leads WUSTL Dining’s culinary team,teamed up to lead a foraging workshop and edible campus tour.

We’re partnering with James Beard-award winning chef, educator, and author Andrea Nguyen during this year’s Asian American Pacific Islander Heritage Month.

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.

In 2021, Bon Appétit Management Company announced a new climate policy, committing to a reduction of greenhouse gas emissions by 38%, per calorie of food, by 2030.

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.

While the holiday is centered on China’s traditional lunisolar calendar, which is tied to the autumn harvest and end of the agricultural growing season, Lunar New Year celebrations are highly country- and culture-specific. This year we’re delving into the unique Lunar New Year celebrations that occur in China, Vietnam, and South Korea. Read on to learn more!

The Bon Appétit at WashU team forged new connections between community members and local Farm to Fork vendors through a digital meet and greet.

Dozens of Bon Appétit corporate and higher-education clients joined two industry leaders to learn about new tools to fight food waste.