Although your typical burger generally doesn’t conjure up images of wellness and sustainability, the Blended Burger Project is a movement to change that by making burgers more healthful for eaters and better for the environment.
Blog: People
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No Free Lunch: What “Gestation-Crate-Free” Pork Actually Means
- Blog
“Gestation crate free” means no use of gestation crates, right? To the large pork producers, apparently not. Here’s how I wound up in a hog barn in Pennsylvania.
130 Chefs + 300 Miles + 3 Days = Over $1 Million to Fight Child Hunger
- Blog
We did it! Traci, Tessa, Kristi, and I biked from Carmel to Santa Barbara to raise funds for No Kid Hungry through Chefs Cycle. What an incredible experience. Not to be missed, never to be forgotten.
Biking 300 Miles with Traci Des Jardins to Help End Child Hunger
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As a chef, when award-winning San Francisco chef Traci Des Jardins asks you for a favor, it’s hard to say no. Even when it’s to do a 300-mile, 3-day bike ride!
Coffee & Collaboration: Visiting Santa Cruz Coffee Roasting Company with CAN
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On a visit to Santa Cruz Coffee Roasting Company, students learn all about this unique collaboration among Bon Appétit, a local coffee roaster, and a nonprofit driven by ethics and environmental stewardship.
New Plants and New Plates in the Garden at AT&T Park
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Throughout the winter, kids in our community visited the Garden at AT&T Park to tend to the plants, cook healthy meals, and learn about where real food comes from. Now that spring has returned and baseball season is underway, we’re thrilled to have fans back in the Garden to cheer on our San Francisco Giants. In preparation for the new season, our team planted new crops and developed garden-to-table dishes for our bistro menus. We encourage fans to explore the Garden while enjoying their salads — you’ll find many of the ingredients growing around you! The Garden at AT&T Park team loves to reconnect fans with the story of our food. Sunflower seeds and peanuts are staples in any ballpark — some of you may remember the sunflowers we grew last year. This season, we decided to grow peanuts alongside […]
People Spotlight: Pam Flowers, Savannah College of Art and Design
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Pam Flowers works for Bon Appétit as a deli cook at The Hive, Savannah College of Art and Design (SCAD) in Savannah, GA. She is the mother of 2, and grandmother to 12.
Staff Spotlight: Twila Sylvia, the Student Whisperer
- Blog
Meet the estimable wry Twila Genevieve Sylvia, who for 18 years has provided an ear to the University of Portland students in need of a sympathetic one.
Watch: Emory Student Interviews Dining Staff in “Beauty in Things Unseen” Video
- Blog
See how Bon Appétit’s people are truly our “secret sauce.”
A Clear Reminder About Food Waste Sparks Conversation
- Blog
Willamette University students find out what 140 pounds of food waste looks like and vow to change their habits.