Bon Appétit Management Company

By turning imperfect peppers into Dad’s World Famous Chili, General Manager Derek Whitney shares how we can all make a difference by “picking the ugly one.”

Creating a program to incentivize Reed students to opt for reusable cups instead of disposable.

College campuses are active learning centers for many things, but dining etiquette is not usually part of the curricula.

My family instilled a serious love of food in me, but it took years and many different experiences to even begin to figure out my place as a consumer and an instigator of change in the food system.

A group of Bon Appétit employees was happy to hit the road in LA when invited to do so by their Farm to Fork vendor Homeboy Industries, which was participating in the Every Angeleno Counts 5K Run/Walk — a combined effort of more than 2,000 participants.

Busy college athletes have extra incentive to eat well and be healthy, but they tend to have even less free time than other students. That’s why Executive Sous Chef Kenneth Clemens and his team created a cooking class just for the University of Portland women’s basketball team.

Lewis & Clark College Sous Chef and Farm to Fork champion Ethan Davidsohn talks about his passion for cooking and sourcing sustainably.

Keri Barron, a graduating marketing intern for Bon Appétit at Case Western Reserve University in Cleveland, reflects on the skills and lessons she’s learned.

Genentech presents their Bon Appétit team with the Outstanding Supplier for Environment & Sustainability award at Second Annual Roche Global Facilities Procurement Supplier Recognition event.

After growing up in Nebraska, the land of corn and cattle, I didn’t hear the term “sustainability” until I enrolled at Willamette University in Salem, OR, in 2006. And not until my sophomore year did I really connect the need for sustainability to the food system.