Bon Appétit Management Company

Food waste can be incredibly tough to track, especially in dynamic, cook-from-scratch kitchens like Bon Appetit’s that serve thousands every day. Enter Waste Not™: Bon Appétit’s very own kitchen-waste tracking app that makes it easier than ever for chefs to capture the cause, quantity, and destination of their food waste.

We’re creating a new quarterly series that features longtime Farm to Fork and Locally Crafted vendors, starting with Squash Blossom Local Food in Santa Fe, New Mexico.

We’re introducing a new quarterly series that celebrates the work being done on campus farms and gardens at our accounts across the country, starting with the storied Carleton Student Organic Farm at Carleton College in Northfield, Minnesota.

In honor of Stop Food Waste Day (April 28), we asked our chefs to submit creative food-waste-fighting recipes. Here are the top three.

A panisse inspired by surplus hummus forms the basis of this hearty dish.

An Italian dish traditionally served on Christmas Eve, this rich dip with anchovies and garlic is satisfying anytime,

For her Stop Food Waste recipe inspiration, Pastry Chef Jenn Bullard had to look no further than her Northern California back yard — and her childhood sibling memories.

The Wheaton College Garden has become a hub for a wide variety of initiatives after winning a Bon Appétit Student Activist Grant in 2019.

During this year’s National Farmworker Awareness Week we mark 10 years since the publication of the Inventory of Farmworker Issues and Protections, and highlight the challenges farmworkers continue to face.

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