Bon Appétit Management Company

Think again and use every ingredient twice (or even thrice)! These tried and true tips are a great way to get you started on your food waste fighting journey.

On a recent visit to Lewis and Clark College in Portland, Oregon, West Coast Fellow Hillary Swimmer helped lead a food waste focused cooking demo with Executive Chef Michael Palmer and the college’s Office of Sustainability.

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.

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.

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

While the world and our business may look a little different these days, our resolution to feed people, not landfills, endures.  

Much of the wasted food in the U.S. occurs at home. You can make a difference, says the author of “How to Be a Conscious Eater”