Bon Appétit Management Company

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”

The more you know, the more you can (re)grow! It’s the gift that keeps on giving.

Make your fresh produce and pantry staples last as long as possible!

Stock up! Make the most of your groceries — and make flavor magic with vegetable scraps and bones.

Bon Appétit Fellow Shannon Tivona visited the University of San Francisco for a Q&A with a Sustainable Business Strategies class, kitchen tour, and service run with Food Recovery Network student volunteers.

The Bon Appétit team at Oracle Park, home of the San Francisco Giants, is proud to partner with local nonprofit Food Runners to help deliver quality surplus food to those in need.

Every week, General Manager Allyson Shelden donates 15 to 20 pounds of leftovers to animals rescued by the Wildlife Center of Silicon Valley.

The Post-Landfill Action Network hosted its annual Students for Zero Waste conference at the University of Pennsylvania, and Bon Appétiters planned a zero-waste event for 500 students from around the country.