Bon Appétit Management Company

In an effort to raise awareness about food waste, Fellows worked with various Bon Appétit accounts to show screenings of a documentary called “Wasted!” and serve up fun zero waste food items.

At Whitman College in Walla Walla, WA, a group of students in the Whitman Glean Team are doing their part to get uneaten food out of the field and into the hands of people who need it.

General Manager Kirk Mustain at the University of Portland in Portland, OR, successfully rose to the challenge of creating elegance from remnants at the request of an organization called Salvage Supperclub

Bon Appétiters at SODO Kitchen at Starbucks in Seattle completed a day of volunteering for Food Lifeline, whose mission is to rescue surplus food from area farmers, producers, stores, and restaurants and distribute it to food banks, shelters, and meal programs throughout western Washington

What’s the best thing about working for Bon Appétit? Willamette University Executive Chef André Uribe has been asked that question a million times

SAP participated in Bon Appétit’s Waste Awareness Campaign, an annual month-long educational and awareness-raising initiative with a three-part goal

The Food Recovery Network volunteers at University of San Francisco take their commitment to fighting food waste one step further — recovering food AND preparing and serving it at pop-up community dinners several days a week!

In celebration of Earth Day, the cafés at Adobe’s four North American sites highlighted a dual focus on reducing food waste and cutting food-related carbon emissions by serving all meatless specials for one day.

Things recently got ugly at Cambia Health Solutions in Portland, OR…with an IDP photo booth and homely produce taste-test in honor of Earth Day!

Upcycling, or using materials that might otherwise be discarded to create something of higher value than the original product, has been happening in the fashion industry for a long time. Now, food is getting its turn.