Bon Appétit Management Company

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

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.

Meet the student-run non-profit organization that partners with the Bon Appétit team at Colorado College to fight food waste, one donated meal at a time.

This time of year we see a lot of resolutions around food. Instead of worrying so much about what’s on your plate, focus on losing pounds in your garbage bin (or compost bin)!

This webinar will help clear up concerns and misconceptions about how restaurants can donate unsold food, covering food safety and the protections afforded by the Good Samaritan Act.

A group of Hamilton College students in Clinton, NY, noticed that a lot of food was being left on students’ plates at the end of meals. Led by Real Food Hamilton, the school’s Real Food Challenge (RFC) chapter, they set out to raise awareness among their peers about how much they waste and why it matters.

The Bon Appétit team at Washington University in St. Louis (WUSTL) has long made fighting waste a top priority, whether it’s finding streamlining purchasing practices to reduce kitchen waste, coming up with creative ways to decrease overall waste, or fueling a fleet of trucks on used fryer oil.

Of course Bravo readers know just how important food recovery and reduction of food waste is to Bon Appétit’s core values. So imagine how tickled Executive Chef/General Manager Ron Stewart of RS5 Café was to form a partnership with a farm that will let Bon Appétit feed the farm’s animals as well as its fields.

Bon Appétit is enacting waste reduction initiatives companywide — and while the leadership role is comfortable, making the action a partnership feels even more agreeable. Bon Appétit at Wheaton College in Wheaton, IL, partnered with student government to promote going trayless.

Watch out California, there’s a new “green” college in town — one you might not have encountered! At Marymount California University in Los Angeles (formerly known as Marymount College), Bon Appétit General Manager Donna Novotney and Executive Chef Luis Jimenez have worked closely with the college’s sustainability officer, Kathleen Talbot, to tackle waste in the dining hall head on. In one semester they’ve gone trayless, phased out Styrofoam to-go containers, successfully implemented a reusable to-go container program, started a student garden, and launched a living herb wall!