Bon Appétit Management Company

“Gestation crate free” means no use of gestation crates, right? To the large pork producers, apparently not. Here’s how I wound up in a hog barn in Pennsylvania.

We did it! Traci, Tessa, Kristi, and I biked from Carmel to Santa Barbara to raise funds for No Kid Hungry through Chefs Cycle. What an incredible experience. Not to be missed, never to be forgotten.

On a visit to Santa Cruz Coffee Roasting Company, students learn all about this unique collaboration among Bon Appétit, a local coffee roaster, and a nonprofit driven by ethics and environmental stewardship.

Throughout the winter, kids in our community visited the Garden at AT&T Park to tend to the plants, cook healthy meals, and learn about where real food comes from. Now that spring has returned and baseball season is underway, we’re thrilled to have fans back in the Garden to cheer on our San Francisco Giants. In preparation for the new season, our team planted new crops and developed garden-to-table dishes for our bistro menus. We encourage fans to explore the Garden while enjoying their salads — you’ll find many of the ingredients growing around you! The Garden at AT&T Park team loves to reconnect fans with the story of our food. Sunflower seeds and peanuts are staples in any ballpark — some of you may remember the sunflowers we grew last year. This season, we decided to grow peanuts alongside […]

Recycling works only if it is financially feasible, and — guess what — it’s not feasible if we do it wrong! Here’s how you can stay part of the solution.

When I enter a new classroom or forum, I often ask, “How many people know where their food comes from?” Later, another question arises, “Each time you pick up a piece of produce at the store, do you consider the hands that picked that produce? Those that handled that piece of nutrition, and eventually passed it along to you?” Most students will answer no. I would have too, before I became a Bon Appétit fellow. In the United States today, about 40 percent of our produce is harvested by hand. The farmworkers who carry out this labor work in the most dangerous employment sector in the country, and do not enjoy the same protections that workers in all other sectors do. A child of just 12 years old can labor for eight hours in a scorching hot field, while they would never be […]

For this year’s National Farmworker Awareness Week, Bon Appétit will be featuring a “Faces of Farmworkers” display in hundreds of cafés across the country and via social media, highlighting portraits and quotes gathered in the fields by Student Action with Farmworkers.

I predict this year will bring new frontiers in fighting food waste, plus a heightened focus on plants in general and plant-based proteins in particular.

Willamette University students find out what 140 pounds of food waste looks like and vow to change their habits.

One of the most inspirational parts of our Pitzer Sustainable Food Forum was hearing the story behind Huerta del Valle, a nearby community garden whose grassroots efforts are helping transform a community.