Bon Appétit Management Company

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.

At St. Timothy’s boarding school in Catonsville, MD, sustainable food plays a central role in a holistic approach to education that pairs perfectly with Bon Appétit’s core values.

A small North Carolina farm’s successful transition from tobacco to food.

The genesis story of Bon Appétit supplier Peace Coffee is an impeccable example of how important and rewarding it can be to follow a product all the way back to its beginnings.

Find out what it’s like to join the Willamette University Food Recovery Network chapter on one of their nightly recoveries donating surplus food from the Goudy Dining Hall to Salem community organizations.

A perfect fall afternoon: a tour of Flamingo Ridge Farm, a discussion of sustainability and Bon Appétit, and a delicious farm-fresh meal prepared by Executive Chef Jenny Nguyen.

The cofounders of 5 Mountains Tea visit University of San Francisco and share the story behind their tea and the values they strive to uphold.

A visiting farmer makes an emotional appeal for people to make better choices when it comes to their meat — to pay more for and to appreciate a well-raised animal.