Think again and use every ingredient twice (or even thrice)! These tried and true tips are a great way to get you started on your food waste fighting journey.
+ Blog Categories
Learn about real changes being taken to fix the systems that govern farm work.
Explore the main concerns of farmworkers in the face of the climate crisis.
We’re busting myths about farmworkers to clarify the state of farm work in the United States.
On a recent visit to Lewis and Clark College in Portland, Oregon, West Coast Fellow Hillary Swimmer helped lead a food waste focused cooking demo with Executive Chef Michael Palmer and the college’s Office of Sustainability.
The Common Market, a non-profit food distributor with a mission to empower communities through local food, has partnered with Bon Appétit teams across the country.
Horse Listeners Orchard has been a long-time Farm to Fork partner of Bon Appétit-served colleges and universities in the northeast region from Connecticut to Massachusetts. Beyond cultivating 23 varieties of apples, and vegetables too, they partner with neighboring growers to aggregate produce — enabling them to source a yearlong supply of crushed tomatoes for our chefs — and deliver it all themselves.
Cucumber vines climbed 10 feet high to the top of the hoop house, leafy ginger plants intermingled with milkweed, calendula, and kale, and sunflowers towered over Fellow Elise Kulers during her visit to the Knox College Farm in Galesburg, Illinois.
Far above the bustling streets of Manhattan and many floors of priceless art and antiquities, Culinary Director Bill Telepan and the Bon Appétit at the Metropolitan Museum of Art team are tending to their garden.
West Coast Fellow visits the Milkhouse, a Farm to Fork vendor owned and operated by Colby College alumni Andy Smith.