Bon Appétit Management Company

This month’s Well Being Challenge encourages you to choose a healthy meal that also meets a low carbon principle for at least one meal each day this month. To get started, try the below recipe that meets the seasonal and regional low carbon principle. To learn more about the nutrition principles of a low carbon diet, visit cafebonappetit.com

These days, you can’t walk into a grocery store without being exposed to a new diet: flexitarian, vegetarian, vegan, paleo, cookie diet, low-fat, cabbage soup, gluten-free, elimination, low carb…the list goes on.

But there’s one important diet that most people have never considered: the low carbon diet. Shrinking our carbon “foodprint” is just as important as shrinking our waistlines. The food system — from fertilizers to livestock, transportation, and packaging — is responsible for at least one-third of global greenhouse gas emissions.

Last week, two elderly farmworkers took the brave and very unusual step of suing their employer, an onion grower in the Coachella Valley, for violating the few labor laws that protect farmworkers. California is one of the few states that require farmworkers to be paid the minimum wage. Farmworkers are exempt from many federal labor laws. These gaps were detailed in the Inventory of Farmworker Issues and Protections in the United States. We’ve created a new, educational slideshow based on key facts and statistics from the Inventory for educational purposes.

This month’s Well Being Challenge encourages you to choose a healthy meal that also meets a low carbon principle for at least one meal each day this month. To get started, try the below recipe that includes a ‘super green’ seafood according to the Monterey Bay Aquarium’s Seafood Watch program. To learn more about the nutrition principles of a low carbon diet, visit cafebonappetit.com

This month’s Well Being Challenge encourages you to choose a healthy meal that also meets a low carbon principle for at least one meal each day this month. To get started, try the below recipe that is a more locally-available version of a recipe often prepared with bananas, that are flown in from afar. To learn more about the nutrition principles of a low carbon diet, visit cafebonappetit.com

Once a way to preserve meat without refrigeration, charcuterie – the branch of cooking devoted to preparing bacon, ham, sausage, terrines, galantines, pâtés, and confit – has become an art within the culinary world. It’s also a popular cooking technique among devotees of sustainable food, because it utilizes parts of the animal that would otherwise be discarded. Making charcuterie isn’t easy, but Bon Appétit chefs across the country are embracing the challenge!

Last week Bon Appétit Management Company cafés around the country celebrated 13th Annual National Farmworker Awareness Week (NFAW). As part of our efforts to make people think about who harvests their food, we asked students at colleges and universities to create a collage about why they support farmworker rights. Here’s how some thoughtful students from American University in Washington, DC; Goucher College in Maryland; and Emmanuel College in Boston finished this sentence: I support farmworker rights because…

As part of our focus on farmworker rights, Bon Appétit Management Company is proud to partner with Student Action with Farmworkers for the 13th annual National Farmworker Awareness Week (NFAW). Running from March 25 – March 31 (César Chávez’s birthday), NFAW aims to raise awareness about the conditions of the men, women, and children who harvest our food and to bring attention to their efforts to secure fair wages and benefits, and to form and join unions.

The student-run campus farm at Duke University in Durham, NC, had a successful first year. Students got involved to plant and harvest and the at Bon Appétit has enjoyed watching and cheering the progress of the farm — and of course, loved cooking with the beautiful produce — but one thing was clear to everyone at the end of the first year: a longer growing season would be wonderful.

Bon Appétit is proud to offer our congratulations to our Farm to Fork partners Melissa and Aaron Miller of Miller Livestock on being the first Food Alliance certified livestock farm in Ohio. The Millers raise grassfed beef and lamb, pastured pork, chickens and turkeys, and laying hens on 168 acres in Kinsman, Ohio — about 70 miles from Cleveland. Bon Appétit Dining Services at Case Western Reserve University in Cleveland has long been buying the Millers’ pork, and the past year bought half of their hogs. On February 21, Bon Appétit announced a groundbreaking commitment to improving animal welfare practices. Part of that promise is to buy even more humanely raised meat from folks like the Millers who have taken the trouble to have their practices verified by a third party. That’s why our team at Case Western has encouraged the Millers […]