Bon Appétit Management Company

Increasingly, Bon Appétit’s clients have been asking us about the connection between food and climate change, and what we can do together to reduce the impacts of their cafés on the global greenhouse gas footprint. It’s a question we welcome. We’ve gathered a suite of solutions that help our clients extend their climate commitments, offering customizable approaches to goal setting, tracking, and more.

Garlicky greens over polenta = the best plant-forward comfort food? Discuss.

Take vegetarian patties to a new level with these bright burgers that burst with beet flavor!

What’s the best thing about working for Bon Appétit? Willamette University Executive Chef André Uribe has been asked that question a million times

What’s the best way to deal with an overabundance of seasonal produce? That’s the special focus of Bon Appétit’s 12th Annual Eat Local Challenge on September 27 this year!

Lemony and elegant, this unique take on hummus is colorful enough to draw a crowd and delicious enough to keep them coming back.

A gourmet version of ketchup that is tasty with no added sugar, unlike most commercial brands.

Nectarines and Coconut Cream – Bright, tart summer fruit and creamy coconut – it’s hard not to love this dessert. Serves 6.

Cauliflower Herb Flatbread – Trade in refined carbohydrates for a boost of antioxidants and fiber with this versatile side dish that can also be used as a pizza crust. Serves 4 as an appetizer.

Infuse still or sparkling water with ginger and lime for a subtle, zero calorie, and refreshing beverage with impressive presentation.