Food for Thought

In 2015, Bon Appétit became the first food service company to commit to sourcing 100% Fair Trade Certified tea in our cafés. We partnered with Oakland, CA based Numi Tea to make this commitment a reality.  

In celebration of our 17th annual Eat Local Challenge, our chefs sourced a diverse array of ingredients from farmers, fishers, and makers, crafting 100% local (with the exception of salt) meals for guests.

The Bon Appétit at Adobe San Jose team recently held a hands-on safety training to complement their existing safety curriculum.

Delightful and filling make-ahead lentil salad recipe that's perfect for lunch.

This roasted sweet potato stuffed with quinoa and kale, then topped with tahini dressing is a balanced meal made up of fiber, protein, and fat, but can be topped with roasted turkey for those looking to accent their meal with meat.  

This Chef Appreciation Week, we’re celebrating the people who put in long hours, going the extra mile to put a smile on a guest’s face, or coaching a team member through a challenging task.

I like eating watermelons just as they are, but they are also great in salads and beverages. Here are some watermelon recipes to enjoy during your carefree summer days.

To celebrate these last days of summer, I would like to share a recipe for the peach dessert we enjoyed during our gathering. I hope you get to enjoy it on a sunny day, with someone you think is a peach.

Food waste can be incredibly tough to track, especially in dynamic, cook-from-scratch kitchens like Bon Appetit’s that serve thousands every day. Enter Waste Not™: Bon Appétit’s very own kitchen-waste tracking app that makes it easier than ever for chefs to capture the cause, quantity, and destination of their food waste.