Food for Thought

The culinary team at the Getty Center in Los Angeles frequently creates menus inspired by great works of art, but it’s not often that they are asked to showcase a menu to please a living legend. As part of a surprise 90th birthday celebration for world-renowned architect Frank Gehry, they were honored to be tasked with creating a menu worthy of the occasion.

One-size-fits-all diets are so 2015; personalized nutrition is in.

How the Bon Appétit team at Best Buy works with graduates of Minnesota Independence College Community, a life-skills training program for young adults with autism spectrum disorder or other learning differences

What’s the difference between culinary oils and essential oils? Are they safe to consume?

The carnivore diet (aka “no carb” to the extreme) is the latest magnet for those that love meat and fear carbs.

As part of the annual holiday thank-you to our clients, Bon Appétit is giving the most precious gift there is — clean drinking water — on their behalf.

Fellow Peter Todaro shares insight into the Campus Farmers Network, created in 2013 to encourage and support growing food on campus at colleges and corporate locations.

The money raised through RightWater purchases at Bon Appétit cafés will fund the construction of a third community well in Uganda.

Manager of Strategic Initiatives Nicole Tocco Cardwell organized a visit to Farm to Fork partner High Lawn Farm, who supplies milk to almost all of Bon Appétit's Massachusetts campuses.