Food for Thought

This fall, teams from Willamette University and Lewis & Clark College joined the Oregon chapter of the Make-A-Wish Foundation for the Foundation’s Fall Festival. From pumpkin decorating to crown-making and games, magic was made at this community-building event.  

Every November, Bon Appétit Management Company takes the time to reflect on the rich cultural heritage of Native Americans, whose deep ties to the land have cultivated traditional knowledge systems over centuries. Indigenous farming practices are an essential part of the cumulative wisdom that has been passed down over generations. These agricultural customs not only ensure the survival of important crops, but a connection to rituals, food traditions, ancestors, and the surrounding ecosystem.  

We’ve been picking up steam on our plant-forward efforts, most notably when we embarked on a series of plant-forward trainings and follow-up programs designed to give chefs the tools and the creative space they need to make the plant-forward magic happen in their kitchens. Eggplant bacon, anyone?

Each year, National Seafood Month is a time to affirm our ongoing commitment to sourcing seafood sustainably and to our partners who make that a reality in our cafés across the country. In addition to aligning with Seafood Watch guidelines, we encourage our chefs to seek out sustainable seafood that’s locally caught or raised.  

Our chefs on college campuses around the country have the unique responsibility to expand the minds and palates of an emerging generation, and an opportunity to educate students about the importance (and deliciousness) of sustainably sourced seafood options, both wild-caught or farmed, that are served in their campus cafés. 

We want to engage with guests in more meaningful and impactful ways that leave them inspired and empowered in their personal wellness journey.   

Our partner, Numi, provides us with assorted herbal and caffeinated Fair Trade Certified teas, ensuring fair wages, safe working conditions, and community development premiums to support health, education, and infrastructure projects. They work closely with farm partners around the world, sourcing 130+ organic ingredients from more than 34 countries, guaranteeing traceable ingredients and positive outcomes for tea workers and their communities.   

Bon Appétit Management Company has long relied on Monterey Bay Aquarium’s Seafood Watch guidelines to inform our sustainable seafood purchasing. The Seafood Watch program scientifically assesses the environmental sustainability of seafood products on the U.S. market and then uses those findings to transform how seafood is fished and farmed. Commitments like ours at Bon Appétit  — and our chefs’ efforts to put those promises into action — help push the needle on seafood sustainability so that people and planet can thrive for the long term.  

From a young age, food was my source of joy and creativity. As I got older, that fascination with food only grew. What was once a childhood pastime evolved into an obsession. I devoured cookbooks, immersed myself in documentaries, and cooked meal after meal for anyone willing to eat my food.  Through cooking, I discovered that food has a unique power to foster connections. Sharing meals and recipes helps build relationships and create lasting bonds, a lesson I learned early on and one that continues to inspire my work today.