Well-Being

PLanet
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I 6 min. read

Meet Jenné Claiborne, Our Black History Month Partner 

As a Black food creator, Jenné Claiborne sees soul food as a true reflection of American food culture, which influences all the recipes she creates.

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I 3 min. read

A New Dining Concept at Penn Celebrates Global Plant-Forward Cuisines 

Penn Dining has a new concept on campus. Global Garden, celebrating plant-forward cuisines from around the globe, including meals made in accordance to Jain dietary principles.

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I 1 min. read

Measuring Impact: Introducing the Food Education Team Impact Report

We're happy to announce the release of our first Food Education Impact Report, which summarizes our commitment to food literacy and our measurable progress in educating communities on the full journey of food. Take a peek! 
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I 8 min. read

A Plant-Forward Evolution for Andrea Nguyen

We were thrilled for the chance to chat with cookbook author Andrea Nguyen, our 2025 partner for AAPI Heritage Month.

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I 4 min. read

The Best (and Worst) Foods for Your Gut

A healthy gut is more than just a well-running digestive system. How our gut functions can be a real window into the rest of our health.
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I 3 min. read

What is Stop Food Waste Day?

Join us in celebrating Stop Food Waste Day by learning more about our holistic waste reduction commitments, and bring the zero-waste mentality into your own kitchen with inventive, scrappy recipes to minimize food waste.  
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I 1 min. read

Recipe: Rhubarb, Chèvre, and Toasted Hazelnut Salad

This month's Well Being Challenge invites you to explore what you've been missing by trying a vegetable you are not familiar with one time per week, whether in a Bon Appétit Cafe or at home. To get started, try the below recipe for a salad containing rhubarb, a lovely misunderstood vegetable worth exploring. To learn more about misunderstood vegetables, visit cafebonappetit.com.
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I 1 min. read

Get Closer to Your Food: Arugula Salad with Fennel, Pear, & Shaved Parmesan

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I 2 min. read

Lemon & Olive Oil Cake with Fresh Berries

Here’s a healthy dessert to round out this week's bulghur and broccoli dishes

Food for thought about:

Community Hospitality Well-Being Chef-Driven Dining Sustainability