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Foodbuy, the procurement arm of Compass Group, a food services company, has begun selling Hampton Creek’s Just Cookies, which are made without eggs, and will soon add Just Mayo.
Bon Appétit VP of Strategy Maisie Ganzler weighs in on the development and promise of Just Scramble, Hampton Creek’s sustainable liquid egg substitute.
Coming from almost nine years of experience at Bon Appétit and an even lengthier culinary background, David Apthorpe recently began working as the new general manager for Hillsdale’s food service.
1920 Commons was the first dining facility at Penn to practice food recovery, and now unserved food at Hill College House dining hall will also be donated to hungry locals in Philadelphia.
As the founder of Eckerd College’s Food Recovery Network chapter, Shannon Tivona volunteers time each week to collect food from Eckerd’s main café and deliver it to a volunteer from a local food pantry
Listen to KGO810’s Mike Simpson talk to Bon Appétit chef Shennen Brady and kids about the Giants Garden
Dan Connolly is Bon Appétit’s new registered dietitian who shares nutrition advice and photos on social media to educate students about healthy eating.
Students at St. Edward’s go behind the scenes to get a better view of what striving for sustainability is all about at Bon Appétit.
In light of the overturning of California’s state ban on foie gras, CEO Fedele Bauccio shares his belief that foie gras has no place on menus.
How Fedele Bauccio turned a small catering business into a Bay Area food empire.