Bon Appétit Management Company

Bon Appétit highlighted for animal welfare leadership in this year’s Quit Stalling Report by World Animal Protection.

Bon Appétit’s Chief Strategy and Brand Officer, Maisie Ganzler, talks about her career and discusses the company’s journey toward developing user-centered technology to solve sustainability problems.

Highly anticipated State Street Market, the massive new food hall in Los Altos, officially opens its doors today, September 7. It’s the first food hall of its scope and stature to land on the Peninsula, and — boasting a tech visionary, award-winning design firm, and all-star lineup of chefs — it promises to turn the tech-tony town into a dining destination fit for Silicon Valley.

Bon Appétit waste programs manager Claire Cummings Bogle discusses Waste Not™, a pioneering app and system for tracking food waste that’s designed to help culinary teams shift their behavior to prevent future waste.

While the food service industry has changed profoundly over the past 35 years, one needle hasn’t moved enough—the power structure, where more than 75% of people in management positions are white—and that needs to change.

Bon Appétit Management Company and Plum Market open a unique 12,000-square-foot urban market concept featuring all natural, organic, and locally sourced food, beverage and wellness items in Cleveland’s University Circle neighborhood near Case Western Reserve University.

Now the exclusive food provider at AT&T Park, Bon Appétit Management Company is bringing new items to Giants fans this season, including the Impossible Burger.

Expanding its operation at AT&T Park, Bon Appétit Management Co. will take over all general concessions as the San Francisco Giants move to consolidate their food service with one vendor.

In an attempt to reduce the company’s carbon footprint, Google is making changes to the food it serves its employees: everything from blending burgers with mushrooms to a data-driven quest to create the most delicious vegan taco.

Food waste has become a hot-button issue, and companies like Bon Appétit along with city and federal governments are adopting strategies for reducing it.