Bon Appétit Management Company

School cafeterias can be large contributors to food waste, but Bon Appetit is taking measures to reduce Seattle U’s impact.

Waste Programs Manager Claire Cummings likes to tell people she handles everything and anything related to waste. “What I’m doing is enabling the company and our chefs to make better choices, take responsible actions, and make sure things get utilized to their fullest potential.”

Executive Chef John Krickl took students on a full tour of the operation behind the 30,000 meals served at Wheaton College each year. During the tour, he discussed purchasing policies, food recovery, and answers to the students’ most burning questions

Our Director of Nutrition and Wellness Terri Brownlee gives advice on five ways to utilize kale stems, which have just as many nutrients as dark, leafy kale greens

Northfield, Minnesota is home to the outstanding Food Recovery Network (FRN) chapter at Carleton College. The chapter has seen tremendous growth since its founding in 2013.

Since its founding in 2013, the FRN chapter at Carleton has seen tremendous growth, with support from the Bon Appétit team.

Organized by Salem Harvest and Willamette food provider Bon Appétit, the trip offered students a first-time experience with gleaning. It’s one of the ways Bon Appétit hopes to help reduce food waste.

LinkedIn Café Chef Ryan Wilson tells why Bon Appétit supports food recovery

We have a companywide goal that by the end of 2018, at least 80 percent of our accounts will be Food Recovery Certified. Our Waste Programs Manager Claire Cummings explains how all restaurants can participate in ‪‎food recovery‬ without fear.

Companies that we serve, like Google and Twitter, are working with organizations like San Francisco-based Food Runners to reduce waste and deliver food to those in need