Bon Appétit Management Company

Bon Appétit’s many innovative projects are aimed at improving sustainability in the dining program.

Chefs are going out of their way to make use of everything that comes into their kitchens. At Compass Group & Bon Appétit, we go the extra step by rescuing Imperfectly Delicious Produce that would normally be wasted.

Looks aren’t everything, and it’s been fun over the past year to cover some recent developments in the “It’s What’s on the Inside that Counts” school of thought

We’re on the cusp of the next frontier of food activism — changing the way we look at food in order to address what we throw away. See how Dominican University makes sure this perfectly edible food doesn’t continue to go to waste.

Bon Appétit is a unique company that prevents imperfect food from going to waste on farms and distributes it for use. Alisa Becerra speaks with Chef Marco Alvarado of University of the Pacific to learn how it works.

Bon Appétit Waste Specialist Claire Cummings discusses the Imperfectly Delicious Produce program on “Market Makers.”

The “ugly food movement” is taking off around the world. The U.S., perhaps not surprisingly, has been slower than Europe to take up the trend, but there are some early indications that it might take off here.

Around the country, food service companies, grocers and entrepreneurs passionate about fighting food waste are rallying to buy up fruits and vegetables excluded from the produce aisle because of their defects.

Brutti Ma Buoni — “ugly but good” — is the name for lumpy, beige Italian almond cookies that don’t look pretty, but taste great.
That phrase also describes a lot of the produce grown in this country, except unlike the cookies, it rarely gets eaten. Until now.

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.