“Employees, especially younger ones, are demanding more culturally authentic meals and climate-friendly kitchen protocols, like reducing waste, according to Mr. Bauccio and others in the corporate food service business. They are eating less meat and questioning labor practices. Health and wellness have become a menu mantra.” – Kim Severson, The New York Times

News: General
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How a B&I chef is using mindfulness and vulnerability to create a welcoming space for all
- News Foodservice Director
Executive Chef Amira Cooke has helped her foodservice team at Aurora Innovation build a safe and thriving work environment.

Food Management Podcast Features Executive Chef Michael Cleary
- News Food Management
Tara Fitzpatrick of Food Management interviews Bon Appétit at St. John’s College Executive Chef Michael Cleary about his team’s new fermentation station.

Fedele Bauccio on the Critical Role of Food in the Future of Work
- News Charter in Partnership with Time
Bon Appétit’s CEO talks about the how food brings people together, how the idea of corporate food service is evolving, and how values-driven food programs are now more important than ever.

Lafayette Food Truck Dishes Up Smiles and Comfort
- News Lafayette College
Without missing a beat, Lynette Shorter reaches for diced tomatoes, shredded cheddar, lettuce, and seasoned ground beef to prepare another taco hot dog, this day’s lunch special at the Lafayette food truck.

Expedia Group Opens Empty Kitchen to Feed Families in Need Across Puget Sound
- News King 5
When the company’s new Seattle headquarters sat empty during the COVID-19 pandemic, Expedia Group opened their kitchen to help feed families in need.

Hoover Hall: Feeding a COVID-19 Campus
- News The DePauw
Bon Appétit team successfully implements COVID-19 safety precautions and serves the DePauw community.

Butler University Welcomes New Chef
- News Butler Collegian
Campus Executive Chef Chad Melinger traded a fine dining career for the chance to experiment with college cuisine for Bon Appétit.

Bon Appetit’s SimplyOASIS Meals Soon to Be Served on a Larger Scale
- News FoodService Director
To-go meals made from scratch, without the major allergens, that are so good that even non-allergic students are requesting them!

Campus Dining Halls Scramble to Pivot — Again
- News The Counter
Chief Strategy Officer Maisie Ganzler on what happens when school’s out, then in, then out again.