Bon Appétit Management Company

Our partner at the Cleveland Museum of Art’s Provenance Restaurant also serves on Seafood Watch’s Blue Ribbon Task Force. Here, he talks about why chefs should care about sustainable seafood. national culinary strategy. talks about serving

We’re proud to work with these students to fight food waste and hunger at the same time.

A group of Colorado College students is tackling the hunger problem – one bite, one bike, one baguette at a time.

A small, marginalized group of tomato pickers has changed the way corporate behemoths do business, and their strategy could well take off.

Claire Cummings, Bon Appétit Management Company Foundation’s West Coast fellow, gets named the company’s waste sustainability specialist. In this interview she discusses her experience and the company’s commitment to food waste reduction and the huge differences it can make ecologically.

Hundreds of students came out to eat fresh fruits and veggies, and every piece of food was made from ingredients within a 150-mile radius of campus at Hamilton College’s ‘Eat Local Challenge.’

Far from the slop associated with many corporate and college cafeterias, a food service company is giving workers and students a healthy taste of locally sourced eats.

Enjoy a delicious recipe provided by Bon Appétit Management Company Executive Chef Thom Fox, and see tips on getting creative for hyper-local meals, from sugar and flour to olive oil and spices.

Chefs at Oberlin College introduced some unique menu items to students Monday, including bison with a mushroom demi glaze and pork loin roast with peach butter sauce.

Eat Local Challenge Day provides opportunity for Duke Dining to highlight milestones and challenges of local food purchasing. While students dined on all-locals meals they got to learn more about the campus farm and its role in closing a sustainability loop.