Bon Appétit Management Company

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.

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.

For Bon Appétit Management Company, facing food waste head-on meant the right solution needed to be created internally. The company rose to the challenge of fighting food waste with the launch of Waste Not, an app designed to change behavior in its kitchens.

With the platform, dubbed Waste Not, Bon Appétit employees can track waste using tablets in the back of house, and a color-coded system helps staff differentiate between food waste that is and isn’t preventable.

The Bon Appétit team at the College of Idaho provides critical support to hunger-fighting mission on campus.

The Food Enterprises Achieving Sustainability Together Fund from Butler University and Bon Appétit Management Co. will strengthen local food systems

Through the Healthy Kids in the Bon Appétit Kitchen Program, corporate accounts can partner with organizations like the Boys & Girls Club, YMCA, and local schools to host classes on healthy cooking.

In early 2007, Bon Appétit Management Company launched the Low Carbon Diet program, aimed to reduce the food service sector’s contribution to climate change.

Executive Chef David Smigo taught 15 students from Washington Elementary for a cooking class as part of the Healthy Kids in the Bon Appétit Kitchen program.

Butler University Executive Chef Brandon Canfield led a Healthy Kids in the Bon Appétit Kitchen class for children of Atherton Union faculty and staff, as well as the Boys and Girls Club.