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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.
Find out how various popular diets affect the Earth (with insight from Bon Appétit’s Director of Nutrition and Wellness Terri Brownlee).
There’s a national movement to redirect unused food from campus dining halls. At George Fox University, dining hall operator Bon Appétit Management Co. donates unused food to several campus “hospitality tables.”