Bon Appétit Management Company

Claire Cummings, the Waste Programs Manager for Bon Appétit Management Company, speaks with Food Tank about her passion for sustainable waste management and how to help build a better food system.

Bon Appétit Management Company’s Healthy Kids program teaches local kids healthy habits at Furman University.

School cafeterias can be large contributors to food waste, but Bon Appetit is taking measures to reduce Seattle U’s impact.

St. Timothy’s School’s partnership with Bon Appétit Management Company is one of the driving forces behind their ability to harvest year-round from the Redlands Farm.

The Bon Appétit team highlighted products from New England farms and producers, and multiple local vendors and small businesses offered their locally sourced goods.

For the past 13 years, Bon Appétit Management Company’s Eat Local Challenge has asked chefs to produce a meal entirely from ingredients grown or raised within 150 miles. This year’s event, held Sept. 26, included an additional twist!

In an effort to reduce its carbon footprint and improve food quality, Vassar recently changed dining services providers to Bon Appétit Management Company, which prides itself on its Farm to Fork initiative.

Paper to-go cups are now a no-go in the Knorr Dining Room. Bon Appétit Management Company is providing 1,600 reusable thermoses to students, faculty, and staff as a replacement to reduce waste.

Our chief strategy & brand officer, Maisie Ganzler, joined leaders from influential animal welfare organizations to tour Perdue Farms’ improved chicken houses, a change Perdue is making in response to pressure from big corporate buyers

Waste Programs Manager Claire Cummings likes to tell people she handles everything and anything related to waste. “What I’m doing is enabling the company and our chefs to make better choices, take responsible actions, and make sure things get utilized to their fullest potential.”