Bon Appétit Management Company

Bon Appétit clients LinkedIn, Twitter, Google, and Airbnb are featured for having some of the best food among Silicon Valley companies.

Executive Chef Ivy Magruder features a flavorful “sunken snapper” entrée for the Sunken Cities exhibit at Saint Louis Art Museum.

LinkedIn Café Chef Ryan Wilson tells why Bon Appétit supports food recovery

The Mobile Mavens first hit the streets of Seattle last fall with ‘Biscuit Box’ and their bicycle ice-cream stand, ‘POP UP’. This summer, the Mavens are not only introducing the portable vintage bars, but two additional eating options.

Bon Appétit is a unique company that prevents imperfect food from going to waste on farms and distributes it for use. Alisa Becerra speaks with Chef Marco Alvarado of University of the Pacific to learn how it works.

Bon Appétit Waste Specialist Claire Cummings discusses the Imperfectly Delicious Produce program on “Market Makers.”

Under a big top tent, a seemingly endless array of locally produced culinary options, with a healthy side order of social responsibility

Fork to Farm grant finalists Savannah River Farm visits SCAD for Eat Local Challenge Day

In this video series about the Art Institute of Chicago’s “Art and Appetite” exhibit, Bon Appétit’s Megan Neubeck and Jason Gorman dissect food-related artworks.

Robert Lavoie, executive chef for Bon Appétit at Johns Hopkins University, joins in a HuffPost interview with national chefs about sustainable food choices everyone can make, whether cooking at home, eating out, or providing food service for others.