Bon Appétit Management Company

Cool, a bit spicy, and free of added sugar, these summertime classics are hydrating and healthy, while still feeling like a treat.

Rich in texture and flavor, yet still light and balanced, this cold soup will satisfy and refresh on a hot summer day. Serves 4.

A crispy green vegetable is a savory addition to an already refreshing and classic beverage that’s sure to quench your thirst. Serves 4.

A group of Hamilton College students in Clinton, NY, noticed that a lot of food was being left on students’ plates at the end of meals. Led by Real Food Hamilton, the school’s Real Food Challenge (RFC) chapter, they set out to raise awareness among their peers about how much they waste and why it matters.

Our team of nutrition experts parses the differences among steel-cut, rolled, and other breakfast-y oats.

 Tofu is a great vehicle for the spicy and nutty flavor of this peanut sauce in addition to being an excellent source of plant-based protein. Serves 4-6.

A group of Wesleyan University students who’d immersed themselves in farm labor issues and food deserts visited Urban Oaks Organic Farm. Just 13 miles away from campus, they got to learn about these issues firsthand — and see where some of the fruits and vegetables they eat every day on campus are grown.

Naturally gluten-free buckwheat and black beans make for a protein and nutrient-rich patty that is as tasty crumbled into a salad as it is eaten as a burger. Serves 6.

Plant-based and protein-packed, this salad contains fiber, nutrients, texture, and flavor to satisfy and delight. Serves 8-10.

The Bon Appétit team at Washington University in St. Louis (WUSTL) has long made fighting waste a top priority, whether it’s finding streamlining purchasing practices to reduce kitchen waste, coming up with creative ways to decrease overall waste, or fueling a fleet of trucks on used fryer oil.