Bon Appétit Management Company

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.

Celebrate spring by including asparagus and the bright flavors of goat cheese and tarragon in this elegant and satisfying meal. Serves 6.

Redefine this rustic root vegetable and enhance its deep and flavorful characteristics by slow cooking with herbs. Serves 6-8.

Started by Firebellies in 2012, the Young Chefs program works in two school districts to empower and inspire at-risk youngsters through cooking.

Keri Barron, a graduating marketing intern for Bon Appétit at Case Western Reserve University in Cleveland, reflects on the skills and lessons she’s learned.

On a recent visit to Tecolote Farm, Katie Pitre showed students from St. Edward’s University that operating a small, diversified farm is no easy task. However, It’s a job she wouldn’t trade for anything else.

Reinvent asparagus by shaving the spears into a salad that includes savory prosciutto and sweet date dressing. Serves 4.

One wonders how we ever ended up where we are today. We never voted or ever had a conscious say on the transformation of agriculture from what it used to be to what it has become.

Of the 600,000 food products sold in U.S. supermarkets, 80% have added sugar. By 2050, 1 in 3 Americans will have diabetes. Those are just a few of the sobering soundbites from Fed Up, a powerful new film that Bon Appétit is proud to support and which promises to change the conversation about diet and exercise in America.

Bon Appétit and Biola University partnered for Creation Stewardship Week, a celebration to remind students and faculty of the responsibilities humans have to the planet and how personal decisions affect the world around us.