Bon Appétit Management Company

We always love to see what our talented culinary teams are turning out year-round, but there’s something especially delightful about seeing our chefs infuse winter holiday classics with their own twists.

Take a break from gingerbread making and cookie decorating to try this healthy holiday snack that’s almost too cute to eat!

Dear Bon Appétit  community, 

As we close 2023, I want to share a note of gratitude to the many people who have contributed to Bon Appétit Management Company’s success this year. Our clients and employees, our suppliers, guests, and partners — all have contributed ideas, shared feedback, and inspired collaborations that have made 2023 so exciting and energizing. 

We support humane treatment for all workers, which is why we gave a gift this year in our clients’ names to the Labour Protection Network (LPN), a non-profit organization dedicated to promoting and protecting the rights of workers in various industries, including the fishing industry.

Amid the paparazzi flashes and the throngs of admirers lining the red carpet, this year’s Bon Appétit Management Company Be-A-Star winners celebrated their successes in style. Big congrats to this year’s winners from Bon Appétit, who really embody our principles and values in their work!

What do avocado skins and seeds, onion skins, and beet trimmings have in common – besides being candidates for the compost pile? These scraps can all be used in plant-based dyes, and using them not only reduces food waste, it reminds us of what’s possible when we practice creative reuse and extend sustainable practices from the kitchen out into the other parts of our lives.

In this follow-up to last week’s post, we share the stories of three food hubs that demonstrate just how critical this model can be for matching supply with demand.  

At Bon Appétit Management Company, food waste is our foe. The 40% of food that goes unsold or uneaten in the United States is a major contributor to greenhouse gas emissions, but it’s more than that.

On the rise across the country since the mid-2000’s, food hubs are one solution to common barriers to getting local food into restaurants and difficult-to-access institutional markets. With a keen focus on selling to anchor institutions (long-term fixtures in communities, such as universities, hospitals, and school systems, that play vital roles in the local economy), food hubs coordinate the aggregation, distribution, and marketing of locally and regionally produced foods from a network of responsible producers.

The sustainable seafood movement is always evolving, which is why Jenny Slafkosky, Bon Appétit’s communications director, joined Maisie Ganzler, chief strategy and brand officer, in San Juan, Puerto Rico at the end of October for the Conservation Alliance for Seafood Solutions (CASS) annual conference.