Bon Appétit Management Company

Last week, two elderly farmworkers took the brave and very unusual step of suing their employer, an onion grower in the Coachella Valley, for violating the few labor laws that protect farmworkers. California is one of the few states that require farmworkers to be paid the minimum wage. Farmworkers are exempt from many federal labor laws. These gaps were detailed in the Inventory of Farmworker Issues and Protections in the United States. We’ve created a new, educational slideshow based on key facts and statistics from the Inventory for educational purposes.

This month’s Well Being Challenge encourages you to choose a healthy meal that also meets a low carbon principle for at least one meal each day this month. To get started, try the below recipe that includes a ‘super green’ seafood according to the Monterey Bay Aquarium’s Seafood Watch program. To learn more about the nutrition principles of a low carbon diet, visit cafebonappetit.com

Students here sometimes complain that “there’s nothing to eat,” but that’s a result of their lack of creativity, not Bon Appétit’s. If you eat pasta Alfredo every meal, no matter how flavorful, it can get boring in the long run. Top Chef Dining Hall is designed to get people thinking outside their usual plates: in 30 minutes, five teams compete in making a three-course dinner (appetizer, entrée, and dessert) with only the ingredient and equipment available in the dining hall.

This month’s Well Being Challenge encourages you to choose a healthy meal that also meets a low carbon principle for at least one meal each day this month. To get started, try the below recipe that is a more locally-available version of a recipe often prepared with bananas, that are flown in from afar. To learn more about the nutrition principles of a low carbon diet, visit cafebonappetit.com

Once a way to preserve meat without refrigeration, charcuterie – the branch of cooking devoted to preparing bacon, ham, sausage, terrines, galantines, pâtés, and confit – has become an art within the culinary world. It’s also a popular cooking technique among devotees of sustainable food, because it utilizes parts of the animal that would otherwise be discarded. Making charcuterie isn’t easy, but Bon Appétit chefs across the country are embracing the challenge!

Last week Bon Appétit Management Company cafés around the country celebrated 13th Annual National Farmworker Awareness Week (NFAW). As part of our efforts to make people think about who harvests their food, we asked students at colleges and universities to create a collage about why they support farmworker rights. Here’s how some thoughtful students from American University in Washington, DC; Goucher College in Maryland; and Emmanuel College in Boston finished this sentence: I support farmworker rights because…

As part of our focus on farmworker rights, Bon Appétit Management Company is proud to partner with Student Action with Farmworkers for the 13th annual National Farmworker Awareness Week (NFAW). Running from March 25 – March 31 (César Chávez’s birthday), NFAW aims to raise awareness about the conditions of the men, women, and children who harvest our food and to bring attention to their efforts to secure fair wages and benefits, and to form and join unions.

Coffee is a morning necessity for some people. But for the busy student, waiting in line to get can throw off a packed schedule.To solve that problem, students at University of Redlands in Redlands, CA, can now order their favorite coffee drinks via text. Through a new easy-to-use program called Zingle, customers of the Bulldog Café are ordering their iced coffees, half-caf cappuccinos, and double mochas straight from their phones.

This March, celebrate National Nutrition Month by choosing a balanced plate of fruits, vegetables, whole grains, and lean protein for at least one of your mealseach day.

For more information about balancing your plate, visit cafebonappetit.com. Here are three simple yet tasty recipes that, when combined, create a balanced plate. Feel free to experiment with additional herbs and spices.

Pizza is the No. 1 food among college students. What better way to get them cooking than teaching them how to make their own perfect pies? At Carleton College, Bon Appétit Sous Chef Gibson Price and the FireBellies student cooking club partnered up to practice DIY pizza making — from the dough to the sauce. Andrew Yang, class of 2015, joined them to document the culinary adventure.