Food for Thought

Penn Dining has a new concept on campus. Global Garden, celebrating plant-forward cuisines from around the globe, including meals made in accordance to Jain dietary principles.

Just over two decades ago, we began our annual tradition of challenging our chefs to cook an entire meal made exclusively with ingredients grown within 150 miles of their café.

We're proud to introduce our new Internal Food Recovery Guide, a practical resource created to help our general managers and chefs nationwide launch and sustain impactful food recovery programs.

Each year, from September 15th to October 15th, we come together to honor Hispanic Heritage Month, a time to recognize and celebrate the diverse histories, cultures, and contributions of Hispanic and Latinx communities.

Our 2025 Chef of the Year, Nimal Amarasinghe, is 13 years into his career at Bon Appétit and stands out for the way he leads with purpose, innovation, and heart.

The phrase “return to office” has become something of a corporate bogeyman — dreaded by employees, debated by leadership, and tied to broader questions about culture and engagement.

As Bon Appétit continues to grow alongside our corporate clients, commissary kitchens have become an important part of our operational toolkit.

Gaston’s is a traditional French bakery, owned by Mathieu Choux, offering everything from sourdough loaves to croissants and pastries. The College of Idaho’s General Manager Nick Davis has had a long-standing relationship with Gaston’s, serving their pastries, French breads, and croissants at the café.