Many of us have had the experience of questioning how our food choices impact the climate and the environment. To prevent a kitchen calamity or existential crisis at Whole Foods or Wegmans, we’ve put together these handy-dandy tips that make low-carbon eating simple, easy, and (dare we say) fun.
The Bon Appétit Blog
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An Ambitious Climate Commitment and the Tools to Back it Up
- Blog
In 2021, Bon Appétit Management Company announced a new climate policy, committing to a reduction of greenhouse gas emissions by 38%, per calorie of food, by 2030.
Low-Carbon, Plant-Forward Culinary Tips for Earth Day
- Blog
With a little help from our Plant-Forward Culinary Collaborative, a working group of Bon Appetit chefs who have helped to define the future of plant-forward in our cafés and spread best practices companywide, we’re here to provide some low-carbon, plant-forward culinary tips that dispel these misconceptions.
New Fellow Elise Dudley on Seeing Food Through Many Lenses
- Blog
How a love of food blossomed into a pursuit of justice and community.
New Fellow Elise Kulers on Bringing Food Systems Knowledge to Campus Communities
- Blog
Midwest Fellow Elise Kulers tells her story of diving head-first into food systems.
Bon Appétit’s Food Education Team Poised to Unite People with Love of Food Literacy
- Blog
Our newly formed Food Education Team is poised to take food literacy to the next level in our cafés and in the communities we serve.
Plant-Forward Influencer: Executive Chef Mayet Cristobal
- Blog
During National Nutrition Month, we’re profiling chefs and Registered Dietitians who are plant-forward influencers at Bon Appétit. These dynamic individuals are demonstrating how to make plant-forward eating as delicious as it is good for you. Each has a story that shaped their personal and professional journeys toward plant-forward eating. I am quite fortunate to work for a company that truly believes we have the opportunity and responsibility to make this place a better world through sustainable food practices. I have been a part of the Bon Appétit team for 20+ years but have lived the “Farm to Fork” principle almost all my life. As I recall my childhood in the Philippines, I am reminded of how my grandmother cooked for us every day. She went to the market daily and bought fish and other seafood that was so fresh they […]
Todos Unidos: Celebrating Farmworker Activism Past and Present
- Blog
National Farmworker Awareness Week (NFAW) is a week of action that honors farmworkers for the critical role they play in our society while raising awareness about issues affecting them and their families. For almost a decade, Bon Appétit Management Company has been celebrating NFAW in partnership with Student Action with Farmworkers on our campuses.
Celery and Cauliflower Leaf Salad
- Blog
Don’t toss those leaves! Celery, carrot, and cauliflower leaves are actually edible and add a pop of flavor to your meal. Use them in place of greens like in this celery and cauliflower leaf salad.
Plant-Forward Influencer: Daniele Rossner, MS RD-N, Regional Manager of Nutrition
- Blog
During National Nutrition Month, we’re profiling chefs and Registered Dietitians who are plant-forward influencers at Bon Appétit. These dynamic individuals are demonstrating how to make plant-forward eating as delicious as it is good for you. Each has a story that shaped their personal and professional journeys toward plant-forward eating. When people ask me about my commitment to plant-forward, I point out that there’s a contradiction between what nutrition science has been telling us for a long time and our culture. If you look at USDA’s MyPlate, approximately 50% of the plate is fruits and vegetables, which has been the recommendation for years. So, in a way, plant-forward eating has always been the recognized approach for a healthy diet. But our society focuses on the protein on the plate. When people ask what someone had for dinner, the response is usually […]