Upcycling, or using materials that might otherwise be discarded to create something of higher value than the original product, has been happening in the fashion industry for a long time. Now, food is getting its turn.
The Bon Appétit Blog
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Tips for Becoming a Zero Waste Warrior
- Blog
Waste Programs Manager Claire Cummings shares the best food-waste-fighting tips from Bon Appétit Management Company’s kitchens and cafés
Two Days in the Life of a Fellow
- Blog
As a Bon Appétit Fellow, Claire Kelloway regularly finds herself in uncharted territory, meeting new people and seeing new places. Over two days, she met a wide swath of Otterbein University’s kind campus community.
Chef Wars Still Raging at B35 in South San Francisco
- Blog
For the fourth consecutive year, Bon Appétit chefs went to war…with each other. The 2017 edition of Chef Wars presented a cutthroat culinary competition among 18 chefs.
The Buzz: Breakfast
- Blog
What’s the buzz? From grandmas to health “gurus,” many claim breakfast is the most important meal of the day. But what does the science say?
Visiting DePauw’s Local Growers
- Blog
Fellow Amanda Wareham visits DePauw University’s on-site campus farm and Farm to Fork vendor Ponderosa Aqua Farm
Wellness Tips: Can a shot of apple-cider vinegar a day keep the doctor away?
- Blog
I’ve read that apple cider vinegar can help with weight loss, digestion, and other health concerns. Should I be drinking it daily?
St. Olaf College Delights in “Beauty and the Beast” Feast
- Blog
Pastry Chef Richard Hays and his Bon Appétit colleagues at St. Olaf College in Northfield, MN, had some extra whimsical fun hosting a Beauty and the Beast–themed night in Stav Hall just prior to the release of the latest Disney adaptation.
Oberlin Students Make Field Trip to Field-Less Tyler Farm
- Blog
Roughly 15 students joined to see Tyler’s greenhouse and ask questions about hydroponics and the greens they eat at Oberlin.
The Buzz: Nutrition “Experts”
- Blog
What’s the buzz? From weight loss bloggers to health foodies and celebrities, everyone’s a nutrition “expert.” But what does the science say?