Bon Appétit Management Company

When Sam Asai walks through his orchard, he is treading in the footsteps of two generations that came before him. His family has been farming the same land for more than a century and currently sells some of their fruit to Bon Appétit

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.

Waste Programs Manager Claire Cummings shares the best food-waste-fighting tips from Bon Appétit Management Company’s kitchens and cafés

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.

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.

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?

Fellow Amanda Wareham visits DePauw University’s on-site campus farm and Farm to Fork vendor Ponderosa Aqua Farm

I’ve read that apple cider vinegar can help with weight loss, digestion, and other health concerns. Should I be drinking it daily?

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.

Roughly 15 students joined to see Tyler’s greenhouse and ask questions about hydroponics and the greens they eat at Oberlin.