Bon Appétit Management Company

Coconut products are becoming really popular, but I hear they’re high in saturated fat – should I be concerned?

When the tops of root vegetables such as radishes and turnips are in good condition, don’t let them go to waste! This recipe transforms radish greens into a bright and simple chimichurri sauce.

On a visit to Santa Cruz Coffee Roasting Company, students learn all about this unique collaboration among Bon Appétit, a local coffee roaster, and a nonprofit driven by ethics and environmental stewardship.

Throughout the winter, kids in our community visited the Garden at AT&T Park to tend to the plants, cook healthy meals, and learn about where real food comes from. Now that spring has returned and baseball season is underway, we’re thrilled to have fans back in the Garden to cheer on our San Francisco Giants. In preparation for the new season, our team planted new crops and developed garden-to-table dishes for our bistro menus. We encourage fans to explore the Garden while enjoying their salads — you’ll find many of the ingredients growing around you! The Garden at AT&T Park team loves to reconnect fans with the story of our food. Sunflower seeds and peanuts are staples in any ballpark — some of you may remember the sunflowers we grew last year. This season, we decided to grow peanuts alongside […]

Recycling works only if it is financially feasible, and — guess what — it’s not feasible if we do it wrong! Here’s how you can stay part of the solution.

Pulses, such as lentils, are some of the most earth-friendly protein options. This salad deliciously combines them with Dijon and carrots for a comforting and flavorful lunch or dinner.

When I enter a new classroom or forum, I often ask, “How many people know where their food comes from?” Later, another question arises, “Each time you pick up a piece of produce at the store, do you consider the hands that picked that produce? Those that handled that piece of nutrition, and eventually passed it along to you?” Most students will answer no. I would have too, before I became a Bon Appétit fellow. In the United States today, about 40 percent of our produce is harvested by hand. The farmworkers who carry out this labor work in the most dangerous employment sector in the country, and do not enjoy the same protections that workers in all other sectors do. A child of just 12 years old can labor for eight hours in a scorching hot field, while they would never be […]

It’s not what you eat, it’s how you eat it.

For this year’s National Farmworker Awareness Week, Bon Appétit will be featuring a “Faces of Farmworkers” display in hundreds of cafés across the country and via social media, highlighting portraits and quotes gathered in the fields by Student Action with Farmworkers.

The combination of cumin, coriander, and cinnamon in this side dish creates a unique and satisfying flavor that makes it easy to focus your plate on plants.