Bon Appétit Management Company

Students from Carleton College, St. Olaf College, and Macalester College came together at the Just Food Summit to ensure that they are working toward synergy rather than segregation — both on their own campuses and beyond.

A Southwestern take on tabouleh with roasted tempeh that complements the other ingredients in this attractive, nutritious, and delicious vegan side dish, leaving you satisfied with a proper portion.

When filled with wholesome ingredients, wraps can provide quality over quantity. This wrap is also high in flavor and crunch, with great autumnal flair.

This webinar will help clear up concerns and misconceptions about how restaurants can donate unsold food, covering food safety and the protections afforded by the Good Samaritan Act.

Food can be a terrific window into learning about different cultures.

Our West Coast Fellow and University of Redlands students take a field trip to Three Sisters, a small but dynamic organic farm run by Abby and Jason Harned.

By incorporating frozen raspberries and dark cocoa, this blended yogurt treat is rich and flavorful without the sugar!

A gourmet version of ketchup that is tasty with no added sugar, unlike most commercial brands.

David Rushing, the executive chef of Washington University in St. Louis’s DUC, can’t throw his weight around in the kitchen anymore. No, he hasn’t been demoted — he’s just half the man he used to be, after participating in ABC’s Extreme Weight Loss.

Most granolas pack a punch of sugar (more than 15-20 grams per serving), but this recipe includes unsweetened ingredients to add flavor without the added sugar.