Press Releases

Food service pioneer builds on nearly 15 years of action against climate change with new commitment to calorie-based emissions reductions REDWOOD CITY, Calif.  (June 15, 2021) – Building on a long history of taking action against the food system’s role in climate change, Bon Appétit Management Company is proud to announce an ambitious new climate […]

Read More…

A guest peruses the aisles at Plum Market Kitchen in Cleveland's University Circle neighborhood.

Bon Appétit Management Company and Plum Market have officially opened the doors of Plum Market Kitchen to the public, launching this unique 12,000-square foot urban market concept featuring all natural, organic, and locally sourced food, beverage, and wellness items in the University Circle neighborhood.

Read More…

Working with their Bon Appétit teams, Brown University, MIT, and others have been awarded $250,000 for projects to improve the region’s food system

Read More…

Nicole Lacob and renowned wine expert Debbie Zachareas lead curation of arena-wide wine selection; three female local vintners also named as Taste Makers

Read More…

Food service pioneer Bon Appétit Management Company’s Student Activist Grant contest drew almost 50 inspiring entries

Read More…

Food service pioneer gives back to campus changemakers with ten $1,000 grants

Read More…

Food service pioneer Bon Appétit Management Company collaborated with environmental nonprofit NRDC to understand causes of edible plate waste in food service environments and seek solutions Palo Alto, CA (August 20, 2019) — Until now, little research has been done to understand why people dining out leave food on their plates. It’s a problem that the […]

Read More…

Morgan Schick and Josh Harris, cofounders of Bon Vivants Hospitality

Bon Vivants Hospitality to design and implement unique beverage programming throughout the arena

Read More…

Tin Pot Creamery's French-style ice cream

Experienced fine-dining leader will oversee all food and beverage programs, from concessions to premium catering, within Chase Center

Read More…

Our 18-chef Plant-Forward Culinary Collaborative marks increased investment in making vegetable-centric diets mainstream

Read More…