Press Releases

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

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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 […]

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Morgan Schick and Josh Harris, cofounders of Bon Vivants Hospitality

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

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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

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

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Grand Prize Winner Derek Ivancic, executive chef at Case Western Reserve University, won for his Impossible chorizo tamales

Case Western Reserve University chef wins companywide plant-based meat recipe contest

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Innovative food service pioneer partners with robotics startup 6d bytes to deliver healthy, satisfying Blends on demand

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Food service pioneer — the first restaurant company to connect food to climate change — shares report card on its 2015 commitments to plant-based proteins, decreasing deforestation, trimming transportation emissions, and reducing food waste

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Sustainable food pioneer commits to ensuring all coffee-bean purchases come from either third-party-verified, socially/environmentally sustainable sources or registered Farm to Fork vendors by the end of 2021.

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Announcing the four finalists in the Bon Appétit/Impossible Foods recipe contest, competing for a VIP culinary grand prize and plant-based glory Palo Alto, CA (February 14*, 2019) — Impossible Foods’ plant-based meat is much more than a sustainable substitute for burgers. Bon Appétit Management Company chefs have been having a lot of fun experimenting with […]

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