Experienced fine-dining leader will oversee all food and beverage programs, from concessions to premium catering, within Chase Center
Our 18-chef Plant-Forward Culinary Collaborative marks increased investment in making vegetable-centric diets mainstream
Case Western Reserve University chef wins companywide plant-based meat recipe contest
Bon Appétit Introduces Blendid, First Autonomous Smoothie-Making Robotics Kiosk, at University of San Francisco
Innovative food service pioneer partners with robotics startup 6d bytes to deliver healthy, satisfying Blends on demand
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
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.
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 […]
Food hall-style restaurant offers inventive seasonal menus and cashless payment system PLANO, TX (February 4) — A new food hall-style restaurant has opened to serve Plano’s Legacy Central campus and the public, with four unique concepts: Homestead, offering garden fresh salads, savory soups, and artisan sandwiches; Tacos Por Favor, a festive taqueria with bold flavors […]
Bon Appétit’s new purchasing standard companywide is to buy only meat and poultry raised without the use of antimicrobials, except where necessary to treat sick animals in the documented presence of disease in the flock, herd, or fish population. Here is where we are meeting this standard or exceeding it, and where we still have work to do (seafood).
Southern California nonprofit recognizes a national for-profit leader for supporting kids’ healthy eating habits