Bon Appétit Management Company

In early 2007, Bon Appétit Management Company launched the Low Carbon Diet program, aimed to reduce the food service sector’s contribution to climate change.

The hyperlocal, desert-hearted program Chris Lenza, executive chef at the Musical Instrument Museum’s Cafe Allegro, has cultivated is truly impressive.

Executive Chef David Smigo taught 15 students from Washington Elementary for a cooking class as part of the Healthy Kids in the Bon Appétit Kitchen program.

The holiday tea menu at the Huntington Library, Art Museum and Botanical Gardens, presented in the Rose Garden Tea Room puts a twist on traditional items that might include insubstantial finger sandwiches and bland scones.

Macalester College students share about their experience working in the café, and what they’ve learned from their Bon Appétit team.

Terzo Piano Chef di Cucina Carolina Diaz shares the inspiration behind her Andy Warhol exhibit-themed menu.

Butler University Executive Chef Brandon Canfield led a Healthy Kids in the Bon Appétit Kitchen class for children of Atherton Union faculty and staff, as well as the Boys and Girls Club.

John Hecko, general manager of Bon Appétit at DePauw University, discusses building culture and fostering community on campus through food.

At the Musical Instrument Museum in Phoenix, Executive Chef Chris Lenza has orchestrated a line of grab-and-go items with more color, texture and plant-based ingredients than ever before at the museum’s Café Allegro.

Over at Emory University, you can peruse the Stem to Root plant-based dining station, at the newly built student center, to find a plethora of clean eats.