Timothy Pakron from Mississippi Vegan is known to revamp Southern favorite dishes that are deeply rooted in plants, while showcasing big and bold flavors with creativity and style. We are excited to share four recipes from his debut cookbook, Mississippi Vegan: Recipes & Stories from a Southern Boy’s Heart and his blog Mississippi Vegan.
From the Field: Hands-on Food Literacy for All Ages at LeTourneau University
LeTourneau University in Longview, TX recently welcomed Nina Abramson from the Bon Appétit national marketing and food education team to campus for a variety of student- and community-focused events promoting food literacy for all ages!
A Celebration of Tofu for AAPI Heritage Month 2024
Tofu is an ingredient worth celebrating. It is endlessly versatile, rich in history and tradition, and is an important ingredient across many Asian cuisines. This Asian American and Pacific Islander (AAPI) Heritage Month, Bon Appétit Management Company is excited to shine a light on the ancient origins of tofu and its modern evolution as a […]
8 Kitchen Tips to Reduce Food Waste, Save Money, and Eat Well
We’ve all experienced it – you reach into the back of your refrigerator and realize a sad, forgotten food has now become a moldy (and occasionally scary) science experiment. You’re not alone – up to 40% of the food that is produced is wasted and each American wastes as much as 238 pounds of food each year (equal to about $1800). Thankfully, there are many ways to reduce waste in your kitchen. Try out these tips for shopping and preparing food mindfully to help you to stop wasting food…and money.
Telling Tales of Tofu with our Bon Appétit Chefs
Every recipe contains a story, held together by long-held cultural traditions, inspiration sparked by a new idea or ingredient, and countless memories of meals shared together with loved ones. This AAPI Heritage Month, we are excited to share Tofu Tales: A Collection of Recipes from Bon Appétit Chefs for AAPI Heritage Month.
Appreciating our Locally Crafted Tofu Partners during AAPI Heritage Month
This Asian American and Pacific Islander Heritage Month, Bon Appétit Management Company is celebrating the vast culture and history of tofu across many Asian cuisines. There’s no better opportunity to highlight this special ingredient than through our very own Locally Crafted partnerships with family-owned tofu businesses.
11 Ways to Flip the Switch to Plants to Reduce Your Carbon Footprint
Generally, producing animal-based foods like beef, lamb, and dairy products creates more carbon emissions than plant-based foods like beans, legumes, and whole grains – and is why shifting to a diet centered on plants is one of the most impactful ways to combat climate change.
How Does Food Create Carbon Emissions?
From growing to processing, transporting to storage, and managing excess food waste, each step in the food chain produces carbon emissions.
We’re Flipping the Switch to Plants this Earth Day
This Earth Day, we are flipping the switch to plants to lower our individual and collective carbon footprint! We are challenging our guests to use this Earth Day as an opportunity to consider climate-friendly alternatives throughout our cafés.
A Fireside Chat on Empowering Eaters: With CEO Fedele Bauccio and Food Tank
“I was the lone ranger out there,” said Bon Appétit Founder and CEO Fedele Bauccio, speaking to how the national dialogue around food system issues has developed in the 39 years since he started the company. Fedele was on the lineup at a daylong seminar hosted by Emory University and Spelman College, in collaboration with Food Tank, the nonprofit food think tank dedicated to food system reform.