Bon Appétit Management Company

We’re looking back at the impact of the Healthy Kids in the Bon Appétit Kitchen series of food education classes we held over the past few months for kids all over the country. The Food Education team hosted over 20 classes and reached 400 children this summer.  Hooray for watermelon pizza!

On a recent visit to Lewis and Clark College in Portland, Oregon, West Coast Fellow Hillary Swimmer helped lead a food waste focused cooking demo with Executive Chef Michael Palmer and the college’s Office of Sustainability.

This summer, Bon Appetit leaders at Emory University’s Atlanta campus decided to launch a new training program, which provided employees with an opportunity to increase their cross-functional knowledge across the entire dining operation.

How a love of food blossomed into a pursuit of justice and community.

Our newly formed Food Education Team is poised to take food literacy to the next level in our cafés and in the communities we serve.

This Black History Month, as we celebrate and amplify the voices of Black people in the United States, we also want to call attention to critically important programs like the CASFS apprenticeship, which do so much to offer onramps to farming, cultural foodways, and land justice for BIPOC folks.  

The Bon Appétit at Adobe San Jose team recently held a hands-on safety training to complement their existing safety curriculum.

Bon Appétit at Lafayette College Campus Executive Chef John Soder introduces international students to traditional Pennsylvania Dutch fare.

The Bon Appétit team at Grove City College has been working hard to make things feel normal, and the students are showing some heart-warming appreciation for those efforts.

Bon Appétit Management Company, working in partnership with a committee of Butler students and employees, will fund projects to increase the sustainability of the campus food system