“Always dig deeper. With so much of my work, I have been successful because I dug a little deeper, got a little more curious, and didn’t take things at face value.”
Penn Team Wows Students for Zero Waste
The Post-Landfill Action Network hosted its annual Students for Zero Waste conference at the University of Pennsylvania, and Bon Appétiters planned a zero-waste event for 500 students from around the country.
Cambia Gets Snap Happy During Its Scrap-Forward Feast
Things recently got ugly at Cambia Health Solutions in Portland, OR…with an IDP photo booth and homely produce taste-test in honor of Earth Day!
Tips for Becoming a Zero Waste Warrior
Waste Programs Manager Claire Cummings shares the best food-waste-fighting tips from Bon Appétit Management Company’s kitchens and cafés
To Rinse or Not to Rinse: Five Ways You Can Up Your Recycling Game
Recycling works only if it is financially feasible, and — guess what — it’s not feasible if we do it wrong! Here’s how you can stay part of the solution.
Employee Spotlight: Jenny Nguyen, Reed College
Reed College Executive Chef Jenny Nguyen opens up about her Bon Appétit family, passion for farmworkers’ rights, and love of rice.
Happy 2015: The Year We Resolve to Fight Food Waste
This time of year we see a lot of resolutions around food. Instead of worrying so much about what’s on your plate, focus on losing pounds in your garbage bin (or compost bin)!
Employee Spotlight: Ethan Davidsohn, Lewis & Clark College
Lewis & Clark College Sous Chef and Farm to Fork champion Ethan Davidsohn talks about his passion for cooking and sourcing sustainably.
Reed College Recognized with Gold Sustainability Award — Second for Bon Appétit
Congratulations to the Bon Appétit Management Company team at Reed College in Portland, OR, which follows Lewis & Clark College to become our second café to achieve gold certification from the City of Portland’s Sustainability at Work program.
Marymount California University is Going Green at High Speed
Watch out California, there’s a new “green” college in town — one you might not have encountered! At Marymount California University in Los Angeles (formerly known as Marymount College), Bon Appétit General Manager Donna Novotney and Executive Chef Luis Jimenez have worked closely with the college’s sustainability officer, Kathleen Talbot, to tackle waste in the dining hall head on. In one semester they’ve gone trayless, phased out Styrofoam to-go containers, successfully implemented a reusable to-go container program, started a student garden, and launched a living herb wall!