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.

Find out how various popular diets affect the Earth (with insight from Bon Appétit’s Director of Nutrition and Wellness Terri Brownlee).

Bon Appétit chefs take the Better Burger Challenge, blending high-quality beef with organic vegetables, mushrooms, or legumes to create a juicy, delicious patty that is better for our guests and the environment. Try making a Better Burger yourself!

Recipes and realities are changing in home kitchens as well as at Bon Appétit’s corporate cafés.

Pope Francis’ call for a radical response to human-caused climate change resonates for Bon Appétit CEO Fedele Bauccio who made food-related climate change a centerpiece of the company’s business model nearly a decade ago.

Always open to new things, Roger Williams University students try tasty low carbon makeover dishes and learn about beef and dairy’s impact on the environment and climate change.

Thursday is our seventh Low Carbon Diet Day, being celebrated at Case Western Reserve University, Cleveland Botanical Garden, and Cleveland Museum of Art, among others.

Bon Appétit Management Company’s low-carbon strategies are explored in this series piece exploring the challenge of keeping ourselves fed at a time of rapid social and environmental change.

By showcasing foods that have a smaller carbon footprint, as alternatives to dairy, meat, and packaged products, the Bon Appétit staff at St. Olaf College helped students learn about how their food ingredient choices affect the environment.

St. Olaf College’s food provider, Bon Appétit Management Company, the college’s food provider, took the day to give out free earth-friendly smoothies and educate students about their ongoing push for sustainable food practices.