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Leftover cafeteria food at Emerson College will be donated to local students in need this winter break. The Bon Appetit Management Company, which caters Emerson’s dining hall, is donating leftover prepared foods, produce, pantry, and refrigerated items to Food For Free, a non-profit helping fight food insecurity.
There’s no better way to address waste than to stop it from happening in the first place. As great as it is to compost and recycle, it takes a lot of additional resources to turn wasted products into something usable (not to mention those resources that went into producing it in the first place), so prevention is always the first and best way to address waste.
Bon Appétit waste programs manager Claire Cummings Bogle discusses Waste Not™, a pioneering app and system for tracking food waste that’s designed to help culinary teams shift their behavior to prevent future waste.
For Bon Appétit Management Company, facing food waste head-on meant the right solution needed to be created internally. The company rose to the challenge of fighting food waste with the launch of Waste Not, an app designed to change behavior in its kitchens.
With the platform, dubbed Waste Not, Bon Appétit employees can track waste using tablets in the back of house, and a color-coded system helps staff differentiate between food waste that is and isn’t preventable.
The Bon Appétit team at the College of Idaho provides critical support to hunger-fighting mission on campus.
There’s a national movement to redirect unused food from campus dining halls. At George Fox University, dining hall operator Bon Appétit Management Co. donates unused food to several campus “hospitality tables.”
Since its founding in 2014, Macalester College’s chapter of the Food Recovery Network, in partnership with their Bon Appétit team, has recovered over 9,481 pounds of food from Café Mac.
At Hamilton College, staff with Bon Appétit, the college’s food-service contractor, separate food waste into its own containers — peels, husks and the like from preparing meals and what’s left on plates after serving.
Roger Williams University students work with Bon Appétit to rescue hundreds of pounds of food weekly