Bon Appétit Management Company

By celebrating Juneteenth, we celebrate the joy and vitality of the Black community while honoring the generations of African Americans who struggled to gain their freedom and recognizing that there is still so much work to do to achieve true equality. 

This creative take on a wrap uses fresh, raw green leaves in place of a tortilla along with ingredients you might already have on hand for a seasonal, whole food boost to your day. Feel free to substitute any vegetables you have on hand that sound good!

This Earth Day, the Bon Appétit at Butler team welcomed nearly 50 students to an plant-forward cooking demonstration at the Farm at Butler.

The Trolley Stop diner, which recently opened its doors, is a community restaurant created by Lafayette College and Bon Appétit that features local flavors and history.

Increasingly, Bon Appétit’s clients have been asking us about the connection between food and climate change, and what we can do together to reduce the impacts of their cafés on the global greenhouse gas footprint. It’s a question we welcome. We’ve gathered a suite of solutions that help our clients extend their climate commitments, offering customizable approaches to goal setting, tracking, and more.

Bon Appétit at Macalester’s Executive Chef recently made an inventive addition to the dining program.

In honor of Stop Food Waste Day (April 28), we asked our chefs to submit creative food-waste-fighting recipes. Here are the top three.

A panisse inspired by surplus hummus forms the basis of this hearty dish.

An Italian dish traditionally served on Christmas Eve, this rich dip with anchovies and garlic is satisfying anytime,

For her Stop Food Waste recipe inspiration, Pastry Chef Jenn Bullard had to look no further than her Northern California back yard — and her childhood sibling memories.