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Organic Hulled Hemp Seeds

Wellness Tips: Eat Your (Hemp) Heart Out.

Have you heard of hemp hearts? Find out why these tiny shelled seeds pack a powerful nutritional punch.

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Different types of non-dairy milk

The Buzz: Plant-Based Milks.

Mooove over, dairy — there are new milks on the block. Find out if plant-based milks are right for you.

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Top view of fresh vegetables on dark background

Wellness Tips: Multivitamins

Should I be taking a daily multivitamin?

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Acai breakfast superfoods smoothies bowl with chia seeds, bee pollen

The Buzz: Bee Pollen.

Is bee pollen really a natural allergy reliever and energy booster? Our dietitians clear up what’s backed by science and what’s just buzz (pun intended).

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Organic White Almond Milk

The Buzz: Carrageenan.

Should you be concerned about the carrageenan in plant-based milks, yogurts, and coffee drinks? Find out what the science says about the controversial food additive.

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Tomatoes

Wellness Tips: “Eating the Rainbow”

I’ve heard that eating a “beige diet” isn’t good for you. What color is the healthiest?

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Ingredients for making a beef bone broth

Wellness Tips: Fleshing Out the Facts from the Fad on Collagen

What actually is collagen? From smoothie powders to under-eye patches, collagen has entered the wellness world in a big way — and if you’re confused about the beauty buzz, you’re not alone.

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Baking background with “Gluten free” writting in flour

Wellness Tips: How Not to Get Hype-notized by Common Health Labels

I feel like I’m a pretty savvy grocery shopper. I know the dirty little secrets behind labels like “fat-free” and “sugar-free.” Are there others I should be looking out for?

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Miso soup

Wellness Tips: The Real Story on Soy

I hear that soy contains estrogen and too much of it can cause cancer. Is it safe to consume?

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Home Canning Fruit and Vegetable Food Preserves in Storage Shelves

The Buzz: Home Fermentation

Lots of people are experimenting with fermentation in their kitchens these days. Ever wonder what the benefits are and is it safe?

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A Cheerful Story About Environmental Conservation

In honor of National Seafood Month, read the inspiring true story of saving West Coast groundfish. Now we just need to eat burbot, chilipepper rockfish, petrale sole, sablefish, lingcod, and other groundfish!

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The Buzz: Adaptogens

Let’s talk adaptogens. Here’s what the science says about these medicinal tonics now going mainstream.

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Wellness @ Bon Appétit

At Bon Appétit, we believe good health is about the choices you make every day at every meal. Read on to learn more about healthy eating patterns as well as the community and environmental issues that can affect your well-being.

You may view all articles by category with the following links: All Categories | Feel Your Best | Fuel for Exercise | Sustainable Eating | Weighty Matters | Special Diets | Recipes

Or browse featured articles in each category by making a selection below.

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Fueling for Your Best Performance

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Tahini, Apricot, and Sea Salt Energy Bites

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10 Brain Boosting Bites

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Mackerel White Bean Salad with Fresh Herbs

Cooking meets technology

Combing Through the Clutter: How to Identify Credible Nutrition Information

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Sautéed Tofu with Spring Vegetables and Za’atar

Roasted cauliflower steak

5 Ways to Go Further with Your Vegetables

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Shaved Radish Fennel Salad with Blood Orange and Black Olive

Family eating Paella and seafood. Top view.

When Healthy Eating Goes Too Far

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Farro with Roasted Delicata Squash, Kale, and Sherry Vinegar

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Eat These 10 Foods to Show Love for Your Heart

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Seared Sardine Avocado Toast with Smoked Paprika

Feet red sneaker a girl in nature

Wellness Beyond Your Plate: 3 Key Factors to a Healthier You

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Spaghetti Squash with Melted Leeks and Black Peppercorn

Glass teapot

Slow Down and Savor: Eating Mindfully to Nourish Your Body and Mind

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Warm Radicchio Breakfast Salad with Soft-Cooked Egg

Cloves of Galic in a Wooden Serving Scoop

7 Foods to Boost Your Immunity

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Charred Cabbage with Kefir and Orange Zest

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Staying Well During the Busy Holiday Season

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Avocado, Persimmon, and Pomegranate Salad

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Navigating the Holidays, Nutritiously

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Wild Rice with Butternut Squash, Spinach, and Toasted Hazelnuts

Healthy salad with spinach,quinoa and roasted vegetables

Good for You, Good for the Earth

Healthy fresh cauliflower and squash salad

Power-Up with Plant Protein

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Black Bean Tacos with Poblano-Cashew “Crema”

Fresh vegetables for roasting on rustic wooden background

The Unsuspecting Health Barometer: Your Gut

Portion of Blueberry Yogurt

The Pros (and Cons) of Probiotics

Falafel balls with yogurt dip and lettuce.Top view

Plant-Based Eating YOUR Way

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Plant-Based Diets Gone Wrong

Vegetable Crudites and Dips/ vegetable platter, healthy eating

Stop the Slump: Boost Energy the Natural Way

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Are Sprouted Grains All They’re Cracked Up to Be?

Healthy Quinoa Pilaf

The Hype on Whole Grains

Salad in glass storage jars. Four in a neat row.

Is Your Life Changing? Your Healthy Eating Plan Doesn’t Have To

Quinoa with pumpkin, spinach and avocado. Healthy quinoa bowl.

Stay Cool in the Kitchen When the Weather Heats Up

Freshly blended green fruit smoothie in glass jar with straw

Should You Drink Your Greens?

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When Gluten’s Off the Table

Artisan Sourdough Bread

Avoiding Gluten?

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Celebrating the Mediterranean Way of Life

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Exercise Eats: Real Food or Sports Foods?

Garden Beets

Surprisingly Edible Plant Parts

Fresh vibrant vegetables

Plant Power: Steps to Maximize the Nutrients in Plant-Based Meals

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Plant Power for Cancer Prevention

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Is Tea the Cure-All Drink?

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A New Kind of New Year’s Resolution

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Food Allergens

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Plant-Based Diets for Everyone

Fresh salad with organic ingrediants in a bowl

Get More Nutritional Bang for Your Calorie Buck

Meeting Many Needs

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At Bon Appétit, we plan café-specific menus and cook from scratch in each location. From simmering stocks to finishing sauces and roasting meats, our approach to food allows us to provide fresh foods from whole ingredients. Our approach allows guests to customize many cafe options to meet their personal dietary goals. We love to hear from you and can assist you in identifying your choices or even prepare foods to meet your needs.

More on Food Allergens

More on Avoiding Gluten

Our Kitchens

We Have No Corporate Recipes

Our kitchen philosophy is simple. We cook from scratch using fresh, authentic ingredients. We start with food in its simplest, most natural form. We purchase local and seasonal products that bring our food alive with flavor and nutrition. Our freezers are small, and our deliveries of fresh produce and whole foods are big.

We care about our guests. We care about what you like, and we care about your health. We know which cooking techniques preserve flavor and nutrition to produce healthy, delicious dishes. Our ethnic cuisine is crafted using hands-on research with real people in real kitchens. The flavors are real and they are authentic.

» Learn More About Our Kitchen Principles

Tour Our Kitchens

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We pay attention to every detail, from the food we choose, the the way it arrives, how it is cooked in the kitchens and served in the café.

» Take an interactive tour of our facilities

Our Well-Being Commitments

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Bon Appétit Management Company programs take a macro view of wellness. A healthy environment, community and café menu are vital to the well-being of our guests. We know many of our guests have a high level of interest in health and nutrition. We take responsibility for delivering choices in all of these areas.

View:
Our Promise | In Balance | Nutrition Facts Tables |
Portions Matter

Farm To Fork

Farm to Fork Map

Farm to Fork is a companywide initiative to buy locally, formalized in 1999. Our first choice is to purchase seasonal ingredients from small, owner-operated farms and ranches within a 150-mile radius of your café. Food grown locally is fresher, better tasting, and often has greater nutritional value. Our commitment to local food is about preserving biodiversity, protecting open space, supporting family farmers, and keeping money invested in your community. Bon Appétit aims to spend at least 20 cents of every dollar with our network of over a thousand Farm to Fork suppliers. By doing so, we aim to strengthen our regional food systems so that everyone in our communities can eat well not just today, but for the future.

» Learn more about your local farmers

It’s All Connected

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A sustainable future for food service means flavorful food that’s healthy and economically viable for all, produced through practices that respect farmers, workers, and animals; nourish the community; and replenish our shared natural resources for future generations.
—Bon Appétit Management Company’s definition of sustainability

Our path toward greater social responsibility and sustainability started as a quest for flavor. When you cook from scratch, you want the freshest ingredients. That led us to launch our Farm to Fork program back in 1999, long before local food became the phenomenon it is today. Working directly with farmers and ranchers opened our eyes to the many problems of our modern food supply: while it is abundant and cheap, it has many hidden costs, such as environmental pollution and worker abuse.

We want to play a part in making it better.

Leading by example

We are proud to be the first food service company to commit to:

  • Supporting local agriculture (with a defined purchasing target), since 1999
  • Striving to serve only seafood that meets Seafood Watch® sustainability guidelines for commercial buyers, since 2002
  • Reducing antibiotic use in farm animals (2003)
  • Serving rBGH-free milk (2003)
Learn more through the issue areas below.
Sustainability By Issue
Sustainability By Product

Ask Our Wellness Team

Do you have a specific question about nutrition or the foods that are served in your Bon Appétit café? Please browse the previously asked questions below or contact our wellness team using this form.

Common Nutrition Questions

See all Frequently Asked Questions

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