Food Education Impact Report | 2020-2024

FOOD EDUCATION IMPACT 2020-2024 REPORT

ACKNOWLEDGEMENTS CREATING THE 2020-2024 FOOD EDUCATION IMPACT REPORT CONTRIBUTORS LEAD CREATORS Kristina Todini, RDN Nina Abramson Elise Kulers CONTRIBUTORS Dayna Einheit, RDN Molly Flint, DTR William Persson Jill Koenen Shannon Hulley Robert Kasnekaw REVIEWERS Leigh Belanger Jenny Slafkosky Terri Brownlee, MPH, RDN

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This is Bon Appétit Management Company’s first-ever Food Education Impact Report. It brings together data from 2020-2024 to tell the story of our national food education efforts — but it’s just a snapshot. The real impact happens every day in our cafés, where teams are teaching, sharing, and inspiring in ways that are too numerous (and too delicious) to count.

This report was a true cross-team collaboration, led by the Food Education team with generous support from our Wellness, Communications, Image & Style, and Employee Services teams.

Huge thanks to the chefs, dietitians, educators, communicators, and team members who make food education part of the Bon Appétit experience.

CONTENTS LETTER FROM FEDELE IMPACT SUMMARY

4

6

OUR PROGRAMS’ IMPACT

8

SOCIAL MEDIA & DIGITAL

9

NATIONAL & HERITAGE PROMOTIONS

10

ACTIVATIONS

12

WELLNESS & DIETITIANS

14

HEALTHY KIDS & ATHLETES

16

FELLOWSHIP PROGRAM

18

PLANT-FORWARD INITIATIVES

20

EDUCATING OUR PEOPLE

22

LOOKING AHEAD

24

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LETTER FROM FEDELE

When Bon Appétit Management Company was founded, our mission was simple: serve fresh, delicious food prepared by skilled chefs.

But from the beginning, we understood that great food is more than flavor — it’s about knowledge, connection, and care. Knowing where our ingredients come from, how they’re grown, and how to prepare them well is fundamental to a truly exceptional dining experience.

In 2020, the world changed. As we navigated uncertainty, we also saw an opportunity — a renewed responsibility — to deepen our commitment to food education. We doubled down on equipping our teams with culinary knowledge and expanding our efforts to ensure every guest and employee had the opportunity to learn, connect, and grow through food.

This first-ever Food Education Impact Report reflects that evolution. It’s a celebration of how we’ve strengthened our training, engaged communities, and embedded food literacy in everything we do — from in-café education and hands-on cooking classes to digital content and behind-the-scenes mentorship.

Our work is guided by four pillars: Building Culinary Confidence: Empowering guests and employees with the skills to make nourishing, delicious meals.

Nourishing Well-Being: Helping people make food choices that align with their personal health and lifestyle goals.

Embracing Sustainability: Connecting people to the environmental impact of their food decisions.

Fostering Community: Using food to bring people together, spark conversation, and celebrate culture.

We’ve always been culinarians. Today, we’re also proud educators. Whether it’s a garden pizza made by a child in one of our Healthy Kids classes or a chef-led plant-forward culinary training, every moment is an opportunity to inspire and connect over food.

Thank you for being part of this journey,

FEDELE BAUCCIO, CEO 4

Great food is more than flavor – it’s about knowledge, connection, and care.

FEDELE BAUCCIO, CEO

138,000+ 138,000+

These numbers represent only a snapshot of the passion, creativity, and dedication of every Bon Appétit team member. We’ve made food education fun, meaningful, and unforgettable – together.

guests impacted

BY OUR

FOOD EDUCATION PROGRAMS, WITH

53,000+ & 85,000+ in-person engagements

FOOD EDUCATION virtual connections

6

24,000+ 24,000+ 3,000+ 3,000+ 1,500+ 1,500+ 1,000+ 1,000+ 500+ 500+ 300+ 300+ 11

INCLUDING...

guests BY A educated DIETITIAN

children HEALTHY KIDS ATTENDING OUR

cooking classes

student EDUCATED ON athletes PERFORMANCE

NUTRITION

chefs ABOUT PLANTeducated FORWARD COOKING cooking demos CHEFS &classes LED BY &RDNs recipes FEATURING shared PLANTS

IMPACT SUMMARY

singular CREATE FOOD THAT IS FLAVOR mission: ALIVE WITH + NUTRITION

2020-2024

7

OUR PROGRAMS’ IMPACT

201,890 201,890

total followers

FROM

20,318 20,318

233

active social media accounts

4,344,579 IMPRESSIONS GENERATED FROM 2020-2024

engaging posts

SHARED IN

2024 7.53%

&

engagement rate

Bon Appétit’s digital presence and social media initiatives actively engage and educate diverse audiences through impactful storytelling and visual communication to enhance guests' understanding of nutrition, sustainability, and culinary innovation.

SOCIAL MEDIA & DIGITAL IMPACT 9

NATIONAL PROMOTIONS &

6363

Bon Appétit’s National Promotions & Heritage Events celebrate food, culture, and sustainability through creative, engaging campaigns, café activations, and digital storytelling. By highlighting diverse culinary traditions and promoting sustainable ingredients, these initiatives deepen guests' connections with food and foster appreciation for cultural diversity.

15 ANNUAL CAMPAIGNS 7 NATIONAL PROMOTIONS 1 NATIONAL FARMWORKER AWARENESS WEEK 2 EARTH DAY 3 STOP FOOD WASTE DAY 4 CHEF APPRECIATION WEEK 5 EAT LOCAL CHALLENGE 6 FAIR TRADE MONTH 7 NATIONAL SEAFOOD MONTH

63

innovative café events SUCH AS

8 HERITAGE EVENTS

&

FROM 2020-2024

103

food education sustainability articles

&

8 LUNAR NEW YEAR ON TOPICS SUCH AS: 9 BLACK HISTORY MONTH SEED SAVING 10 WOMEN’S HISTORY MONTH WOMEN IN 11 ASIAN AMERICAN & PACIFIC ISLANDER MONTH SEAFOOD 12 LGBTQ+ PRIDE MONTH ZERO WASTE 13 JUNETEENTH RECIPES

EARTH DAY CARBON RANKING 10

promotions + events

EAT LOCAL CHALLENGE LOCAL FOOD TRIVIA

14 HISPANIC HERITAGE MONTH 15 NATIVE AMERICAN HERITAGE MONTH

LGBTQ+ FOOD ORGANIZATIONS CLIMATE & FARMWORKERS

HERITAGE EVENTS IMPACT

50+ 50+ 22

campaign partners

75

plant-forward recipes

SUCH AS

VEGAN GUMBO

INCLUDING

44 & 9 &$40,000 external partners LIKE

influencer partners LIKE

CHEFARMER MATTHEW RAIFORD

WATERMELON “STEAK” SALAD

CHEF TRACI DES JARDINS

ANDGREA NGUYEN

TIMOTHY PAKRON of MISSISSIPPI VEGAN

supporting partner organizations

digital cookbooks PUBLISHED FEATURING

40

recipes from diverse team members 11

44

At Bon Appétit, we believe food should spark curiosity — and the experience should go beyond the plate. Our in-café activations turn everyday meals into culinary adventures, inviting guests to explore new flavors, ingredients, and ideas in creative, hands-on ways.

Rooted in our seasonal approach to cooking, these activations transform cafés into immersive spaces for learning and connection.

WE LAUNCHED

categories adventures OF

FOR ALL

4 SEASONS EXPERIENCES food-focused #1 & #2 a bit of play & & #3 spotlight #4 talk about it OPPORTUNITIES INCLUDING

LIKE station takeovers,

events,

catering

pop ins, book clubs, game unique tastings

LIKE nights,

seasonality, specials,

everyday

ON eats that deserve a second look

ACTIVATING & EDUCATING TO communicate with guests

12

94 94 composting

FROM 2020-2024

WE CREATED INCLUDING

NEW ADVENTURES

composting food scrap

plate plate waste waste & pop-ups

FEATURING

recipes LIKE

ice ice cream cream apple apple cider cider farmers farmers markets markets

“DIRT” PUDDING WITH LOCAL

to making classes farm fork PARTNERS

pressing WITH local

apple growers

SHOWCASING

IN OUR CAFÉS IMPACT

locally-sourced farms&producers

13

103 103

At Bon Appétit, our food education-first approach to wellness equips guests with the tools and confidence to make informed food choices that support their well-being. Through our Wellness @ Bon Appétit digital platform — and the expertise of our registered dietitians — we offer engaging, approachable culinary and nutrition education. Whether it’s a lunch-and-learn session, a vibrant café activation, or a recipe shared online, every wellness touchpoint invites our guests to nourish both body and mind.

INCLUDING

99

recipes

SUCH AS

ON TOPICS SUCH AS:

&

digital wellness events FROM 2020-2024

214 &

nutrition

PLANT PROTEINS INTUITIVE EATING FOOD WASTE BUDGET-FRIENDLY BITES

wellness articles

HYDRATION FUELING FOR PERFORMANCE BUILDING FLAVOR WITH LESS SALT

FAVA & MINT SPREAD

WELLNESS @ BON APPETIT 14

CHOCOLATE & AVOCADO BROWNIES

`

BLACK BEAN BEET BURGERS

3232 240 240

registered dietitians, diet techs, and wellness team members ACROSS

44&9

accounts regions

WE’VE ENGAGED 26,461 GUESTS DIRECTLY WITH

dietitian-led events

&

WE’VE IMPACTED 80,677 GUESTS DIGITALLY VIA

SUCH AS

MEET THE TEAM

MINDFUL TEA

virtual wellness events + newsletters

& REGISTERED DIETITIAN IMPACT

HYDRATION TABLING

15

3000+ 3000+ 25

The Healthy Kids in the Bon Appétit Kitchen program introduces young minds to the joys of cooking, nutritious eating, and culinary exploration through immersive, hands-on experiences. Bon Appétit chefs and educators engage children with interactive classes designed to spark curiosity, build culinary confidence, and inspire lifelong healthy habits.

children ENGAGED IN

50+

25

unique classes

FEATURING

kid-friendly recipes LIKE

IN

29 18

41 29 18 & cities states bon appétit accounts ACROSS

SMOOTHIE BOWL GNOCCHI

HEALTHY KIDS (& ATHLETES) 16

GARDEN PIZZA

1553 1553

This vibrant program has expanded significantly, reaching children through partnerships with schools, employee groups, and community organizations nationwide – including a Healthy Athletes program that is tailored to the college athlete population.

SINCE LAUNCHING IN 2022

athletes educated

IN 23 ATHLETE WORKSHOPS

2022: 3 2023: 435 13 2024: 556 7 events 562 athletes

events athletes events athletes

`

IN THE BON APPETIT KITCHEN IMPACT 17

`

BON APPETIT FELLOWSHIP

626

The Bon Appétit Fellowship Program offers recent college graduates a unique, immersive opportunity to foster sustainability and food system education. Fellows, selected for their leadership in sustainability on Bon Appétit-served campuses, engage directly with campus communities to enhance food literacy and sustainability awareness through impactful initiatives and events.

fellows

ENGAGING

165 165

40,107 THROUGH

WE’VE WELCOMED

college students campus visits

cohorts

2 2021 SINCE

AFTER RESTARTING THE FELLOWSHIP AFTER THE PANDEMIC

ELISE KULERS

18

ELISE DUDLEY

2022

HILLARY SWIMMER

HANNAH WYLLIE

GRACE MENNERICK

2024

MITCHELL EVERETTS

PROGRAM IMPACT

294 294 246 246 207 207 43 91 91 215 82 82

WE’VE HOSTED 1,070 EVENTS INCLUDING

SUCH AS

café activations

QUICK PICKLING

WEIGH THE WASTE FARM TO FORK POP-UP

student group meetings

43

WE ALSO WROTE

sustainability articles AND CREATED

215

social media posts

IN JUST OVER 2 YEARS

FOCUSED ON TOPICS LIKE

educational food systems, presentations sustainability mindfulness

&

farm to fork partner LIKE THIS visits VISIT TO

SNAPFINGER FARM

cooking ENHANCING STUDENT classes culinary skills eating habits

&

PLANT-FORWARD DORM-FRIENDLY NATURAL TIE DYE GRAIN BOWLS RECIPES WITH FOOD SCRAPS

99 65

At Bon Appétit, we are committed to placing plants at the center of the plate — while promoting wellness, supporting sustainability, and celebrating flavor. Through our Plant-Forward Initiatives, we empower chefs and guests alike to explore plant ingredients through innovative culinary techniques. Together, these initiatives reflect our belief that great food can inspire meaningful change.

plant-forward culinary trainings FROM 2020-2024, TRAINING

155 chefs 65 125+ REPRESENTING

CREATING

client accounts

plant-rich recipes LIKE

PLANT-FORWARD CULINARY MISO MUSHROOM RAMEN

20

PEPITA TOSTADAS

SINCE 2020, OUR

1000+ 1000+

PLANT-FORWARD INITIATIVES HAVE RESULTED IN

2020: 2020: 2021: 2021: 2022: 2022: 2023: 2023: 2024: 2024: THROUGH

50+

chefs educated

events, trainings, &workshops

animalplant-forward TO reduce based foods commitment per plate

CHEFS ON plant-forward EDUCATING sauces, plant 5-day challenge blending, proteins, smart techniques,

&centering veg

food standards dashboard RELEASED

Beans is How recipe challenge WITH 30 recipe

INITIATIVES

created LIKE

BEAN-CHAMEL SAUCE

national food games WITH 695+ guest

IMPACT

submissions

21

EDUCATING & ENGAGING

6565

Our food education work wouldn’t be possible without the people who bring it to life. Programs like Benvenuti (our hospitality and culture training program), Winning ‘Em Over With Service (or WOWS, our customizable guest service training program), and Nudge (our employee engagement platform) are designed to support, recognize, and empower our teams to deliver not just great food, but meaningful food experiences.

benvenuti mondays

&235 &159,250+ 159,250+ team members

COMPLETING THE ‘IN THE WILD’ TRAINING

‘10@10’ pre-shifts ON TOPICS LIKE:

22

connection, kindness, recognition belonging

&

FROM 2022-2024

OUR PEOPLE IMPACT FROM 2020-2024, OUR

44

WINNING ‘EM OVER WITH SERVICE (WOWS) PROGRAM CREATED

ON

core training topic units

3636

positivity, clarity, empathy, &gratitude WITH training workshops

630,000+ 630,000+ & 85 85 IN 2024 WE DELIVERED

IN OUR

“nudges”

NUDGE APP safety, benefits, ON TOPICS LIKE HELD

&sustainability

spark sessions WITH OVER

17,000

interactions

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LOOKING AHEAD TO THE FUTURE OF FOOD EDUCATION

Food literacy at our company is more than knowledge; it’s a commitment to fostering a deeper understanding of food and its impact across society.

Our philosophy of continuous learning starts with our employees, and the knowledge we gain is shared via the generous spirit of hospitality and curiosity that is our company's hallmark. This spirit of lifelong learning and exchange is built into the four pillars of Bon Appétit's commitment to food literacy. Those pillars are:

BUILDING CULINARY COMPETENCE

As culinary professionals, we prepare flavorful, high-quality meals centered on fresh ingredients and culturally authentic techniques. We aim to equip guests with those same skills.

NOURISHING WELL-BEING

Our teams foster informed food choices that promote individual health and align with guests’ wellness goals.

EMBRACING SUSTAINABILITY

Our culinary and wellness teams help guests make intentional food choices that positively impact the environment and reinforce our dedication to sustainable food systems.

Looking ahead, we know that the future of food education means going deeper — into what makes our approach unique, into the stories behind every ingredient, and into the moments of connection that happen across a table. We’ll continue to bring the journey of food front and center, making sure that every program, every meal, and every interaction reflects our vision of food service for a sustainable future.

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FOSTERING COMMUNITY

We encourage building connections through food, cooking, and learning that strengthen community bonds and enrich our shared dining experience.

With gratitude,

TERRI BROWNLEE, MPH, RDN VP, FOOD EDUCATION & WELLNESS