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
3
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,
¢ering 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
23
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.
24
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