Bon Appetit and Intel Corporation’s Cafés

Two of Bon Appetit Management Company’s cafés on the Intel Corporation’s campus in Hillsboro, Oregon utilize several best management practices to repurpose surplus food items. One technique their chefs employ is using vegetable scraps to create stocks for soups and sauces. Another is making chowder out of dairy items prepped for the coffee station that were not used. Utilizing these and other food waste reduction strategies, Bon Appetit reduced pre-consumer waste in these two cafés by 47% and avoided about 100 metric tons of CO2e.