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Bon Appétit at CWRU, 11473 Euclid Avenue, Cleveland, OH (2026)

06/05/2026

For our 2026 LGBTQ+ Pride Month campaign, we chatted with Vanessa Parish, the Co-Founder and Executive Director of the Q***r Food Foundation, to learn more about the origin of the organization and their diverse programs and collaborations. For the unabridged interview, head to the link in our bio!

❓ Can you tell us the story of the origin of Q***r Food Foundation — when it began, and how it came to be?
🅰️ While we initially focused on immediate aid for community members impacted by [COVID-19] pandemic-related job losses, the mission expanded as we connected with more q***r food workers and realized the systemic gaps in inclusion and representation across the food system.

❓ What are some of the biggest systemic barriers you see today for LGBTQ+ individuals in the food system, and how does QFF seek to address them?
🅰️ Many q***r workers, particularly trans and intersectional individuals, are disproportionately affected by food insecurity. Even as many q***r people are in low-wage food roles, they often lack safe and supportive workplaces where they can bring their full identity to work without fear or discrimination. There also has historically been limited representation of q***r voices in broader food industry conversations, [...] leaving gaps in mentorship, visibility, and industry support.

QFF seeks to address these barriers by building community resources, mutual aid, connections, representation, and advocacy so q***r food workers can not only survive, but thrive, in their careers.

❓ What do you envision for the future of the Q***r Food Foundation in the next 3-5 years, and the food industry at large?
🅰️ We would love to expand our outreach and in-person community building, deepen our industry partnerships, and continue the growth of mutual aid and structural support!

❓ How can readers get involved or contribute to the Q***r Food Foundation?
🅰️ Donations help sustain QFF’s mutual aid programs, directory, events, and community resources. Our current economic and political climate has made it increasingly harder to retain funding from larger corporations that were previously loud and proud supporters.

06/03/2026

In honor of our partnership for LGBTQ+ Pride Month, the Q***r Food Foundation (QFF) team shared recipes to uplift LGBTQIA+ chefs and build community through food.

Executive Director Vanessa Parish shares, “At QFF, we believe recipes are more than instructions; they’re stories of care and connection. By sharing dishes created by chefs within our community, we celebrate q***r creativity, resilience, and the joy of cooking for and with one another.”

Learn more about the stories behind the recipes contributed by the QFF:
1️⃣ Jae Camino's (he/him) Tamarind Kelp Noodle Salad marries a bright and tangy tamarind dressing with kelp noodles and crisp asparagus. Jae is a plant-based chef and business owner who currently splits his time between Miami and New York City, working in the food industry for over a decade. Although he started in desserts with his award-winning bakery, ""Jae's Sinful Delights,"" he transitioned to a 100% plant-based lifestyle and now owns PLANTATUDE.

2️⃣ Vanessa Parish (she/her) is a Black, Indigenous, le***an chef, advocate, and social media producer who has made a significant impact in the culinary world and beyond. She is the Executive Director and Co-Founder of QFF, and her commitment to community empowerment and education extends to other mutual aid initiatives she founded. She shared her recipe for a Chocolate Banana Nut Bread, which is the ultimate comfort bake!

Get these recipes at the link in our bio!

06/01/2026

This LGBTQ+ Pride Month, Bon Appétit Management Company is proud to partner with the Q***r Food Foundation (QFF)! 🏳️‍🌈

QFF is committed to working across the food system to build a more inclusive, equitable food industry. Here's just some of what they do:
➡️ Create a platform for LGBTQIA+ people in food — from farmworkers and gardeners to sommeliers and waitstaff — to promote, protect, and fund q***r food spaces.
➡️ Offer direct aid to Black q***r and trans individuals experiencing food insecurity through the QFF’s Q***r Food Fund.
➡️ Maintain their Q***r Food Directory, which is a resource for industry professionals to connect, create opportunities, and build community.
➡️ Partner with organizations to host collaborative, engaging events, such as the Q***r All Year initiative with the James Beard Foundation, which encourages ongoing partnerships rather than short-term collabs.
➡️ Support LGBTQ+ folks through financial aid initiatives and nationwide donation drives, e.g., establishing emergency funds for food spaces that have experienced hate crimes and stocking community fridges.

Bon Appétit is honored to partner with the Q***r Food Foundation to amplify q***r voices and support their mission in building a more inclusive food future.

05/22/2026

Looking for dining options on campus this summer? Swipe right to see all locations that are open across campus this summer!

As a reminder the meal plan is over and meal swipes cannot be used, but our locations still accept CaseCash or credit/debit.

05/21/2026

We think pickles make everything better, and it isn't just because they are good for your gut! 🥒 (You have to believe us. Please.) Here's why:

1️⃣ They're delicious on a sandwich. And it doesn't just have to be pickled cucumbers! A pickled onion is honestly the best move here.
2️⃣ They're a perfect midnight snack, whether or not you choose to use a fork.
3️⃣ Add them to your next girl dinner. ✅
4️⃣ They help with your gut health (we had to include this for the dietitians to be happy).
5️⃣ Plus, if you have produce that might go bad soon, you can always pickle it to prevent it from going to a landfill! (Look at you go, you food waste fighter!)

05/19/2026

Spring is the perfect time to get outside and do things again. 🌻 Here's what's on our bucket list:
✔️ Go for a walk a few times a week
✔️ Plant a small garden (or even just a single herb!)
✔️ Take a fitness class
✔️ Read under your favorite tree 🌳
✔️ Stop scrolling and go outside (let this post be your sign!)
✔️ Eat breakfast every morning
✔️ Skip on meat once a week
✔️ Maximize sun exposure (but you should still use sunscreen in the spring) ☀️
✔️ Have a picnic with friends (be the one who brings a big jar of pickles)
✔️ Eat more fruits and vegetables... for fibermaxxing reasons.

05/14/2026

"Is your gut health key to glowing skin?

Your skin is your body's largest organ, acting as a frontline defense for your immune system while maintaining your body temperature and helping you sense potential dangers like sharp objects or hot surfaces.

Your gut and skin are deeply intertwined through metabolic, immune, and hormonal pathways, meaning that if your gut health is off, your skin's equilibrium can be disrupted leading to everything from acne to eczema.

A diverse and balanced gut microbiome can help you regulate inflammation (ahem, acne), strengthen your skin barrier, and support healthy immune responses. Here are key foods to help you support your gut health:
➡️ Onions, asparagus, barley, and oats are rich in prebiotics
➡️ Yogurt, sauerkraut, kimchi, and pickle boast a lot of probiotics

Enjoy more of these foods and your body will do the rest! Holistic gut support may be an effective way to get that glow others pay hundreds of dollars for. 🌟"

05/12/2026

"Did you know that what you eat has a huge impact on your skin? Explore the science of edible skincare (and, no, we don't mean edible lip gloss 👄) to keep your skin firm, hydrated, and glowing. 🌟

1️⃣ Befriend your collagen by adding more bell peppers, strawberries, citrus, broccoli, and kiwi to your day-to-day meals. These foods contain a key antioxidant (Vitamin C) to synthesize collagen and protect you from UV-damage.
2️⃣ Protect your lipid layer with almonds, sunflower seeds, spinach, and avocados (Vitamin E). These foods help neutralize free radicals and support your natural oil barrier.
3️⃣ Moisturize. Hydrate your skin with water- and electrolyte-rich foods like cucumbers, watermelon, oranges, coconut water, and leafy greens.
4️⃣ Soften your skin with fatty acids found in salmon, chia seeds, flaxseeds, and walnuts (omega-3s). These may also help protect against acne!
5️⃣ Repair your skin with pumpkin seeds, lentils, chickpeas, cashews, and oysters. These foods are rich in a mineral (Zinc) that helps control inflammation and boost skin barrier function.
6️⃣ Hyaluronic acid isn't just in pricey serums — your body can produce it with the right ""precursors."" Include more bone broth, soy, root vegetables, citrus, and leafy greens to produce your own elasticity boosting hydration!
7️⃣ Prevent skin aging with polyphenols found in berries, green tea, dark chocolate, olive oil, and red grapes! These antioxidants help protect the skin from sun damage and support your gut microbiome, which plays an important role in skin health.

Be skin savvy at snack time with these ideas:
🍓 Chia pudding with berries and walnuts
🫑 Hummus with bell pepper strips
🍌 Spinach, banana, avocado, and green tea smoothie"

05/01/2026

Happy Late Night Breakfast Spartans!

Cheers to the end of the semester, we hope you enjoyed our breakfast classics, house-made pastries, fruit and smoothies, and more! Thank you everyone that made this Late Night Breakfast the best yet!!! Good luck on your finals 🍳🥞📚

04/29/2026

"Bon Appétit Management Company is stopping food waste today. (And everyday!) 🙅‍♂️

ICYMI: Food that ends up in landfills releases methane, a greenhouse gas 20 to 25 times more powerful than carbon dioxide. That's why we participate in Stop Food Waste Day, a globally recognized day of action aimed at raising awareness around the impact of wasted food.

But fighting food waste isn't just a single day occurrence at Bon Appétit! Since 2007, fighting waste has been central to how we operate. We prevent waste by
🍳 Cooking from scratch in small batches,
🌱 Embracing stem-to-root and snout-to-tail techniques, and
🍽️ Designing our cafés to encourage mindful portions and informed choices.

All Bon Appétit accounts are committed to tracking food waste using Waste Not™, our proprietary, chef-driven waste tracking system. We capture real-time data on the quantity, cause, and destination of food waste, letting our teams make informed adjustments that prevent waste before it occurs.

We also partner with local food recovery organizations to redirect surplus food to community members experiencing food insecurity.

By addressing waste from field to plate, we will move closer to our goal of reducing food loss and waste by 50% by 2030. 💪"

Bon Appétit at CWRU

06/05/2026

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