Bon Appetit - Management Company

A collaboration between the Bon Appétit Management Company Foundation and Kitchen Gardeners International (KGI), the Campus Farmers site (www.kgi.org/campusfarmers) offers a wealth of information and links to resources about starting an on-campus farm, managing farm finances, and staying in business.

The time is ripe for local fish. Eating locally and seasonally is a significant national trend, and many Americans now know the names of farms that grow their food. Still, even as we’re urged to eat more fish for its health benefits, few of us can identify local species or the fisherfolk who supply them. September 25 marks the nationwide debut of Bon Appétit Management Company’s first-ever Eat Local (Fish) Challenge, to be held simultaneously in all 32 states in which it operates. The event is an extension of our Eat Local Challenge, which we launched in 2005 to highlight locally harvested, seasonal flavors.

Effective September 1, 2012, all ground beef served in Bon Appétit cafés will come from suppliers that have met the strict standards of one of four independent animal-welfare organizations. (Beef purchases from small, local producers who are registered through the company’s Farm to Fork program will continue to make the cut.)

Today Bon Appétit Management Company announced its agreement with the Exploratorium, in partnership with acclaimed San Francisco chef Loretta Keller, to create seasonal and sustainable fare at the museum’s new Pier 15 site on the Embarcadero at Green Street, when it relocates in 2013. Under Ms. Keller’s direction, the award-winning, Palo Alto–based food service group will procure and prepare all of the food for the new museum site, including the sidewalk café on the west side of the pier off the Embarcadero and the waterfront café on the east side, in the all-glass Bay Observatory Building.

The Silicon Valley/San Jose Business Journal has included Maisie Greenawalt on its annual Women of Influence list, recognizing 100 female executives who are making significant change in their industries and their communities. An advocate for sustainability in the food system in general and farmworker rights in particular, Maisie joins heroines of technology, banking, healthcare, and more.

From the Getty Center in Los Angeles to Massachusetts Institute of Technology in Boston, diners at Bon Appétit Management Company cafés around the nation will notice quite a few menu changes on Thursday, April 19, Bon Appétit’s fifth annual Low Carbon Diet Day. However, responsible food sourcing is just part of Bon Appétit’s ongoing Low Carbon Diet strategy to reduce the greenhouse gas emissions resulting from our food service operations. Go behind the kitchen doors, and you’ll find a lot more than lightbulb swapping under way to meet our goal of reducing our energy and water usage by 25%.

The International Association of Culinary Professionals (IACP) has given CEO and founder Fedele Bauccio its Lifetime Achievement Award, for revolutionizing the food service industry. In 1987 Fedele began hiring real chefs to cook real food from scratch for his new company’s corporate and university diners. In the 25 years since then, Bauccio’s initial focus on flavor has become a quest to use Bon Appétit’s purchasing power to transform the supply chain into a more sustainable model — one that values small, local farmers; humane animal treatment; farmworker welfare; and more.

Bon Appétit Management Company has announced the rollout of the food service industry’s most comprehensive farm animal welfare policy to date, to applause from The Humane Society of the United States. It is requiring that all pork it serves be produced without using gestation crates and all eggs without battery cages by 2015.

CEO Fedele Bauccio has been named 2011's Sustainability Pathfinder by Chefs Collaborative, the country's top professional organization dedicated to a more sustainable, local, and delicious food system. A panel of 21 culinary leaders selected him for this prestigious award, which honors efforts beyond the kitchen.

Long known for its ethical sourcing and more recently for its support of farmworkers, Bon Appétit has just supplied Fair Trade Certified™ shirts to student employees through a pilot program in two of its university cafés. The new commitment was timed to honor Fair Trade Month in October.

Bon Appétit Management Company is proud to have been recognized by the 2011 Cruz Reynoso-Ralph Abascal Don Quixote Award from California Rural Legal Assistance, Inc. (CRLA) for our efforts to shine a light on the unfair treatment of the workers who harvest this country’s food.

On Tuesday, September 27, all our chefs at more than 400 locations in 31 states will cook a meal from 100% local ingredients. When we launched our first Eat Local Challenge in 2005, “local food” was a novelty, not a national movement. The reasons to eat food grown by small, local farms remain the same as when we started – because it tastes better, is more nutritious, encourages biodiversity, preserves open space, and protects the environment, to name just a few. However, like our chefs, we’ve learned some important lessons in the years we’ve been going loco for local

Bon Appétit Management Company, the socially and environmentally responsible food services company, announced today that it is adding an important new category to its landmark local-sourcing program, Farm to Fork. Launched in 1999, Farm to Fork now draws from over a thousand small farms and artisans to supply Bon Appétit’s 400-plus cafés in 31 states. The company will extend the program to mid-size poultry and hog farms, cattle ranches, and dairies that meet its stringent criteria. By doing so, it will nourish this critically endangered segment of agriculture known as the “disappearing middle.” And by requiring third-party humane certification, Bon Appétit also hopes to increase the supply of ethically raised meat and poultry, which has not kept up with demand as the meat industry consolidates under ever-more-massive factory farms.

Bon Appétit Management Company today announced a breakthrough in sustainable seafood sourcing with Fish to Fork, a program that outlines what “local” and “small-scale” means for both wild and farmed seafood and elevates certain overlooked species that have both great flavor and robust supplies. The company has long been a leader in this area — starting with a commitment in 2002 to serve only seafood that meets Monterey Bay Aquarium’s Seafood Watch guidelines — and with the new program, it is once again the first in the restaurant industry to take such proactive measures.

On Thursday, October 14, at Mills College in Oakland, CA, TEDxFruitvale: Harvesting Change will bring together 100 attendees from a variety of disciplines and walks of life to celebrate the people upon whom we depend to harvest our food. TEDxFruitvale is sponsored by the Bon Appétit Management Company Foundation, the nonprofit arm of the socially responsible food service provider Bon Appétit Management Company.

Bon Appétit Management Company is proud to announce that CEO and founder Fedele Bauccio has been honored with one of the inaugural James Beard Foundation Leadership Awards. The new awards were established to recognize visionaries in the business, government, and education sectors responsible for creating a healthier, safer, and more sustainable food world. The honorees range from urban agriculture heroes to tireless school-food pioneers.

Bon Appétit Management Company at Wheaton College in Wheaton, IL, has been recognized as offering the best college food nationally in Princeton Review’s annual survey of 122,000 students at the country’s top colleges. Out of all colleges ranked in the food category, Wheaton took the top slot for its tasty, healthy, innovative, responsibly sourced, local, seasonal food prepared by Bon Appétit Management Company chefs.

On Thursday, April 14, in the lead-up to Earth Day, socially responsible food service provider Bon Appétit Management Company will celebrate its fourth annual Low Carbon Diet Day. The chefs of the company's 400-plus cafés will encourage patrons to think about ways to reduce their carbon "foodprint" with creative, flavorful dishes showcasing vegetables and grains; using beef and cheese sparingly, if at all; and avoiding air-freighted foods.

In partnership with United Farm Workers, with support from Oxfam America, Bon Appétit Management Company Foundation released a groundbreaking report on U.S. farm labor in honor of César Chávez Day. The report details the appalling lack of legal protections and rights that other sectors take for granted.

As part of a companywide commitment to support farmers and workers both locally and globally, sustainable food service provider Bon Appétit Management Company will introduce Cordillera Fair Trade Certified™ baking chocolate to the kitchens of its 400-plus university, corporate, and specialty cafés nationwide starting Valentine's Day.

Palo Alto, Calif. (January 6, 2011) -Sustainable food service provider Bon Appétit Management Company has reached its goal of partnering with 1,000 small-scale Farm to Fork vendors in its more than 400 cafés nationwide.

Bon Appétit Management Company has announced today the winners of their public Eat Local Challenge contest, which challenged both the Bon Appétit workforce and home cooks to create a delicious menu using only locally-sourced ingredients.

Just as individuals set goals for themselves so that they may reach their full potential, so too must companies. Food service provider Bon Appétit Management Company has set an ambitious goal of partnering with 1,000 Farm to Fork vendors by next year. By 2011, the sustainably minded onsite restaurant company will have 1,000 local farmers or suppliers that provide fruits, vegetables, meat and more to over 400 Bon Appétit cafés around the country, all from within 150 miles of the kitchen.

Eight years before the New Oxford American Dictionary added the word "locavore" to its pages, Bon Appétit Management Company committed to using local foods on its college, corporate and specialty café menus... Eleven years later, the food service company's sixth annual Eat Local Challenge on September 28, 2010 will involve both professional and home chefs.

Bon Appétit Management Company launches innovative micro-processing program to support local farmers, provide summer produce to students during off-season.

Another Victory for the Sustainable Food "Moo-vement." In their efforts to serve healthier, more sustainable food, Bon Appétit Management Company and Compass Group USA commit to buy yogurt from cows not treated with rBGH.

Bon Appétit Management Company Successfully Reduces Waste and Diverts Nearly 700 Tons of Waste from Landfills

Bon Appétit Management Company's Helene York Named 2010 Seafood Champion: Announcement at International Boston Seafood Show Highlights Sustainable Food Service Leader's Environmental Commitment

Food Service Industry Pioneer Bon Appétit Management Company Deepens Efforts to Reduce Greenhouse Gas Emissions

Bon Appétit Management Company Applauds New State of Seafood Report from Monterey Bay Aquarium

Agriculture Secretary Tom Vilsack Invites Bon Appétit CEO Fedele Bauccio to Participate in Forum Titled "Sustainable Agriculture: The Key to Health & Prosperity".

Bon Appétit Management Company Launches Comprehensive Student Garden Guide To Help Student Farmers Market their Campus-Grown Produce to College Food Service Providers

Annual Eat Local Challenge uses flavor to encourage diners to dig into healthier eating habits

New sustainable agriculture fellowships result in green jobs for fresh crop of campus food activists.

Bon Appétit Management Company Leads Food Service Industry In Reducing Greenhouse Gas Emissions from Food Waste

Sustainable Food Service Continues Partnership to Provide Students with Healthy, Local, Cooked-From-Scratch Meals at Case Western Reserve University

Coalition of Immokalee Workers and Bon Appétit Management Company Build Innovative New Model for Fair Labor Standards in Florida's Tomato Fields

Bon Appétit Management Company recognized in "Innovations Review 2009" for Climate Friendly Food Service

Bon Appétit Management Company exceeds carbon reduction goals, achieves dramatic reductions ahead of Low Carbon Diet Day

Bon Appétit Management Company's Facebook Quiz serves up a byte-sized Low Carbon Diet challenge

Bon Appétit Management Company\'s statement on Beef Northwest Feeders

Bon Appétit Management Company Sushi Chefs take the plunge to support national sustainable sushi guide launch.

Bon Appétit Management Company takes on the largest ever 100% Eat Local event in a nationwide showcase of local flavors.

The Low Carbon Diet Calculator transforms lunch into a tool to fight global warming

Climate change has risen to the top of the worry list for Americans. Driving less and swapping light bulbs can help the environment, but did you know that your lunch has the power to raise or lower the temperature of the planet?

Chefs Invent Recipes for Bon Appétit Management Company's Eat Local Challenge

Bon Appétit Management Company Nabs Santa Clara County League of Conservation Voters (SCCLCV) Green Business of the Year Award

Major food service company urges chicken meat suppliers to improve the last minutes of birds' lives

Bon Appétit Management Co. donates $8,500 to The Community Alliance with Family Farmers to protect family farms and keep California produce diverse

New "Low Carbon Diet" aims to take bite out of global warming

Proactive food service company institutes all-natural beef burger initiative

Industry Leaders Advancing the Market for Eco-friendly Seafood

Bon Appétit Management Co. creates new triple bottom line with high-bar nutritional program

80% increase in purchases from small farms is major milestone for food service

Food service provider joins coalition to protect California from genetically engineered crops

The alarm bells are ringing for the future of ocean wildlife, and that means trouble for all of us.

In partnership with GotMercury.org, national food service provider protects fish eaters from mercury

The Eat Local Challenge Explores Why Local Foods are Better for the Palate, the Community and the Environment

Bon Appétit Management Company Chefs embark on a treasure hunt for the best locally-grown lunch-makings

Studies conducted among college students show a new generation of trans fat-free, "high oleic" canola oils can ease the transition away from partially hydrogenated oils

Bon Appétit Management Company Partners with Slow Food USA in national Culinary Challenge to bring back rare flavors from American history

The Eat Local Challenge Explores Why Local Foods are Better for the Palate, the Community and the Environment.

Seafood Watch and Bon Appétit Management Company praise food service provider's commitment to protect threatened fish supply

St. Olaf College Dining Services Recognized by the Nation's Leading Conservation and Advocacy Group

Groundbreaking Policy Helps Combat Antibiotic Resistance Crisis in Humans

The Humane Society of the United States Praises Food Service Provider's Landmark Commitment to Animal Welfare

190 restaurants in 26 states challenged to use only ingredients from within a 150-mile radius

Bon Appétit Management Company serves Bay Area foods to museum guests and park visitors

Bon Appétit Management Company Sourcing policies for local farm produce, sustainable seafood, antibiotic-free meats cited as key achievements

Deja Moo launch is good for consumers, farmers and local businesses

Cooking for Solutions Supports Sustainable Seafood - Bon Appétit Management Company sponsors benefit at Monterey Bay Aquarium

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