Farm to Fork is a Bon Appétit company-wide initiative to buy locally. The first choice is to purchase seasonal, regional and organic produce from local farmers and artisan producers within a 150-mile radius. These local products are served within 48 hours of harvest. The result is delicious food, stronger communities and healthier customers.

Seafood is purchased in accordance with the Monterey Bay Aquarium's Seafood Watch guidelines for sustainable seafood. Locally-sourced fish is the first choice for seafood purchases. Tuna is dolphin-safe, packed in water.

Bon Appétit is actively working with ranchers to reduce the amount of drugs given to poultry, cows and pigs. The company purchases only turkey breast and chicken that has been produced without the non-therapeutic use of antibiotics that belong to classes of compounds approved for use in human medicine. Hamburgers are made with fresh ground chuck from beef raised on vegetarian feed without antibiotics or added hormones. For other meats, Bon Appétit chefs buy products free of antibiotics as a first preference. Free-range, organic and grass-fed beef and pork from local sources is served at many locations.

Bon Appétit has committed to purchasing cage-free shell eggs at all accounts. These eggs are from sources that meet the animal care standards of Humane Farm Animal Care, an independent farm animal welfare certifying organization.

Wherever possible, milk is free of antibiotics and recombinant Bovine Growth Hormone (rBGH). Local sources are the first choice for dairy purchase.

The http://www.circleofresponsibility.com/ is an educational site created by Bon Appétit to teach staff and guests about sustainability. Included is a thorough examination of how Bon Appétit kitchen principles support the environment, the community and personal health. After completing a rigorous training, café staff members are prepared to engage guests and teach them about the company's core sustainability principles and their beneficial effects. In addition, each café prominently displays Circle of Responsibility educational tools that help guests identify foods according to the categories of: health, vegetarian, vegan, organic, locally and responsibly sourced. This program promotes the benefits of sustainable food to thousands of people who eat in Bon Appétit cafés every day.

Bon Appétit supports farmers' rights and offers Fair Trade Certified, shade grown and organic coffee options wherever possible.

The Low Carbon Diet is Bon Appétit’s endeavor to drastically reduce the carbon footprint of all its cafés. Food production -- including processing, transportation, packaging, preparation and waste -- is the single largest human-driven contributor to the greenhouse gases responsible for global climate change. The Low Carbon Diet takes a bite out of carbon emissions by reducing use of high-carbon foods, promoting seasonality, providing alternatives to foreign and bottled water, conducting energy audits of equipment and developing innovative waste management programs. Customer education is a major component of the Low Carbon Diet; diners will have the opportunity to calculate and reduce the carbon footprint of their own food choices.