Bon Appétit Management Company

Mike Tabor, an activist-turned farmer, first realized the problems with the quality of food in our public school systems about 20 years ago. He has been working on farm to cafeteria legislation ever since, and started his own organic farm in Needmore, PA. He sells to Bon Appétit through our Farm to Fork Program.

In this video , UK Professor Michael Crawford discusses the impact of factory farming and modern meat production, which he says should more rightly be called “fat production.”

By Kristen Rasmussen, MS, RD, dietitian consultant, and Terri Brownlee, MPH, RD, LDN, Bon Appétit Regional Director of Nutrition Every month, Bon Appétit Management Company’s Food for Your Well Being program offers information about a particular dietary change that our customers could make to improve their health. July’s Hydrate the Healthy Way campaign focuses on avoiding beverages with added sugar or other sweeteners. (Read more about it on our Facebook page.) We hope you’ll try out one of the recipes we’ll be posting this month for delicious drinks that will quench your thirst without expanding your waistline. Mint, Citrus, and Fruit-Spiked Water Still or sparkling water Fresh mint leaves, crushedSliced oranges, lemons, or other citrus fruitSliced strawberries, blueberries, or raspberries Ice (optional)  Stir fruit and/or herbs of choice into still or sparkling water to taste and add ice if desired. Let […]

By Kristen Rasmussen, MS, RD, dietitian consultant, and Terri Brownlee, MPH, RD, LDN, Bon Appétit Regional Director of Nutrition Every month, Bon Appétit Management Company’s Food for Your Well Being program offers information about a particular dietary change that our customers could make to improve their health. July’s Hydrate the Healthy Way campaign focuses on avoiding beverages with added sugar or other sweeteners. (Read more about it on our Facebook page.) We hope you’ll try out one of the recipes we’ll be posting this month for delicious drinks that will quench your thirst without expanding your waistline.    

Executive Chef David Anderson demonstrates how to separate the ham and loin in his hog butchery demo Bon Appétit Executive Chef David Anderson from the Stanford Graduate School of Business believes that an animal’s life is worth more than two pork tenderloins. After the recent Northern California Chefs’ Exchange focusing on butchery at Cisco – San Jose, in San Jose, CA, he had this to say about how we use animals in our cooking:  

July’s Hydrate the Healthy Way campaign focuses on avoiding beverages with added sugar or other sweeteners. Here’s a seasonal, lighter take on an Indian classic that will quench your thirst without expanding your waistline.

Helene York, Bon Appétit’s director of strategic initiatives, recently visited Alaska, where she was speaking at Global Food Alaska’s biennial summit of producers from all parts of the food supply chain. Being Helene, she turned the trip into a jam-packed opportunity to learn all she could about the Alaskan seafood industry.

Last fall, a group of student-activists and I had started coordinating Oberlin’s first-ever Food Week, to be held in March, to raise awareness about problems in our current food system and create a space for different activists to network and come to new solutions. To kick off the week, the students asked Bon Appétit to host a Local Foods Banquet. Let me repeat: they wanted to have a local foods banquet. In Ohio. In March. And we did it!

At Bon Appétit, we’ve let the powerful union of simplicity, taste, and nutrition guide our menus for a long time. So we were pleased to see that yesterday the U.S. Department of Agriculture replaced its complicated Food Guide Pyramid with a new, elegantly simple “My Plate” graphic. This new icon boils down what many consumers felt were complicated scientific messages into a clear snapshot of what your dinner plate should look like for good nutrition: more than half your plate should be filled with vegetables and fruit, and the other half with grains (mostly whole) and protein.

TASTE Restaurant Pasty Chef Lucy Damkoehler speaks with the Chef’s Collaborative about her doughnuts Lucy Damkoehler began baking way back in fifth grade, when she would help her father knead and shape dough for bread as a hobby. She’s now a distinguished pastry chef for Bon Appétit Management Company’s TASTE Restaurant in Seattle, where her desserts have captured the hearts and bellies of restaurant diners far and wide, including my own. A few weeks ago, Lucy presented her latest doughnuts to a room full of chefs, farmers, and good food lovers at the Seattle Chef’s Collaborative Bakers’ Meet and Greet. Doughnuts cannot feign being a health food, but making them can be healthy for the community if the ingredients come from local, sustainable producers. Like the rest of the TASTE team (and Bon Appétit companywide), Lucy goes all-out to celebrate […]