Every day, Americans take the abundance and low cost of our food supply for granted. Ironically, farmworkers — those whose lives are spent harvesting the fruits and vegetables we eat — can rarely afford to purchase them.
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Bon Appétiters love what they do — and so opening the kitchen doors for behind-the-scenes tours is one of their favorite activities. On a weekday afternoon not long ago, several Northern California teams shared their passion with a group of enthusiastic middle school kids.
Congratulations to the Bon Appétit Management Company team at Reed College in Portland, OR, which follows Lewis & Clark College to become our second café to achieve gold certification from the City of Portland’s Sustainability at Work program.
Melissa Miller, executive chef at SAP, sits for an interview about Bon Appétit Management Company’s cage-free egg policy, then demonstrates how to cook a simple omelet. Directed by 4SP Films for the US chapter of World Society for Protection of Animals, the short video is intended to inspire other corporations to go cage-free in their egg purchasing.
We’ve collected the best of the #eatlocalchallenge-tagged food photos here and here, and our judges have selected the entry (pictured above), from Alison Gay, aka @eatburnbalance on Instagram, as the winner!
he Daily Meal’s 2013 list of the 60 Best Colleges for Food in America is out — and Bon Appétit Management Company operates 13 of them! These are schools that “refuse to accept the stigma that comes with collegiate dining, taking the ordinary campus meal and turning it into an extraordinary dining experience.”
On Tuesday, September 24, all of our 500-plus cafés will offer a 100% local meal — everything from oils to grains to spices and sweeteners must be sourced from within 150 miles. The only foreigner allowed is salt. Some locations get a little loco and offer a 100% local menu — multiple all-local dishes!
Congratulations to the Bon Appétit Management Company team at Lewis & Clark College in Portland, OR, which has achieved gold certification from the City of Portland’s Sustainability at Work program, recognizing its leadership in helping make Portland one of the cleanest, most sustainable cities in the country.
Today the Food Recovery Network, a student run organization dedicated to recovering leftover food from college campuses to give to those in need, will be rolling out the newest resource for their organizing toolkit: A Guide to Food Recovery for Chefs and Managers (PDF). Bon Appétit Management Company is proud to have partnered with FRN to create this resource, which is specifically designed to help campus dining services at schools around the country — not just Bon Appétit ones — work with students to launch food recovery programs.
The students have spoken — all 126,000 of them! And according to the Princeton Review’s surveys, four of the 12 campuses with the Best College Food are operated by Bon Appétit Management Company! Congrats to our teams at Wheaton College, St. Olaf, Wash U, and Claremont McKenna.