Bon Appétit Management Company

City Garden at Lesley University in Cambridge, MA, has taken shape under the stewardship of Prep Cook Manuel Soto-Soto.

A farm visit offers firsthand knowledge of how supporting a sustainable food system means being more than just willing to pay a higher price.

Lucky students at Santa Clara University have been enjoying the irresistible smell of fresh-baked breads— not to mention the taste of flaky croissants, healthy muffins, decadent Danishes, and succulent scones. SCU’s Nobili Bakery, a commissary-style bakery at the Santa Clara,CA, university, first “rolled out” last fall, after two years in the making, and continues to add new offerings and partnerships.

A spotlight on Emmanuel College Chef/Manager Peter Fernandes, one of our employees who started at the entry level then worked his way up to a managerial/chef position. “I tell everyone that even though they might be starting in the dishroom, they can still learn something. Just stand next to someone and ask them to show you what they’re doing, or if they don’t have time to show you, ask if you can watch,” explains Peter.

Of course Bravo readers know just how important food recovery and reduction of food waste is to Bon Appétit’s core values. So imagine how tickled Executive Chef/General Manager Ron Stewart of RS5 Café was to form a partnership with a farm that will let Bon Appétit feed the farm’s animals as well as its fields.

I first fell in love with Bon Appétit as a student and campus farmer at Washington University in St. Louis. I was part of a ragtag bunch of students growing vegetables with little experience — and yet, with every delivery of a few pounds of arugula or cherry tomatoes, the chefs and mangers at Washington University showed support and gratitude. However, a few professors and fellow students dismissed our work. They thought our efforts were “cute” and questioned why we chose to attend such a world-class university to grow string beans. All the while, our Bon Appétit team cheered us on for engaging in the production of our own food and thinking critically about our agricultural system. From attending potlucks at the garden to advocating for us in administrative matters, Bon Appétit had our backs. This relationship with our chefs and managers meant […]

Most milk has to travel hundreds of miles to arrive at a processing facility to be transformed into yogurt. At Country View Dairy, a Bon Appétit Farm to Fork partner, milk travels less than 200 feet from cow to yogurt cup.

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.

During my college visit road trip, I visited Farm to Fork partner White Mountain Farm, which grows quinoa in the gorgeous San LuisValley of Colorado. Ernie New was my tour guide. White Mountain claims to be the only successful large-scale quinoa operation in North America, and Ernie gets more orders than he can fill. (Seriously, he was hesitant to let me visit because he didn’t want me to do any advertising!) Here some of the quinoa truths and myths we discussed.

The first thing you notice when you walk into Theory at the Oregon Museum of Science and Industry (OMSI) in Portland, OR, is the eye-popping, 10- by-50-foot mural that wraps around the entire soffit of the café. Simple dishes — a burger with the works, a smoothie, bisque, and a pizza—are broken down into vividly photographed ingredients arranged into formulas on a black background.With fewer than 50 words, the display eloquently (and mouthwateringly) conveys the theme of the re-imagined café, which is the playful science of food.