This Earth Day, we are flipping the switch to plants to lower our individual and collective carbon footprint! We are challenging our guests to use this Earth Day as an opportunity to consider climate-friendly alternatives throughout our cafés.
Blog: Sourcing
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A Fireside Chat on Empowering Eaters: With CEO Fedele Bauccio and Food Tank
- Blog
“I was the lone ranger out there,” said Bon Appétit Founder and CEO Fedele Bauccio, speaking to how the national dialogue around food system issues has developed in the 39 years since he started the company. Fedele was on the lineup at a daylong seminar hosted by Emory University and Spelman College, in collaboration with Food Tank, the nonprofit food think tank dedicated to food system reform.
What I’ve Learned About Food Waste as a Bon Appetit Fellow
- Blog
In the past two years as a Fellow, I’ve engaged hundreds of college students around food waste issues to raise awareness and inspire others to address this problem. I’ve learned and shared how Bon Appétit is constantly evolving our commitment to addressing food waste companywide. And I’ve learned about how other players in this space are taking action, both on the ground and through legislation.
Purple Mountain Majesty in a Pint: Colorado College Hosts Locally Crafted Ice Cream Partner
- Blog
Who knew making ice cream could double as an arm workout? The Colorado Springs community asked this very question as they shook plastic bags of heavy whipping cream, vanilla extract, sugar, and rock salt back and forth for ten minutes straight to make a classic vanilla ice cream (sprinkles optional).
Fifty Cents and the Fight for Farmworkers’ Rights
- Blog
What is the meaning of fifty cents? In today’s world, two quarters might get you a stick of gum, a postage stamp, or one small piece of fruit. Weighed against the national minimum wage of $7.25 per hour, fifty cents are equivalent to a little over four minutes of work. For a farmworker, however, fifty cents mean something entirely different.
Introducing our Newly Updated Food Waste Commitments for 2024
- Blog
We’re no strangers to fighting food waste at Bon Appétit – we’ve been finding ways to keep food out of landfills since we opened our doors. Our most exciting step toward fighting food waste in our kitchens was the creation of Waste Not™ in 2021, our proprietary waste tracking system created by chefs, for chefs. Now we are excited to introduce our newly upgraded companywide waste commitments, which will help us meet our broader goal of reducing food loss and waste nationally by 50% by 2030, which we first pledged to work toward in 2016.
Celebrating Progress and Recognizing Continued Struggles for Farmworkers’ Rights
- Blog
While many food labels you might find in the grocery store provide insight on a farm’s environmental approach or treatment of animals (think: USDA Certified Organic or Certified Humane), few give meaningful insight on the ways farmworkers are compensated or treated. This is where programs like the Fair Food Program (FFP) and the Equitable Food Initiative (EFI) come in.
Looking Back on Bon Appétit’s Decades of Support for Farmworkers’ Rights
- Blog
After almost two decades of boycotting, marching, educating, researching, and signing onto commitments, Bon Appétit Management Company is proud to reflect on progress made while continuing the fight for farmworkers’ rights.
Have Brine, Will Travel: Pickling Pop-ups with the Fellows
- Blog
As Bon Appétit Fellows, part of our job is to travel to the different campuses we serve and collaborate with our culinary teams, along with university staff and student clubs, to engage students and inspire the next generation of sustainable food lovers and advocates. It’s always fun to get hands-on, of course, which is why we designed our quick pickling demo.
A Note From Fedele Bauccio: Sustainability is Everyone’s Job
We believe that it takes more than one person or one siloed team in a company to truly make sustainability a core operating principle. From our wellness and purchasing teams to our managers and cooks in the field, we strive for sustainability to be second nature across every level of our company.