Bon Appétit Management Company

Sip, sip hooray! Tea is the most popular drink in the world, after water, with 5.8 million metric tons consumed each year. But did you know that all true teas — from black to white to green — are actually made from the same plant? 

This National Seafood Month at Bon Appétit, we are focusing on “Women in Seafood” by diving deep into the multifaceted roles of women in the seafood sector, examining the challenges they face, and surfacing the work of women who bring seafood to tables across the world. 

At Bon Appétit, we care deeply about the health of our world’s oceans. We’re industry leaders in crafting sustainable seafood purchasing policies and we’ve been addressing this issue for over 20 years. Here are 10 ways we’re leading the industry toward a sea change in our oceans.

The Eat Local Challenge (ELC), now in its 19th year, is a little like Christmas at Bon Appétit. Of course, Bon Appétiters celebrate the bounty of local foods year-round, but every September, accounts across the country participate in this one big day that shines a national spotlight on our commitment to supporting local food systems.  

From beets and carrots to radishes and ginger, root vegetables are the foundation of countless delicious dishes, bringing depth and earthy flavor to your plate. Celebrate the breadth of root vegetables and explore dishes that highlight these ingredients.

Each September, Bon Appétit teams across the country gear up for Eat Local Challenge, a celebration of local ingredients, and the farmers and artisans who produce them. Since 2005, when Eat Local Challenge first occurred, the event has perhaps been the foremost way Bon Appetit brings attention to local food systems: by sourcing and serving 100% local meals to the delight of our guests across the country. 

When Bon Appétit Fellow Elise Dudley and over a dozen Vassar College students caravanned out to Amenia, NY earlier this year, they expected to learn firsthand about the dairy industry and meet a storied local Farm to Fork partner. They got even more, including a lesson in emerging cooperative models that protect small dairy farms.  

In New York’s Hudson Valley, Farm to Fork vendor Hudson Valley Fresh Dairy offers an alternative dairying model that insulates small dairy farmers negative trends impacting the dairy industry.

Under the leadership of Culinary Director Kristela Nazario-Mendoza, the Bon Appétit Management Company at Chase Center team is putting Bon Appétit’s Farm to Fork program into action at one of the world’s premier sporting arenas.

The aroma of pizza crust, orange peels, chicken bones, and half-eaten sandwiches has become an all too familiar scent to Bon Appétit Management Company’s Midwest Fellow Elise Kulers and east coast Fellow Elise Dudley, who have weighed over 1,500 pounds of food waste produced by over 8,500 guests at colleges and universities this year.