Bon Appétit Management Company

This year I went trekking in the Himalayas of Nepal. Here are a few of the things I witnessed and how the experience sometimes turned my views on our sustainability commitments on their side.

Last fall I had the pleasure of traveling to beautiful Colombia to visit the birthplace of the delicious Fair Trade Certified™ Cordillera chocolate with which Bon Appétit Management Company chefs bake. Now that I’ve gone over the basics in my first post and told you all about farming cacao in my second, I can now talk about the social responsibility aspect of the business.

This past fall I traveled to beautiful Colombia to visit the birthplace of the delicious Fair Trade Certified™ Cordillera chocolate with which Bon Appétit Management Company chefs bake. In this second post of the series, I share some of the details of my visits to cacao farms.

Chocolate is such an integral part of American culture, and I too believe that little in this world can beat a bite of really fantastic chocolate. Well, I’m happy to report that getting to see where chocolate comes from, and learning all about how it’s grown and processed, actually gave consuming the finished product a run for its money. In October I had the immense pleasure of traveling to central Colombia to visit the birthplace of the delicious Fair Trade Certified™ Cordillera chocolate with which Bon Appétit Management Company chefs bake.

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.