Bon Appétit Management Company

The majority of the food on campus comes from local producers within 100 miles of the cafés, who Bon Appétit works with to source the freshest ingredients of the season.

This is what our cafés at Google, Twitter, Uber, LinkedIn, and Genentech are doing to prevent food waste.

To combat waste, Bon Appétit hired a waste specialist who doubled the amount of food recovered in her first year and announced ambitious companywide goals for food recovery by 2018.

Bon Appétit at Colorado College won bragging rights for the third year in a row for its La Petite Victorian Bakery gingerbread house during the Early Connections Learning Centers Gingerbread & Jazz annual fundraiser.

Bon Appétit manages the food service at Colorado College and sees ourselves as an on-site restaurant company sourcing locally, following socially responsible practices, and reducing food waste.

Students from Wesleyan University’s Real Food Commitment club work with Bon Appétit to measure and advocate for investment in real food on campus.

Provenance, the restaurant at the Cleveland Museum of Art, coordinates its menu with major exhibits taking place so chef Doug Katz, had the pleasure of several walkthroughs of “Painting the Modern Garden: Monet to Matisse.”

Produce often travels 1,500 miles between farm to consumer, but as part of the Eat Local Challenge, students, staff, and faculty had the chance to eat a meal sourced completely locally.

The Commissary, a restaurant overseen by Bon Appétit, features a delicious and healthier version of cheesecake. Goat cheese-based with a crushed sunflower seed crust, the secret ingredient in this cheesecake is the cheese itself.

Waste Specialist Claire Cummings has seen shocking amounts of produce get wasted on farms. Through our Imperfectly Delicious Produce program, our chefs have saved over 126 tons of food.