Bon Appétit Management Company

As the founder of Eckerd College’s Food Recovery Network chapter, Shannon Tivona volunteers time each week to collect food from Eckerd’s main café and deliver it to a volunteer from a local food pantry

Listen to KGO810’s Mike Simpson talk to Bon Appétit chef Shennen Brady and kids about the Giants Garden

Dan Connolly is Bon Appétit’s new registered dietitian who shares nutrition advice and photos on social media to educate students about healthy eating.

Students at St. Edward’s go behind the scenes to get a better view of what striving for sustainability is all about at Bon Appétit.

In light of the overturning of California’s state ban on foie gras, CEO Fedele Bauccio shares his belief that foie gras has no place on menus.

How Fedele Bauccio turned a small catering business into a Bay Area food empire.

See page 34 for how our teams at the Oregon Museum of Science and Industry in Portland and Seattle Art Museum bring seasonal, local menus to convention goers seeking an authentic farm-to-table experience.

Review of the Commissary, a restaurant overseen by Traci Des Jardins, Bon Appétit Management Company, and the Presidio Trust.

Restaurant Editor Andrew Knowlton predicts that “Big-Deal Chefs Feeding You Tacos” will be one of the hottest trends in 2015, and includes Traci Des Jardins of Arguello (overseen by Bon Appétit Management Company) as an example.

STEM (from Bon Appétit Management Company) is a spacious new restaurant in Mission Bay. Its Mediterranean-themed cuisine is enjoyed with Bay views, a heated deck and patio, fire pits, bocce ball and a full farm-to-table garden extending to the water.