Bon Appétit Management Company

On our announcement that we will source all of our ground beef — more than a million pounds a year — from suppliers that meet strict animal-welfare standards.

Jon Fortt takes an inside look at the catering world of Silicon Valley’s hottest player.

Bon Appétit Management Company hopes it has grown large enough to demand change from the ranchers and farmers it buys from.

“CEO Fedele Bauccio often doesn’t get credit outside the industry for being a trailblazer. But let me tell you: His impact on the local-sustainable movement is big.…”

it’s refreshing to see that Bon Appétit Management Company (BAMCO) has promised to phase out pork produced in gestation crates, do away with all eggs from confined hens, and source at least 25 percent of their meat from farms that are third-party-certified humane by 2015.

In trying to keep its workforce motivated, efficient, happy and productive — as well as to recruit and retain talent — an increasing number of companies are viewing high-quality employee meals as a crucial perk.

There’s no shortage of inspiration on the walls of the Cleveland Museum of Art. Now, the same can be said of the plate.

Mark Bittman visits several Bon Appétit cafés and tells why he thinks we’re the future of institutional food service.