Fresh eggs will soon be provided by Wesleyan’s student-run organic farm, which is funded by Bon Appétit, Wesleyan’s College of the Environment, and the Green Fund.
Latest News Clips
At Chase Field in Phoenix, the Diamondbacks have a swimming pool. At Kauffmann Stadium in Kansas City, the Royals get a series of glorious fountains. Now, at AT&T Park, we’ve got…chard.
We have unveiled the Garden at AT&T Park, designed to help teach kids about healthy eating as much as to sell healthy snacks to fans.
Top Stories About Bon Appétit Management Company
At Bon Appétit Management Company, we’ve been lucky enough to get some great press. Writing in the New York Times, Mark Bittman has called us “the most principled food services company in the country” and the “future of cafeteria food.” The Washington Post said that we’re “working to reshape American agriculture.” Our 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. Like 136.5-million-meals-served-just-last-year big,” according to a profile in 7×7.
Latest Press Releases
Starting in January 2015, all of the skipjack tuna Bon Appétit Management Co. purchases will be caught without fish aggregating devices (FADs), part of its quest to serve only sustainable seafood.
The first edible garden-plus-community classroom in a U.S sports facility, the Garden at AT&T Park (#GiantsGarden) will offer hyperlocal sustainable produce for Bon Appétit Management Company’s ballpark menus, a unique space for San Francisco Giants fans, and wellness education programs for the community.
Bon Appétit Management Company CEO and Cofounder Fedele Bauccio is honored for revolutionizing the on-site restaurant industry by the prestigious EY Entrepreneur Of The Year program.
Latest Blog Posts
Rich in texture and flavor, yet still light and balanced, this cold soup will satisfy and refresh on a hot summer day. Serves 4. 3 medium cucumbers, peeled 1 cup seedless grapes, halved 1 small yellow onion, finely diced 1/4 cup diced parsley 1/4 teaspoon black pepper 2 tablespoons white wine vinegar 1 medium avocado, […]
A crispy green vegetable is a savory addition to an already refreshing and classic beverage that’s sure to quench your thirst. Serves 4. 6 large celery stalks 3 lemons, juiced 2 teaspoons honey 8 ice cubes 18 oz sparkling water 4 small celery stalks, with leaves (for garnish) Remove any large strings from large celery […]
A group of Hamilton College students in Clinton, NY, noticed that a lot of food was being left on students’ plates at the end of meals. Led by Real Food Hamilton, the school’s Real Food Challenge (RFC) chapter, they set out to raise awareness among their peers about how much they waste and why it matters.
Latest Issue of Bravo, Our Company Magazine
Bravo is our “almost quarterly” internal company magazine. With 80 to 100 pages’ worth of fun and informative news about our Farm to Fork vendors, kitchen gardens, and special events held at Bon Appétit accounts around the country, it showcases our commitments in action — day in and day out.