As students and professors return to Case Western Reserve University, they’re being greeted with new offerings such as gourmet grilled cheese and affordable upscale dining on campus.
Latest News Clips
Bon Appétit will open Stem this fall in Mission Bay, with bocce ball, a garden, a patio, and view of the water.
Working with Hampton Creek to perfect its dough for delicious, sustainable cookies, soon to be served in our cafés across the country
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
Heirloom tomatoes, ground turkey, fresh herbs, and ancho chilis make this early autumn dish all kinds of tasty and anything but ordinary. Serves 4. 1/2 cup millet 8 fresh poblano peppers 12 ounces lean ground turkey 3/4 cup farmers’ cheese 2 medium heirloom tomatoes, diced 2 teaspoons garlic, minced 1/2 teaspoon cumin 1 tablespoon cilantro, […]
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.