Plant-based products, like Hampton Creek, use much less resources than eggs do, explains Bon Appétit VP of Strategy Maisie Ganzler, who hopes that the avian flu will prompt other companies to make a change.
Latest News Clips
Pope Francis’ call for a radical response to human-caused climate change resonates for Bon Appétit CEO Fedele Bauccio who made food-related climate change a centerpiece of the company’s business model nearly a decade ago.
Bon Appétit at Johns Hopkins University has committed to purchasing food from Urban Pastoral, a startup that aims to build a commercial-scale urban farming facility.
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
Expanding the Campus Farmers website to offer resources for growing food at work.
Innovative new purchasing program for cosmetically challenged produce fights food waste and helps farmers.
New community program emphasizes hands-on learning to build real-food knowledge and skills San Francisco, CA (February 12, 2015) – The San Francisco Giants and their award-winning food service partner, Bon Appétit Management Company, will launch an outdoor culinary education program for children in the Garden at AT&T Park on Wednesday, February 18. Children from the […]
Latest Blog Posts
Salmon, avocado, and olive oil provide the healthy fats and a Southwestern spice blend contributes the flavor that will make you forget all about adding salt. Makes 4 servings.
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.