Educating the Penn community about sustainability, nutrition, and where its food comes from — while allowing attendees to eat their way through each event.
Latest News Clips
Panorama hosts Art at the Table, a monthly multi-course dinner series that offers diners an exclusive, after-hours museum tour and the chance to enjoy a memorable menu.
A visitor to Willamette University praises the small campus feel and exquisite meal she enjoyed.
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
To celebrate the 15th anniversary of its groundbreaking Farm to Fork program, Bon Appétit Management Co. is offering 10 grants of $5,000 each to small farms to help them grow their business. Guests around the country will get to vote on Eat Local Challenge Day.
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.
Latest Blog Posts
David Rushing, the executive chef of Washington University in St. Louis’s DUC, can’t throw his weight around in the kitchen anymore. No, he hasn’t been demoted — he’s just half the man he used to be, after participating in ABC’s Extreme Weight Loss.
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.