Working with Hampton Creek to perfect its dough for delicious, sustainable cookies, soon to be served in our cafés across the country
Latest News Clips
What’s more San Francisco than fresh produce and our beloved Giants? The local, seasonal, organic movement intersects with the orange and black.
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
Brian Trykar, the executive chef at a corporate Bon Appétit café in Rancho Cordova, is a big fan of the actor Bill Murray. So much so that when a Bill Murray-themed art show was announced in San Francisco, he jumped on the opportunity to get involved in the best way he knew how — by cooking.
[Read original post.] Answers Exploding Varmint: Jerked Beef topped with popping candy | Caddyshack Salad of Broken Flowers: Edible Flowers, micro greens, Point Reyes bleu cheese with sweet but sour vinaigrette | Broken Flowers Dynamite Jaguar Shark: Beet- and Citrus-Cured Passmore Ranch Catfish Sashimi, “blown up” with dynamite sauce | The Life Aquatic with Steve Zissou Punxsutawney Phil […]
Watermelon gets a makeover with toasted pumpkin seeds and sharp, crumbly cheese – an easy way to create a phytonutrient-rich summer salad that looks as good as it tastes! Serves 6. 2 teaspoons fresh lemon juice 2 teaspoons olive oil One medium 4 -pound seedless watermelon (or one half of a larger watermelon), cut into […]
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.