Food waste fighters are starting to embrace imperfect produce, but does it make financial sense for farmers? Waste Specialist Claire Cummings shares how we figure out systems that are sustainable for everyone involved.
Latest News Clips
Our Outdoor Classroom for Kids at the Garden at AT&T Park is recognized with the “Beyond the Check: Community Partnership in Sustainability” award from San Francisco Business Times.
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
For the third year, Bon Appétit at Lewis & Clark College hosted Food Corps’ volunteer orientation, serving not only food, but also ideas about sustainability that volunteers can take back to the communities they serve.
Bring color and nutrients to your breakfast game with this savory vegetable hash that has a spicy kick. Serves 4.
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.