Find out how various popular diets affect the Earth (with insight from Bon Appétit’s Director of Nutrition and Wellness Terri Brownlee).
Latest News Clips
The San Francisco Giants’ home stadium didn’t just get a name change—it got an upgrade to spot number four for its varied vegan options and its own garden.
Bon Appétit Management Company Chef-Partner Traci Des Jardins and The Commissary team celebrate a milestone: 5 years of Spanish-influenced cuisine and cocktails!
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
Our 18-chef Plant-Forward Culinary Collaborative marks increased investment in making vegetable-centric diets mainstream
Case Western Reserve University chef wins companywide plant-based meat recipe contest
Bon Appétit Introduces Blendid, First Autonomous Smoothie-Making Robotics Kiosk, at University of San Francisco
Innovative food service pioneer partners with robotics startup 6d bytes to deliver healthy, satisfying Blends on demand
Latest Blog Posts
The University of Pennsylvania became the first Ivy League university to complete the Healthier Campus Initiative of the Partnership for a Healthier America.
Bon Appétiters joined volunteers from World Central Kitchen to help aid relief efforts in Nebraska communities devastated by flash floods.
The Bon Appétit team at The Huntington Library, Art Collections, and Botanical Gardens collaborated with Chef-Partner Kajsa Alger on a duo of special events for guests and staff.
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.