The issue of farmworker exploitation is one that is often ignored, due to a disconnect between consumers and what they buy at supermarkets; the movie aims to change this mindset.
Latest News Clips
Bon Appétit Waste Specialist Claire Cummings discusses the Imperfectly Delicious Produce program on “Market Makers.”
Executive Chef David Button couldn’t be a better fit for Bon Appétit Management Company at AT&T Park. When he’s not preparing something delicious for Giants fans to enjoy, Dave can be found on the baseball field as a coach and mentor for youth in our community.
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
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 […]
STEM features Californian-Mediterranean inspired cuisine, incredible Bay views, and an on-site edible garden San Francisco (November 21, 2014) – Alexandria Real Estate Equities Inc. (ARE) and Bon Appétit Management Company today opened STEM Kitchen & Garden in the rapidly growing Mission Bay neighborhood. STEM is a casual yet elegant farm-to-table restaurant that celebrates seasonal and local […]
Latest Blog Posts
Showing dedication, teamwork, and grit, Bon Appétit teams kept the doors open and the food hot during the Northeast’s winter storms.
This little river-island farm produces an amazing amount of food, research, and education in the rainy Pacific Northwest.
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.