We have a companywide goal that by the end of 2018, at least 80 percent of our accounts will be Food Recovery Certified. Our Waste Programs Manager Claire Cummings explains how all restaurants can participate in food recovery without fear.
Latest News Clips
Companies that we serve, like Google and Twitter, are working with organizations like San Francisco-based Food Runners to reduce waste and deliver food to those in need
America’s third-largest chicken producer is introducing changes that are a major step forward in animal welfare for the industry, possibly in response to consumer, retailer, and restaurant demands for more humanely raised and slaughtered poultry
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
Prestigious environmental award honors Bay Area pioneer for leadership in multiple areas March 24, 2016 (Palo Alto, CA) – Acterra has announced the recipients of the 2016 Business Environmental Awards, identifying nine Bay Area companies and organizations that have demonstrated extraordinary environmental leadership from among a highly competitive field of applicants. Bon Appétit Management Company […]
A report card on the successes and challenges of our 2012 commitment — and a road map for the future.
The first restaurant company to connect food to climate change makes additional commitments to beefing up plant-based proteins, reducing food waste, trimming transportation emissions, and decreasing deforestation.
Latest Blog Posts
Although your typical burger generally doesn’t conjure up images of wellness and sustainability, the Blended Burger Project is a movement to change that by making burgers more healthful for eaters and better for the environment.
I seem to be going to a lot of barbecues and summer parties. How can I avoid feeling like I’m only fit for a nap afterward?
“Gestation crate free” means no use of gestation crates, right? To the large pork producers, apparently not. Here’s how I wound up in a hog barn in Pennsylvania.
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.