In all 400 restaurants and cafés around the country, the company is using healthy cooking techniques combined with reasonable portion sizes and sustainable sourcing to positively influence the daily food choices of diners.
Moving to expand its far-reaching antibiotic reduction policy from poultry to beef, Bon Appétit Management Company announces the exclusive use of all-natural hamburger beef in all 400 of its restaurants and cafés in 28 states.
Mr. Bauccio’s vision for sustainability in food service for corporations, universities, and specialty venues is realized in Bon Appétit’s pioneering seafood purchasing policies, and has been instrumental in informing consumers and persuading parent company Compass Group USA to shift its purchasing.
Bon Appétit Management Company proves buying local food is scalable for business with landmark of $55 million in purchases; the 80% increase in purchases from small farms is a major milestone for food service.
Taking a stand against the environmental destruction caused by genetically engineered foods, Bon Appétit Management Company has signed on to the Genetic Engineering Policy Alliance (www.gepolicyalliance.org), a network of organizations and individuals promoting precautionary policies on genetically engineered food and agriculture.
Restoring healthy oceans will require more than government action. The single best thing we can do as consumers and businesses is to put market forces to work in support of sustainable ocean fisheries and environmentally responsible fish farms. The way we choose to spend our dollars drives the seafood marketplace.
While medical experts agree that seafood is a healthful dietary choice, certain fish species contain toxic levels of mercury, which is especially harmful to developing fetuses and children and may also cause health problems for adults. Starting November 15th, signage in all 400 Bon Appétit cafés around the country will direct fish eaters to the GotMercury.org calculator, which they can use to gauge their personal mercury exposure and intake risk.
The Eat Local Challenge explores why local foods are better for the palate, the community, and the environment.
Creating an entirely local meal can be a struggle, even for professional chefs. But as 400 Bon Appétit Management Company chefs from across the nation prepare for the second annual Eat Local Challenge, they are discovering that eating local is less a struggle than a treasure hunt.
At a combined annual meeting of the National Association of College and University Food Services (NACUFS) and the Canadian College and University Food Service Association (CCUFSA), a number of colleges and universities reported taking steps to reduce trans fats and saturated fats from cafeteria menus.