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.
This summer, Bon Appétit Management Company (BAMCO), with the help of Slow Food USA and their Renewing America’s Food Traditions (RAFT) project, will challenge chefs at 400 cafés around the United States to revitalize foods that are in danger of extinction.
In working with the Bon Appétit team, Chef Russo sees an opportunity to continue to expand his network of farmers while being able to create more opportunities for those farmers and artisans who currently supply him by bringing their products to the new Guthrie.
Compass Group USA announced today a major policy to shift the company’s purchases away from threatened fish species and toward sustainably sourced supplies. The new policy will impact approximately one million pounds of fish purchased annually by Compass Group.
St. Olaf College dining services, which is run by California food service provider Bon Appétit Management Company, stood out with its project that was designed to analyze the college’s food flow, incorporate more Earth and human-friendly foods in the menu, and minimize food waste generated on campus.