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.
Thanksgiving Treat: Food Service Company Announces First Ever Policy to Reduce Antibiotic Use in Turkeys
The Keep Antibiotics Working Coalition commended today’s announcement by Bon Appétit Management Company (BAMCO) of a new groundbreaking purchasing policy for turkey to help combat the antibiotic-resistance crisis in human medicine.
Today, The Humane Society of the United States (HSUS) announced a major victory in its campaign to end one of the most abusive practices in animal agribusiness. After discussions with The HSUS, Bon Appétit Management Company has pledged to start selling only eggs from uncaged birds in all of its corporate, university, and specialty venues throughout the United States.
During the Eat Local Challenge, 150,000 diners at corporate, university, and museum restaurants from Seattle to Washington D.C. can choose to eat a 100 percent locally grown meal, made entirely of ingredients from within 150 miles of the kitchen where they are served.
When the de Young museum store and café open to the public on August 17, 2005, two months in advance of the museum’s grand opening on October 15, visitors will get a real taste of the Bay Area. The café menu – crafted by locally based Bon Appétit Management Company – will feature delicious seasonal dishes created with fresh, local ingredients from small family farmers and artisanal producers.
Announced on Monday at ESA’s 90th Annual Meeting in Montréal, the award honors Bon Appétit’s incorporation of sound ecological concepts, knowledge, and practices into planning and operating procedures.