Starting in January 2015, all of the skipjack tuna Bon Appétit Management Co. purchases will be caught without fish aggregating devices (FADs), part of its quest to serve only sustainable seafood.
The first edible garden-plus-community classroom in a U.S sports facility, the Garden at AT&T Park (#GiantsGarden) will offer hyperlocal sustainable produce for Bon Appétit Management Company’s ballpark menus, a unique space for San Francisco Giants fans, and wellness education programs for the community.
Bon Appétit Management Company CEO and Cofounder Fedele Bauccio is honored for revolutionizing the on-site restaurant industry by the prestigious EY Entrepreneur Of The Year program.
Bon Appétit Management Company Partners with Fed Up Film, Encourages Guests to Go Sugar-Free for 10 Days
Life in America is sweet — in fact too sweet, according to a powerful new film that opens across the U.S. on Friday, May 9. Inspired by “Fed Up,” Bon Appétit has partnered with our clients Adobe, SAP, Medtronic, SAS, and several others to support the Fed Up Challenge in our cafés, inviting our guests to commit to cutting out all sugar for 10 days.
On Thursday, April 24, for our 7th annual companywide Low Carbon Diet Day, cafés around the country will be transformed into fun culinary classrooms offering ways for guests to shrink their carbon “foodprint” via tasty alternatives to beef and dairy.
Nine corporate visionaries announced their commitment to support FoodCorps in its mission to give all youth an enduring relationship with healthy food. Bon Appétit is proud to be one of them.
At Bon Appétit, we believe that making a positive difference in the food system — one that pays dividends long past the holiday season — is the best gift to give. Every December, we make a sizable annual holiday gift to a nonprofit in honor of our clients in lieu of hundreds of physical tokens of appreciation. Our 2013 recipient is FoodCorps, a 4-year-old national service organization.
Acclaimed Chicago chef Rick Bayless is opening a Tortas Frontera location at the recently renovated ARCH Café at University of Pennsylvania. The chain’s first establishment on a college campus will be operated in partnership with Bon Appétit Management Company, Penn’s food service provider since 2009.
The consumer advocacy group Center for Science in the Public Interest (CSPI) has made sodium reduction a key focus. In partnership with CSPI, the food service provider Bon Appétit Management Company is extending its pioneering work in healthy cooking and guest education with a three-pronged sodium-reduction campaign at the 500-plus cafés it operates for corporations, universities, and museums in 32 states.
Today, Bon Appétit Management Company’s 500-plus cafés are showcasing its years-long commitment to local food, by preparing regionally authentic meals made entirely from ingredients harvested within 150 miles of each kitchen. And at many locations, guests will get to mingle with the farmers, ranchers, and food artisans whose food helped make each café’s 100% local meal a reality.