Keeping food out of landfills has long been a critical part of Bon Appétit Management Company’s mission of food service for a sustainable future. Bon Appétit is consequently proud to announce its new partnership with the Food Recovery Network (FRN), a student-operated nonprofit working on college campuses to curb food waste and end hunger. Bon Appétit and FRN will join forces in recovering surplus food that would otherwise be wasted from campus dining halls and delivering it to local shelters to combat hunger in the surrounding community.
A collaboration between the Bon Appétit Management Company Foundation and Kitchen Gardeners International (KGI), the Campus Farmers site (www.kgi.org/campusfarmers) offers a wealth of information and links to resources about starting an on-campus farm, managing farm finances, and staying in business.
The time is ripe for local fish. Eating locally and seasonally is a significant national trend, and many Americans now know the names of farms that grow their food. Still, even as we’re urged to eat more fish for its health benefits, few of us can identify local species or the fisherfolk who supply them. September 25 marks the nationwide debut of Bon Appétit Management Company’s first-ever Eat Local (Fish) Challenge, to be held simultaneously in all 32 states in which it operates. The event is an extension of our Eat Local Challenge, which we launched in 2005 to highlight locally harvested, seasonal flavors.
Effective September 1, 2012, all ground beef served in Bon Appétit cafés will come from suppliers that have met the strict standards of one of four independent animal-welfare organizations. (Beef purchases from small, local producers who are registered through the company’s Farm to Fork program will continue to make the cut.)
Today Bon Appétit Management Company announced its agreement with the Exploratorium, in partnership with acclaimed San Francisco chef Loretta Keller, to create seasonal and sustainable fare at the museum’s new Pier 15 site on the Embarcadero at Green Street, when it relocates in 2013. Under Ms. Keller’s direction, the award-winning, Palo Alto–based food service group will procure and prepare all of the food for the new museum site, including the sidewalk café on the west side of the pier off the Embarcadero and the waterfront café on the east side, in the all-glass Bay Observatory Building.
The Silicon Valley/San Jose Business Journal has included Maisie Greenawalt on its annual Women of Influence list, recognizing 100 female executives who are making significant change in their industries and their communities. An advocate for sustainability in the food system in general and farmworker rights in particular, Maisie joins heroines of technology, banking, healthcare, and more.
From the Getty Center in Los Angeles to Massachusetts Institute of Technology in Boston, diners at Bon Appétit Management Company cafés around the nation will notice quite a few menu changes on Thursday, April 19, Bon Appétit’s fifth annual Low Carbon Diet Day. However, responsible food sourcing is just part of Bon Appétit’s ongoing Low Carbon Diet strategy to reduce the greenhouse gas emissions resulting from our food service operations. Go behind the kitchen doors, and you’ll find a lot more than lightbulb swapping under way to meet our goal of reducing our energy and water usage by 25%.
The International Association of Culinary Professionals (IACP) has given CEO and founder Fedele Bauccio its Lifetime Achievement Award, for revolutionizing the food service industry. In 1987 Fedele began hiring real chefs to cook real food from scratch for his new company’s corporate and university diners. In the 25 years since then, Bauccio’s initial focus on flavor has become a quest to use Bon Appétit’s purchasing power to transform the supply chain into a more sustainable model — one that values small, local farmers; humane animal treatment; farmworker welfare; and more.
Bon Appétit Management Company has announced the rollout of the food service industry’s most comprehensive farm animal welfare policy to date, to applause from The Humane Society of the United States. It is requiring that all pork it serves be produced without using gestation crates and all eggs without battery cages by 2015.
CEO Fedele Bauccio has been named 2011’s Sustainability Pathfinder by Chefs Collaborative, the country’s top professional organization dedicated to a more sustainable, local, and delicious food system. A panel of 21 culinary leaders selected him for this prestigious award, which honors efforts beyond the kitchen.