CEO and founder Fedele Bauccio has been honored with one of the inaugural James Beard Foundation Leadership Awards. The new awards were established to recognize visionaries in the business, government, and education sectors responsible for creating a healthier, safer, and more sustainable food world.
Bon Appétit Management Company at Wheaton College in Wheaton, IL, has been recognized as offering the best college food nationally in Princeton Review’s annual survey of 122,000 students at the country’s top colleges. Out of all colleges ranked in the food category, Wheaton took the top slot for its tasty, healthy, innovative, responsibly sourced, local, seasonal food prepared by Bon Appétit Management Company chefs.
In the lead-up to Earth Day, socially responsible food service provider Bon Appétit Management Company will celebrate its fourth annual Low Carbon Diet Day. The chefs of the company’s 400-plus cafés will encourage patrons to think about ways to reduce their carbon “foodprint” with creative, flavorful dishes showcasing vegetables and grains; using beef and cheese sparingly, if at all; and avoiding air-freighted foods.
Bon Appétit Management Company Foundation and United Farm Workers Release Groundbreaking Report on U.S. Farm Labor
The Inventory of Farmworker Issues and Protections in the United States is the product of a unique for-profit/NGO joint venture of the Bon Appétit Management Company Foundation and United Farm Workers (UFW), with support from Oxfam America. By compiling and analyzing data from multiple federal, state, and private sources, it renders the most comprehensive picture yet of the reality faced by America’s least-valued yet critically important workforce.
Bon Appétit Management Company Introduces Fair Trade Certified™ Cordillera Baking Chocolate in Its Cafés
The farmers receive a fair price for their beans, as well as fair trade premiums to use for schools, medical clinics, clean water systems, and skills training in their communities. Production workers are employed by Cordillera, a company committed to fair labor practices.
1,000 small farmers, fishers, and food artisans find new markets nationwide as Bon Appétit Management Company increases independent supplier purchasing by 46% and hits 1,000 local vendor milestone.
Bon Appétit Management Company announced the winners of their public Eat Local Challenge contest, which challenged both the Bon Appétit workforce and home cooks to create a delicious menu using only locally sourced ingredients from within 150 miles.
The food service company’s sixth annual Eat Local Challenge on September 28, 2010 will involve both professional and home chefs. Chefs at Bon Appétit Management Company’s 400-plus cafes will prepare a meal using only local ingredients from farms and other suppliers within a 150-mile radius.
For the first time ever, Bon Appétit chefs at Ohio’s Case Western Reserve University and Oberlin College will serve ripe summer strawberries and green beans to students in the fall and winter. This is made possible because fresh produce has been harvested all summer long and then flash-frozen in batches specifically for use later in the school year.
As part of their collective commitment to health and wellness, Bon Appétit Management Company and Compass Group USA will contract to buy only yogurt from cows not treated with rBGH (also known as rBST) effective today.