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.
By successfully reducing and diverting the waste produced in its operations, Bon Appétit plays a positive role in reducing climate change and minimizing a harmful greenhouse gas that could severely alter the way people live for years to come.
Seafood Choices, an initiative of the ocean conservation and communications organization SeaWeb, today announced that Helene York, supply chain manager and director of the Bon Appétit Management Company Foundation, is a Seafood Champion Award recipient.
Bon Appétit’s Waste Reduction Campaign is part of the company’s ongoing Low Carbon Diet program, an effort to reduce the carbon impact of Bon Appétit operations by 25% by this summer. So far, the company has achieved a weekly reduction in CO2 equivalent emissions between 40 and 50 tons in 2009.
Bon Appétit is mentioned as one of the top North American Sustainable Seafood companies, having made the first and one of the largest commitments to sustainable seafood purchasing. Bon Appétit has partnered with the Aquarium since 2002, removing red list species from menus and making green list species first choice for purchasing long before ocean conservation and human health issues were on the radar of most food businesses.