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.
Long known for its ethical sourcing and more recently for its support of farmworkers, Bon Appétit has just supplied Fair Trade Certified™ shirts to student employees through a pilot program in two of its university cafés. The new commitment was timed to honor Fair Trade Month in October.
Bon Appétit Management Company is proud to have been recognized by the 2011 Cruz Reynoso-Ralph Abascal Don Quixote Award from California Rural Legal Assistance, Inc. (CRLA) for our efforts to shine a light on the unfair treatment of the workers who harvest this country’s food.
On Tuesday, September 27, all our chefs at more than 400 locations in 31 states will cook a meal from 100% local ingredients. When we launched our first Eat Local Challenge in 2005, “local food” was a novelty, not a national movement. The reasons to eat food grown by small, local farms remain the same as when we started – because it tastes better, is more nutritious, encourages biodiversity, preserves open space, and protects the environment, to name just a few. However, like our chefs, we’ve learned some important lessons in the years we’ve been going loco for local
Bon Appétit Management Company, the socially and environmentally responsible food services company, announced today that it is adding an important new category to its landmark local-sourcing program, Farm to Fork. Launched in 1999, Farm to Fork now draws from over a thousand small farms and artisans to supply Bon Appétit’s 400-plus cafés in 31 states. The company will extend the program to mid-size poultry and hog farms, cattle ranches, and dairies that meet its stringent criteria. By doing so, it will nourish this critically endangered segment of agriculture known as the “disappearing middle.” And by requiring third-party humane certification, Bon Appétit also hopes to increase the supply of ethically raised meat and poultry, which has not kept up with demand as the meat industry consolidates under ever-more-massive factory farms.