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.
USDA announces 2010 Agricultural Outlook Forum, featuring CEO Fedele Bauccio on forum panel.
Bon Appétit has developed a guide for aspiring student farmers to help them build good business relationships with their best potential customers—the college food service providers that are right in their backyards. The guide will be made available to students in garden groups all over the country and on the company’s website.
Bon Appétit Management Company’s Eat Local Challenge aims to solve the healthcare crisis through flavor. Chefs at the sustainable food service company’s more than 400 university, corporate, and specialty venue cafés know that the best way to ensure diners make healthier choices is to first appeal to their palates.
As a new crop of college graduates worries about finding that all-important first job, and students flock to internships in food and farming, Bon Appétit Management Company has established a program that brightens new graduates’ job prospects.