Joining forces with a San Francisco startup to develop better, more sustainable cookies and mayo
San Francisco-based Hampton Creek is a revolutionary startup that’s already changing the food world on a massive scale — by reinventing products that usually use eggs into more sustainable, healthful versions without sacrificing taste or raising the price. Its first product, Just Mayo, debuted to instant meteoric demand; Hampton Creek was named one of Fast Company’s 10 Most Innovative Companies for 2015.
Bon Appétit Management Company is proud to be Hampton’s Creek first food service partner. Under the direction of Bon Appétit’s renowned baking expert and Director of Specialty Culinary Programs Jim Dodge, Hampton Creek developed Just Cookies, which use sorghum flour as a plant-based binding agent instead of eggs.
Starting in April 2015, Bon Appétit also began offering Hampton Creek’s Just Mayo as our preferred purchasing choice instead of standard mayonnaise. Using yellow peas in lieu of eggs, Just Mayo is a great-tasting, all-natural spread that’s healthier for both our guests and the environment.
By moving to Hampton Creek products in our kitchens and cafés, each year our guests will collectively:
- Avoid eating 12 million grams of saturated fat and 806 million milligrams of sodium
- Save 4 million square feet of land and 245 million quarts of water
- Prevent almost 500,000 lbs. of carbon emissions