In this quarterly feature of our long-term Farm to Fork partners, we’re highlighting Bruce Adams of Green Valley Farms. Bruce is a beloved partner to the Bon Appétit at Furman team in Greenville, South Carolina.
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Leading By Example
Bon Appétit Management Company is an on-site restaurant company offering full food-service management to corporations, universities, museums, and other specialty venues. Based in Palo Alto, CA, we operate more than 1,000 cafés in 33 states. Our chefs cook from scratch, including sauces, stocks, and soups. Widely recognized as a pioneer in environmentally sound sourcing policies, we are proud to be the first food service company to:
Directly support small, local farms- Strive to serve only sustainable seafood
- Address antibiotics overuse in our meat supply
- Switch to cage-free eggs, both shell and precracked/liquid
- Tackle food’s role in climate change
- Advocate for farmworkers’ rights
- Commit to pork raised without gestation crates
- Switch to third-party verified humanely raised ground beef
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As part of a quarterly series that tells the stories of our long-term Farm to Fork partners, ...
As part of a quarterly series that tells the stories of our long-term Farm to Fork partners, we're featuring Bruce Adams, owner and operator of Green Valley Farms and Manager of @furmanuniversity's Furman Farm.
The Furman Farm operates as a living laboratory for engagement with food systems and sustainability while growing food largely for the @furman_dining team. For over 15 years, Bruce has been a staple at the campus farm, developing a closed loop composting system.
Bruce is a fourth generation farmer who has been passionate about farming 🌱 and animal husbandry 🐄 from an early age. As owner and operator of Green Valley Farms, he has developed a system whereby animals are given as much freedom to roam as possible. As a #FarmToFork supplier for Furman Dining, Bruce has developed a very close relationship with our team, providing a variety of vegetables, pork, and most of its ground beef throughout the year. Read more about this partnership at the link in our bio!
We started as a catering company and although we focus on developing customized restaurants, our ...
We started as a catering company and although we focus on developing customized restaurants, our catering teams still draw from that heritage to develop truly one-of-a-kind experiences for weddings, special events, and more. ⠀
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If you're looking to book something in the upcoming years, look no further than our visionary teams across the country, including premiere venues like The Cleveland Museum of Art, Chase Center, The Met, and Restaurant 917 at the Porsche Experience Center.
📰Extra, extra, read all about it! 🗣
We ❤️these donut holes from @bonappetitatmills nestled within these cute newspaper-inspired cups. Topping them off with a from-scratch sauce makes this fun-filled treat even more newsworthy. #LoveBonAppetit
Soup season is far from over. Prevent the soup slump by getting creative with your toppings. Take ...
Soup season is far from over. Prevent the soup slump by getting creative with your toppings. Take this potato leek soup from @bonappetitwhitman as a perfect example. Rather than classic toppings, the team took it up a notch with @froghollowfarmww winter kale chips and a drizzle or two of chili oil. What are your favorite winter soup toppings? 🍜 (Bonus points if they involve a local farmer or artisan!)
We need to taco 'bout these gorgeous tacos 🌮 ⠀
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From these @tasteofchasecenter shredded chicken tacos with gorgeous seasonal toppings to @cornishcafe's plant-forward take on chorizo or @lckitchenplano's Texan spin on tacos with smoked beef brisket, #TacoTuesday just got that much better. Just throw in some nachos like these from @bonappetitwhitman and house-made corn tortillas from soon-to-be-open @elaltolosaltos to complete the look. 😌
Them: "Are you new here?" ⠀
Us: No. We proudly partner with student groups and local organizations to recover nutritious excess food to feed hungry people. *packs another cooked-from-scratch meal for donation*⠀
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1️⃣ @carletonfoodrecovery holds the record for most food recovered in one year with nearly 100,000 pounds donated in 2019 from local retailers and farms as well as from @carletondine! They are also the chapter with the second highest record for lifetime pounds recovered, with a total of 177,471.26 pounds of surplus food.⠀
2️⃣ @wcfoodrecovery has recovered over 30,000 pounds of food since 2013, including food from @bonappetitwhittier, and they have received multiple awards from the campus community. ⠀
3️⃣ @knox.frn has donated over 55,000 pounds of food since 2015 from @knoxcollegedining.
Most Recent News
Claire Cummings Bogle on the Road to Eliminating Food Waste
There’s no better way to address waste than to stop it from happening in the first place. As great as it is to compost and recycle, it takes a lot of additional resources to turn wasted products into something usable (not to mention those resources that went into producing it in the first place), so prevention is always the first and best way to address waste.
Bon Appétit Stands Firm on Sow Welfare Despite Unprecedented Challenges
Bon Appétit highlighted for animal welfare leadership in this year’s Quit Stalling Report by World Animal Protection.
Maisie Ganzler Talks Developing User-Centered Green Tech
Bon Appétit’s Chief Strategy and Brand Officer, Maisie Ganzler, talks about her career and discusses the company’s journey toward developing user-centered technology to solve sustainability problems.
Join Us
Times may be different, but we’re still hiring! If you:
- Get excited when fresh, local produce arrives on your loading dock
- Enjoy creating all-new dishes from scratch
- Love interacting with people through delicious and nutritious food
- Thrive when part of a close-knit team that takes your and others’ safety seriously
- Enjoy helping people reach their full potential, nourishing them through at-work learning opportunities
Then you may be a fit for us!