This summer, as guests lined up outside of the Metropolitan Museum of Art, eager to traipse around the museum, Bon Appétit Executive Chef Bill Telepan was in the Met’s kitchen below the labyrinthine floors of priceless artifacts, hatching a plan.
VIDEO: Farm to Fork – Now More Than Ever
From Our Blog
A Garden-focused Model for Sustainability at Capital Group Irvine
From humble beginnings the garden at Capital Group’s Irvine campus has grown, literally and figuratively, into a beloved fixture of the campus experience, as well as a key part of its on-site sustainability program.
Investigating Waste in the Seafood Supply Chain
For National Seafood Month we’re examining the issue of waste in the seafood supply chain while providing some helpful tips and tricks for how you can purchase and prepare the most sustainable seafood possible.
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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
Timeline
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Now that you better understand what #FairTrade is with help from our friends from @fairtradecertified, let's build a sustainability certifications puzzle together. 🤝
We're doing a deep dive on some of the largest pieces of the puzzle at the link in our bio including @equitablefood, @fairfoodprogram, @usdagov organic, @rainforestalliance, and @birdfriendlycoffee certifications, which focus on critical issues like deforestation, biodiversity, and even the proper use of pesticides in agricultural production. 🌾
You can also read more about each of these certifications on our Instagram story.
We’re as excited about this one as @PastrySchiff was holding her own coconut cake at The Met! ...
We’re as excited about this one as @PastrySchiff was holding her own coconut cake at The Met! ❤️ ⠀
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This summer, Executive Chef Bill Telepan at the Metropolitan Museum of Art hatched a unique menu series to accompany the @metmuseum exhibition The New Woman Behind the Camera, which showcased the work of female photographers from the 1920s through the 1950s. He created a menu for Met Dining’s Eatery that complemented the innovative women who were highlighted in the exhibit. He ambitiously developed a menu that featured dishes from 21 renowned, trailblazing female chefs. ⠀
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Each week for 10 weeks, Bill Telepan sourced an array of scrumptious recipes from personal friends like James Beard award winners @TraciDesJardins and @NancySilverton as well as celebrated Brooklyn-based pastry chef Caroline Schiff. ⠀
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Read more about the star-studded line-up of chef’s and dishes (that even received the attention of the New York Times!) at the link in our bio and head to @metdining for more. ⠀
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📸: Caroline Schiff
The USDA estimates that 30-40% of food is lost or wasted. Of this, roughly 2.3 billion pounds of ...
The USDA estimates that 30-40% of food is lost or wasted. Of this, roughly 2.3 billion pounds of fish is lost to waste annually. 🎣⠀
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For #NationalSeafoodMonth, we’re examining the issue of #foodwaste in the seafood supply chain while providing some helpful tips and tricks for how you can purchase and prepare the most sustainable seafood possible.⠀
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Explore the problem of waste in the seafood supply chain in our story and at the link in our bio.
We "promise" this is the last #EatLocalChallenge post. 🤞 ⠀
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Our team at @bonappetitwesleyan understood the assignment by embracing the spirit of the challenge with an outdoor bonanza at Andrus Field, which is right in the middle of the @wesleyan_u campus. ⠀
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Students and guests entered a meal tent and were greeted with 100% local dishes that featured ingredients from Red’s Best Seafood, Horse Listeners Orchard, and Long Lane Farm, Wesleyan’s on-campus, student-run farm. Visit our story or "The Craft" highlight for more from this celebration. 🎉
Sharing some more #EatLocalChallenge love. ❤️⠀
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In addition to their 100% local menus, our Uber SF team took their event beyond the walls of their café with a drawing for a special Chef's Table with a seven course food and "wine" pairing for 12 lucky Uber employees. The meal began with canapés featuring Uber rooftop garden Swiss chard, Suntracker Farm potatoes, and Full Belly Farm figs. The courses that followed featured Hog Island Oysters, house-made Straus Family Creamery ricotta, uni with caviar, and braised Flannery Beef short rib. ⠀
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Pictured here are smoked carrots 🥕 with cayenne chili oil, goat cheese, pickled apples, Pt. Reyes Farmstead Cheese Co. Toma, honey, and Sungold tomatoes. Head to our story (or the "The Craft" highlight) for more from this special event.
Campus farms are living laboratories for education, measuring sustainability impacts, and are ground...
Campus farms are living laboratories for education, measuring sustainability impacts, and are ground zero for collaboration between our teams and clients. Capital Group’s Irvine campus features a 1,350 square foot garden and a model closed-loop vermicomposting system. With the help of Emy Terusa, the founder of edible-garden design and build firm @tenfoldharvest, the campus farm’s long growing season boasts crops such as eggplant, zucchini, tarragon, cilantro, and of course tomatoes. ⠀
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That’s just the tip of the iceberg (lettuce 🥬 ) for sustainability initiatives, though. Their elegant closed-loop composting system employs worms 🪱 to quickly compost approximately 6,500 lbs. of food waste from the on-site Bon Appétit kitchen each year. ⠀
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Read more about the Capital Group’s Irvine campus garden in our recent blog post at the link in our bio.
Most Recent News
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.
Inside State Street Market, the First Food Hall on the Peninsula
Highly anticipated State Street Market, the massive new food hall in Los Altos, officially opens its doors today, September 7. It’s the first food hall of its scope and stature to land on the Peninsula, and — boasting a tech visionary, award-winning design firm, and all-star lineup of chefs — it promises to turn the tech-tony town into a dining destination fit for Silicon Valley.
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!