From beets and carrots to radishes and ginger, root vegetables are the foundation of countless delicious dishes, bringing depth and earthy flavor to your plate. Celebrate the breadth of root vegetables and explore dishes that highlight these ingredients.
VIDEO: Farm to Fork – Now More Than Ever
From Our Blog
Toward a Deeper Understanding of “Eating Locally”
Each September, Bon Appétit teams across the country gear up for Eat Local Challenge, a celebration of local ingredients, and the farmers and artisans who produce them. Since 2005, when Eat Local Challenge first occurred, the event has perhaps been the foremost way Bon Appetit brings attention to local food systems: by sourcing and serving 100% local meals to the delight of our guests across the country.
Agriculture Up Close: Curtis Institute of Music Connects with Lancaster County Farms
From dill flowers to heirloom melons and selfies with pigs, the Curtis Institute of Music team got an up-close look at the work of Lancaster Farm Fresh Co-operative farms on a recent trip out into the field.
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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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Happy Eat Local Challenge! Did you know that through our Farm to Fork program, we aim to purchase ...
Happy Eat Local Challenge! Did you know that through our Farm to Fork program, we aim to purchase 20% of our food from small, owner-operated farms and ranches within 150 miles of our kitchens. (Small meaning under $5 million in sales when they first join our program!)
Since it's inception, we have expanded this to include mid-sized producers of meat, poultry and eggs, dairy, and cheese. They must be owner-operated, within 500 miles of our kitchens, and produced under stringent third-party humane certifications.
We’ve discovered the best way to achieve our goals of sourcing 20% of our food locally is to take a holistic approach to creating “foodsheds.”
What is a foodshed? A diverse regional network of farmer and artisan suppliers that benefit from long-term purchasing dollars. More than just buying seasonal products here and there, many of our teams now work with producers to intentionally plan product purchases over a particular season or period of time.
Read more about our groundbreaking (pun intended!) local purchasing commitment at the link in our bio. 🚜 #EatLocalChallenge #EatLocalChallenge2023 #EatLocal #SupportLocal #LocallyGrown #FarmToFork
Let's take a look back at an impactful summer of Healthy Kids in the Bon Appétit Kitchen food ...
Let's take a look back at an impactful summer of Healthy Kids in the Bon Appétit Kitchen food education classes — our Food Education team hosted over 20 classes and reached 400 kids!
Although Healthy Kids classes are held year-round, summer was a great time to launch a unique series of classes to help kids learn and develop new skills during their break from school. From June through August, Healthy Kids leader Nina Abramson and the Food Education team offered classes in areas where team members live: Philadelphia, Chicago, San Francisco, and Minneapolis.
These hands-on classes give Bon Appétit chefs and Fellows the chance to engage kids on the connection between food and health, freshness and flavor, and the creativity involved in cooking and preparing food.
1️⃣ Nina with a healthy kid (pun intended!) at @oraclecafes
2️⃣ Nina with her students at Juniper Networks
3️⃣ A smiling student at a Samsung Mountainview Healthy Kids class
4️⃣ Executive Chef Lin YuMin guides kids on a garden scavenger in the Samsung Garden in San Jose
5️⃣ Executive Chef Justin Houck of our restaurant @thelighthousessf helps a student roll out pizza dough
Read about more of the classes at the link in our bio! #LoveBonAppetit #HealthyKids #FoodEducation #CookingSkills
Our annual Eat Local Challenge is next week Tuesday, September 26! Across the country, our teams and...
Our annual Eat Local Challenge is next week Tuesday, September 26! Across the country, our teams and guests are getting rooted in local food with a meal made entirely of foods grown within 150 miles of their cafés. In addition to this, we challenged teams to deepen their roots in their local communities by featuring local partners, developing a local retail concept, or even hosting a farmers' market! #EatLocalChallenge #EatLocalChallenge2023 #EatLocal #SupportLocal #LocallyGrown
Most Recent News
Cafés and Restaurants at the Huntington and Metropolitan Museum of Art Named Among the Nation’s Best
The American Alliance of Museums recently noted the cafés and restaurants at the Huntington Library, Art Museum, and Botanical Gardens and the Metropolitan Museum of Art as among the nation’s best museum eateries.
Bon Appétit Wins Produce Business Most Innovative Dining Outlet Award
Converting Americans’ deficient produce intake and poor dietary habits has proved a formidable feat, but not a fait accompli. This was the impetus propelling the Produce Business industry-nominated award series, which launched this year to honor innovative companies and executives that market and sell produce to drive overall consumption. Bon Appétit Management Company is the inaugural winner in the foodservice category.
Eater LA’s Inside Look at The Huntington’s Renovated Rose Garden Tea Room
Eater LA takes readers inside the renovated and restored Tea Room at the Huntington Library, Art Museum, and Botanical Garden.
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!