In 2010, the Bon Appétit Management Company team at the University of Pennsylvania struck up a partnership with The Common Market, a new non-profit organization dedicated to building sustainable and equitable local food systems. Nearly 15 years later, Bon Appétit and The Common Market have grown together, with Bon Appétit-served colleges, universities, cultural institutions, and corporate headquarters sourcing from The Common Market in Pennsylvania, New York, Georgia, Texas, Illinois, and beyond. Here’s the story of how the partnership, centered around shared values, grew from one metro region on the East Coast to span half of the United States.
From Our Blog
Farm to Fork Profile: Stewarding Special Land, Making Special Cheese at Point Reyes
The cows of our Farm to Fork partners at Point Reyes Farmstead Cheese Company have a pretty awesome view. Situated at the southern tip of Tomales Bay in Marin County, California, the farm’s residents look out over the long, narrow bay to the Point Reyes peninsula, one of the most ecologically diverse (and breathtakingly beautiful) places in the country.
Farm to Fork Profile: Minnesota’s Campus Farms
The St. Olaf College Garden Research and Organic Works (STOGROW) and the Carleton Student Organic Farm employ rotating summer student interns each year, who grow thousands of pounds of produce, all of which is purchased by Bon Appétit for the schools’ respective cafés. The farms, which are both just 1.5 acres, have an outsized impact, serving as hubs for experiential learning and community-building.
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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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How are you celebrating stone fruit season? We're, of course, making drop dead gorgeous salads ...
How are you celebrating stone fruit season? We're, of course, making drop dead gorgeous salads like this one from @riposossf featuring figs, seasonal stone fruits, and a dollop of crème fraîche, hazelnuts, and mache! 🌰
Brb we're soaking up the last rays of summer on the @counterpointcafe patio with their Pulled ...
Brb we're soaking up the last rays of summer on the @counterpointcafe patio with their Pulled Pork Sandwich and Watermelon Salad! 😎
#LoveBonAppetit #CounterpointCafe #SummerEats #PatioVibes #FoodieFinds
We're always down for a mocktail! 🥂 Here's some faves from recent pop-ups and menus:
1️⃣ Peachy Keen Refresher at a @bonappetitcmc Funbrella pop-up
2️⃣ Strawberry Agua Fresca featuring strawberries from @stemsf's on-site garden
3️⃣ Pacific Ice at @bonappetitatpacific
4️⃣ Spicy Pineapple-Mint Refresher and Citrus-Cooler Refresher at @chandleryrestaurant
5️⃣ Cucumber-Jalapeño Agua Fresca at @chicomarxssf
#LoveBonAppetit #MocktailMagic #CraftMocktails #Drinkstagram #MocktailHour
Most Recent News
Chase Center’s first lady of flavors
Kristela Nazario-Mendoza is a proud Filipino-American. Her journey to becoming Chase Center’s culinary director began in the Philippines, in fact, and is both inspiring and aspirational.
New restaurant in Menlo Park pays homage to old Silicon Valley
A new restaurant called Sand Hill Sundeck has opened at 3000 Sand Hill Road in Menlo Park. The restaurant, which opened on July 7, is located within the Sand Hill Collection, a 48-acre indoor-outdoor workspace poised at the top of Sand Hill Road.
Fun Recipes for Father’s Day Festivities
If you’ve stopped by Chase Center to enjoy a game or even a concert. It’s likely you’ve tasted some culinary concoctions by Chef Kristela Mendoza. She’s the only female culinary director among all the NBA arenas. KRON4’s Stephanie Lin spoke with Mendoza.
Join Us
We’re always looking for great people to join our teams! 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!