Behind every Farm to Fork partnership is a story of a few individuals working hard to nourish their community and give back in many more ways than just food.
From Our Blog
It’s Women’s History Month!
During the month of March, Bon Appétit Management Company commemorates and celebrates the importance of women* in our food system by honoring our women culinarians, farmers, and leaders.
Women’s Work, But Not a Woman’s Profession
It’s the age-old culinary conundrum that reflects outdated gender roles: Why is the kitchen seen as women’s work but less often a woman’s profession?
More blog posts
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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At Colorado Christian University, Bon Appétit Farm to Fork partner FrontLine Farming (FLF) is ...
At Colorado Christian University, Bon Appétit Farm to Fork partner FrontLine Farming (FLF) is growing food and community! 🌱
@bonappetitccu sources from the long-time Farm to Fork vendor thanks to the work of former forager (now general manager) Glenn Babcock, who helped enroll them over a decade ago.
West Coast Fellow Mitchell Everetts led a farm visit with Glenn to one of FLF's farms in Denver, where Fatuma Emmad, the farm's co-founder and executive director, took them on a tour. Here's what they learned ⬇️
👉 FLF operates multiple farming sites across Denver, including hydroponics and a regenerative system known as terraced soil beds. This combination ensures a steady supply of fresh, local produce for the community.
👉 Their farms serve as hubs for community involvement, offering volunteer opportunities, educational workshops, and hands on programs to engage with sustainable agriculture.
👉 At their Center for Food Justice and Healthy Communities, they work in policy advocacy, farmer education, and food justice research.
👉 They operate a CSA program that provides fresh produce to local families and contributes to youth education initiatives that foster future food leaders.
According to Mitchell, "Seeing the dedication and innovation behind FrontLine Farming reinforced how impactful one purchasing relationship can be, not just for our café or the farm, but the entire community."
Check out the whole blog from Mitchell at the link in our bio! #FarmToForkFriday #FarmToFork #LoveBonAppetit #FrontLineFarming #SustainableAgriculture #CommunityFarming #FoodJustice #RegenerativeFarming
Bravo is back and more people-focused than ever! The Winter 2025 issue of Bravo focuses on the ...
Bravo is back and more people-focused than ever! The Winter 2025 issue of Bravo focuses on the people that make Bon Appétit a great place to work. Preview the issue:
🤝The Backbone of Bon Appétit, page 30 | There are close to 200 of our employees who have been with us for 25 years or more! These hard-working team members are knowledgeable, beloved, committed, and they're the backbone of Bon Appétit!
✨ Living the Dream, page 48 | Early- and mid-career professionals are making their mark with Bon Appétit! We highlight just a few of the people infusing Bon Appétit with talent, creativity, and commitment to our mission.
🤫 Shoulder Season Secrets, page 66 | We explore how Bon Appétit culinarians approached this year's bounty of shoulder season produce during Eat Local Challenge and beyond!
📅 A Day in the Life, page 68 | Our operators' days are busy, but no two are the same. We provide a snapshot of how different Bon Appétiters around the country get it done in a day, at work and beyond.
Available now at the link in our bio! #LoveBonAppetit #HumansOfBAMCO #TeamSpotlight #EmployeeAppreciation #WorkCulture #FoodIndustry #CareerDevelopment
March is an exciting month for nutrition nerds — it’s National Nutrition Month®, which also ...
March is an exciting month for nutrition nerds — it’s National Nutrition Month®, which also coincides with Registered Dietitian Nutritionist Day!
Director of Nutrition and Wellness Terri Brownlee, MPH, RDN explains, “We’ve worked hard to build strong chef-dietitian collaboration and carve a path for dietitians to contribute tremendous value to in the kitchen and beyond.”
Amongst their many achievements, our wellness team:
1️⃣ Provides extensive training to our culinary teams on food allergens,
2️⃣ Leads our companywide commitment to increasing plant-forward menus,
3️⃣ Creates unique technological solutions to providing food that meets everyone’s needs, and
4️⃣ Develops engaging food education opportunities for guests and communities.
Show some love for our dietitian dream team below. ❤️
#NationalNutritionMonth #RDNDay #RegisteredDietitianNutritionistDay #RegisteredDietians #RDN #NNM #FoodEducation #FoodLiteracy
Most Recent News
Meet the Chicago Chef Behind the Obama Center’s Food Options
Two years after opening up bids, the Obama Foundation has announced the vendors that will handle the food and beverages for the Obama Presidential Center.
Emerson College Donates Leftovers To Local Students In Need
Leftover cafeteria food at Emerson College will be donated to local students in need this winter break. The Bon Appetit Management Company, which caters Emerson’s dining hall, is donating leftover prepared foods, produce, pantry, and refrigerated items to Food For Free, a non-profit helping fight food insecurity.
How Whitman College is Reckoning With its Past
On a recent Friday, the menu at Whitman College’s dining hall looked a little different than normal. There was roasted elk, fry bread with huckleberry jam, and cedar plank smoked rainbow trout. These “first foods” are representative of the region’s Indigenous people. And Whitman College will now have a station highlighting them on the first Friday of every month.
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!