News

Today, Bon Appétit Management Company’s 500-plus cafés are showcasing its years-long commitment to local food, by preparing regionally authentic meals made entirely from ingredients harvested within 150 miles of each kitchen. And at many locations, guests will get to mingle with the farmers, ranchers, and food artisans whose food helped make each café’s 100% local meal a reality.

Q&A with CEO Fedele Bauccio about serving farm-to-fork meals at Oracle and throughout Silicon Valley.

Panorama Restaurant Executive Chef Edward Farrow, speaks in museum-appropriate hushed tones. His dishes do not.

An edible garden at AT&T Park will be the first such facility at any U.S. professional sports venue.

How one food-service company is trying to transform America’s food system, one purchase at a time.

An alliance of retailers, fruit growers, and farmworkers has begun a program to promote healthy produce and improve working conditions.

Our restaurants Terzo Piano at the Art Institute of Chicago and Provenance at the Cleveland Museum of Art are don't-miss culinary experiences for art patrons.

Silicon Valley employees routinely get the best and healthiest food at work. Doing something similar in our schools isn’t as crazy as it seems.

On Earth Day 2013 (Monday, April 22), Bon Appétit Management Company will turn its 500-plus cafés into fun culinary classrooms for the latest climate-change information. The first food service company to address how food choices can affect our shifting atmosphere, Bon Appétit has celebrated its Low Carbon Diet Day in conjunction with Earth Day since 2008. This year, in a hot new twist, corporate guests and students all across the country — ranging from eBay in San Jose, CA, to Case Western Reserve University in Cleveland and Gallaudet University in Washington, DC — will get a real taste of how climate change is already endangering certain beloved food crops.