This Earth Day, we are flipping the switch to plants to lower our individual and collective carbon footprint! We are challenging our guests to use this Earth Day as an opportunity to consider climate-friendly alternatives throughout our cafés.
A Fireside Chat on Empowering Eaters: With CEO Fedele Bauccio and Food Tank
“I was the lone ranger out there,” said Bon Appétit Founder and CEO Fedele Bauccio, speaking to how the national dialogue around food system issues has developed in the 39 years since he started the company. Fedele was on the lineup at a daylong seminar hosted by Emory University and Spelman College, in collaboration with Food Tank, the nonprofit food think tank dedicated to food system reform.
Purple Mountain Majesty in a Pint: Colorado College Hosts Locally Crafted Ice Cream Partner
Who knew making ice cream could double as an arm workout? The Colorado Springs community asked this very question as they shook plastic bags of heavy whipping cream, vanilla extract, sugar, and rock salt back and forth for ten minutes straight to make a classic vanilla ice cream (sprinkles optional).
Penn Chefs Take Plant-Forward Street Food to the Next Level
Penn chefs took street food to the next level over the course of the first annual Wellness Cup, creating flavorful yet approachable dishes such as jackfruit empanadas, hearts of palm lobster rolls, a build-your-own falafel bar, vegan bang-bang cauliflower steak, and cornbread pancakes with seitan chili, spicy maple syrup, and “sour cream” derived from a sunflower seed base. But the winning dish was…
Fifty Cents and the Fight for Farmworkers’ Rights
What is the meaning of fifty cents? In today’s world, two quarters might get you a stick of gum, a postage stamp, or one small piece of fruit. Weighed against the national minimum wage of $7.25 per hour, fifty cents are equivalent to a little over four minutes of work. For a farmworker, however, fifty cents mean something entirely different.
Celebrating Progress and Recognizing Continued Struggles for Farmworkers’ Rights
While many food labels you might find in the grocery store provide insight on a farm’s environmental approach or treatment of animals (think: USDA Certified Organic or Certified Humane), few give meaningful insight on the ways farmworkers are compensated or treated. This is where programs like the Fair Food Program (FFP) and the Equitable Food Initiative (EFI) come in.
Looking Back on Bon Appétit’s Decades of Support for Farmworkers’ Rights
After almost two decades of boycotting, marching, educating, researching, and signing onto commitments, Bon Appétit Management Company is proud to reflect on progress made while continuing the fight for farmworkers’ rights.
Bon Appétit Celebrates a Client’s 30 Years in Indiana with a Blast from the Past
Bon Appétit pulled out all the stops to commemorate a client’s three incredible decades in Carmel, Indiana. A jubilant celebration marked the 30th anniversary of this financial services firm’s presence in this vibrant community just outside of Indianapolis. Bon Appétit was honored to be a part of the festivities, having served this client for 26 of those 30 remarkable years.
A Note From Fedele Bauccio: Sustainability is Everyone’s Job
We believe that it takes more than one person or one siloed team in a company to truly make sustainability a core operating principle. From our wellness and purchasing teams to our managers and cooks in the field, we strive for sustainability to be second nature across every level of our company.
An Update from Our Holiday Grantees, the Labour Protection Network
Every year at the holidays Bon Appétit Management Company presents our clients with a gift we’ve made on their behalf to an organization whose work aligns with our social and/or environmental values. We support fair treatment for all workers, so in 2023, we donated to the Labour Protection Network (LPN), a non-profit organization dedicated to promoting and protecting the rights of workers in various industries, including the fishing industry.