Bon Appétit Management Company has long relied on Monterey Bay Aquarium’s Seafood Watch guidelines to inform our sustainable seafood purchasing. The Seafood Watch program scientifically assesses the environmental sustainability of seafood products on the U.S. market and then uses those findings to transform how seafood is fished and farmed. Commitments like ours at Bon Appétit — and our chefs’ efforts to put those promises into action — help push the needle on seafood sustainability so that people and planet can thrive for the long term.
Eight Ways Corn is Used Across Latin America
Throughout Central and South America, we can find corn as a foundational food in many diverse cuisines, revealing its impressive versatility and cross-cultural importance over time. Here are eight different traditional dishes showing the breadth of corn, from a savory staple to a sweet treat!
Corn Chronicles: The History and Impact of Maize in the Americas
For Native Peoples in Mesoamerica, corn was considered a sacred grain, a gift from the gods, and a source of life. Maize was more than just a staple food but helped inform a rich spiritual and cultural identity that lives on to this day.
Fair Treatment and Fair Pay: Celebrating Fair Trade Month
Every October, Bon Appétit Management Company recognizes Fair Trade Month by educating our guests about the importance of the internationally recognized certification for ethically made products, which supports equitable global supply chains.
Celebrating Amazing Maize for Hispanic Heritage Month
Each year, Bon Appétit Management Company takes advantage of the opportunity to honor and celebrate the cultural heritage of our team members and guests who identify with the Hispanic and Latinx community. Hispanic Heritage Month takes place from September 15th to October 15th, and we are thrilled for the chance to recognize and uplift the voices of our culinarians through their recipes and food traditions.
Sowing Success: Our New White Paper Highlights Lessons Learned from 25 Years of Purchasing Local Food
In honor of the 25th anniversary of Farm to Fork, our groundbreaking local sourcing program, we’ve synthesized our many lessons learned into a white paper, Sowing Success: Local Food Purchasing Insights from 25 Years of the Farm to Fork Program.
Cooking from Toronto to LA: Celebrating Jeff Thurston, our 2024 Chef of the Year
Jeff Thurston has been at this for a while. Compass and Bon Appétit Management Company’s 2024 Chef of the Year has been working in restaurants since he was a teenager growing up in Toronto. It didn’t take long for the energy of restaurants to grab hold of Jeff. Over 30 years later, he still thrives off the action in the back of the house and the buzz of guests in the front of the house.
Kudos to the Team at Birmingham Southern College for Seven Great Years of Service
Kudos to the leadership and team for a successful run at Birmingham Southern College – way to show up for your guests and each other all the way to the end!
Penn Dining Wins Two NACUFS Awards for Their Events and Programming
Big congratulations are due to the culinary team at Penn Dining who just won two silver awards in this year’s National Association of College & University Food Services (NACUFS) competition!
Commemorating Juneteenth
This year, we’re unpacking the history of Juneteenth and sharing how Bon Appétit teams across the country are commemorating the holiday. Taking inspiration from the wisdom of our previous Juneteenth partner CheFarmer Matthew Raiford, we are using this day as an opportunity to reflect on the sacrifices made — and that continue to be made — in the struggle to dismantle the structures of racism and white supremacy. As Raiford astutely puts it, “freedom ain’t free”.