At Bon Appetit Management Company we are huge fans of the site Sustainable Table. It’s a great place to learn about food issues and find out how to get involved with the sustainability movement. So, we were thrilled to read a recent entry on their blog noting our announcement about natural beef. As of March, […]
A Glimpse at the Future
I make a concerted to effort to visit as many of our units as I possibly can within my schedule. I do this mostly to touch people that work hard everyday to realize our Dream. At the same time, these trips allow me to stay in touch with who we really are in day to […]
AG In The Middle – The New American Dream.
I have a few culinary heroes in my life…but one my most respected fellows in our food system is not a chef. First and foremost he is a Midwestern farmer….that holds an impressive list of academic appointments and accomplishments, including being recognized a along time leader in sustainable agriculture. His name is Fred Kirschenmann and […]
Make mine healthier says Chicago!
Sometimes it’s hard to know how "real" your vision can become in the reality of day to day operations. This January we introduced a Healthy Cooking Initiative that further changes the way we produce food in our kitchens so that healthier options are a mainstream offering in our cafes. Today, our guests do not have […]
Is this cup GMO free?
Yesterday I presented to a small group of people interested in having us do their food service. They are seemingly a very vibrant culture, deeply interested in sustainability issues including minimizing waste and encouraging composting. A good match for us. I am telling them about the biodegradable containers we use in some of our cafes, […]
‘wichcraft anyone?
I’ve been traveling more than not since the start of 2007. By noon on most days, I’ve marvelled at prepackaged sandwiches. Their similarity within a geographic area, not their variety, is striking. Large slabs of cheese tend to define "vegetarian" options (as if cheese were a vegetable!). Humbly, I admit, living on the west coast, […]
Makes me want to eat more pork!
Last week I was visiting our team at Best Buy, in Minneapolis MN. During my walk thru of the servery with Sous Chef Erik, I couldn’t help but notice the beautiful coloring on the pork tenderloin being carved ,to be served on a tossed salad. I learned that pork came from a small local farmer. […]
Bon Appetit Supports CA Farmers
As a member of the Genetic Engineering (GE) Policy Alliance, Bon Appetit is taking a stand and signing a letter of support for Assembly Bill 541, The Food and Farm Protection Act (Download AB_541_support letter.pdf). Authored by Assemblymember Jared Huffman (6th AD), this bill would establish California’s only state laws related to genetic engineering in […]
Bon Appetit Northwest Team Teaches Restaurateurs About Sustainability
Our Bon Appetit team in the Northwest has always been on the cutting edge when it comes to issues of sustainability. In many ways, they’ve been leaders in our company. Now they are taking that knowledge and sharing it with other restaurateurs by sponsoring an educational pavilion at the Northwest Foodservice Show. Here’s an excerpt […]
Positive and Negative Reinforcement Aimed at Better Animal Husbandry Practices
At Bon Appetit, all of our shell eggs come from cage-free operations and our chicken, turkey breast and ground chuck are from animals raised without the use of antibiotics as routine feed additives. Now the State of California and Federal government are considering bills that would force all animal husbandry operations to move in this […]