Bon Appétit Management Company

The Bon Appétit team at the Institute of American Indian Art recently celebrated an astonishing 3,000 days, or over eight years, without injuries or accidents.

This Thursday marks the 51st annual Earth Day celebration. On April 22, 1970, 20 million Americans, in what is now recognized as the planet’s largest civic event, took to the streets to demand a new way forward for our planet, effectively creating the modern climate movement. The COVID-19 pandemic means that no one will be taking to the streets this year, but we’re still hoping everyone will join us in embracing a commitment to #plantforward eating, wherever you may be. In 2019, the EAT-Lancet Commission — 37 experts in human health, agriculture, political sciences, and environmental sustainability from 16 countries — released a headline-making, in-depth report that outlined the principles for the healthy and sustainable diet that will feed a growing population of 10 billion by 2050. The Commission confirmed the philosophy that has long guided us as a company: […]

The Wheaton College Garden has become a hub for a wide variety of initiatives after winning a Bon Appétit Student Activist Grant in 2019.

Bon Appétit at Whitman Dishwasher Debbie Walker memorialized the pandemic and brought joy to her co-workers by sewing masks and a commemorative quilt.

The Bon Appétit at WashU team forged new connections between community members and local Farm to Fork vendors through a digital meet and greet.

One wonders how we ever ended up where we are today. We never voted or ever had a conscious say on the transformation of agriculture from what it used to be to what it has become.

Lucky students at Santa Clara University have been enjoying the irresistible smell of fresh-baked breads— not to mention the taste of flaky croissants, healthy muffins, decadent Danishes, and succulent scones. SCU’s Nobili Bakery, a commissary-style bakery at the Santa Clara,CA, university, first “rolled out” last fall, after two years in the making, and continues to add new offerings and partnerships.

A spotlight on Emmanuel College Chef/Manager Peter Fernandes, one of our employees who started at the entry level then worked his way up to a managerial/chef position. “I tell everyone that even though they might be starting in the dishroom, they can still learn something. Just stand next to someone and ask them to show you what they’re doing, or if they don’t have time to show you, ask if you can watch,” explains Peter.

Of course Bravo readers know just how important food recovery and reduction of food waste is to Bon Appétit’s core values. So imagine how tickled Executive Chef/General Manager Ron Stewart of RS5 Café was to form a partnership with a farm that will let Bon Appétit feed the farm’s animals as well as its fields.

I first fell in love with Bon Appétit as a student and campus farmer at Washington University in St. Louis. I was part of a ragtag bunch of students growing vegetables with little experience — and yet, with every delivery of a few pounds of arugula or cherry tomatoes, the chefs and mangers at Washington University showed support and gratitude. However, a few professors and fellow students dismissed our work. They thought our efforts were “cute” and questioned why we chose to attend such a world-class university to grow string beans. All the while, our Bon Appétit team cheered us on for engaging in the production of our own food and thinking critically about our agricultural system. From attending potlucks at the garden to advocating for us in administrative matters, Bon Appétit had our backs. This relationship with our chefs and managers meant […]