Bon Appétit Management Company

We’re reaching out to local Black-owned farms, bakeries, jam makers, confectioners, etc., to purchase ingredients, materials, meals, and more — and encouraging our guests to do the same.

While the world and our business may look a little different these days, our resolution to feed people, not landfills, endures.  

Congratulations to Bon Appétit partner Lafayette College, which was recently ranked in the top 10 for Sustainable Food and Dining in AASHE’s 2020 Sustainable Campus Index!

When William Jessup University pivoted to holding its high-profile annual fundraiser online, that meant sacrificing the usual Bon Appétit-catered dinner for 500. We prepared a virtual feast instead.

On September 29, Bon Appétit teams across the country celebrated our 16th annual Eat Local Challenge Day, proving that yes we CAN still eat local!

Watch Chief Strategy and Brand Officer Maisie Ganzler give a brief background of the Farm to Fork program and why our support matters:

What are the signals of safe practices to look for in restaurants, cafés, and coffee shops?

Learn how Bon Appétit first became interested in animal welfare issues in 2005, what the pork industry really means by “gestation-crate free,” why Prop 12 matters, and more.

Fedele Bauccio wins San Francisco Business Times Beyond the Check Award

In sharing what inspires us in this challenging time, we hope to inspire you, too.