Bon Appétit Management Company

How do you get a plugged-in, tweeting, Facebooking generation interested and involved in sustainable farming? University of Redlands in Redlands, CA, found an answer this year for Low Carbon Diet Day– appeal to their inner techie.

Redlands in California’s San Bernardino Valley has a rich agricultural heritage, having once been one of the area’s largest producers of citrus crops. The Redlands Conservancy seeks to preserve both the agricultural land and its heritage – goals Bon Appétit is proud to support.

Redlands in California’s San Bernardino Valley has a rich agricultural heritage, having once been one of the area’s largest producers of citrus crops. The Redlands Conservancy seeks to preserve both the agricultural land and its heritage – goals Bon Appétit is proud to support.

By Kristen Rasmussen, MS, RD For this month’s Well Being Challenge, we encourage you to replace an unhealthy saturated fat or refined carbohydrate with a healthy unsaturated fat source once a day for one week. Demonstrate your commitment to embracing healthy fats in your diet by posting photos or comments about your healthy fat substitutions on our Facebook page wall. Here’s a recipe to get you started.  Cod with Braised Celery and Tomato

For a special fundraiser for the Seattle Art Museum on Friday, November 4, Bon Appétit’s TASTE Restaurant team worked with internationally renowned chef Mario Batali. Projected to raise $300,000 for the Seattle Art Museum, this extraordinary epicurean event featured a family-style dinner with Batali as well as a panel discussion among Batali; Thierry Rautureau, The Chef in the Hat™; and Steve Pool of KOMO News. Guests enjoyed signature Batali dinner platters, hors d’oeuvres, and desserts. TASTE’s menu was designed to bring Batali back to the Northwest, where he grew up, drawing ingredients from farms close by.

On October 17, 2011, Director of Strategic Initiatives and Research Helene York delivered the keynote at the State of the Plate conference in Washington, DC, an event designed to bring meat producers and the culinary community together to engage in discussion about sustainable and humane meat production practices.

By Kristen Rasmussen, MS, RD For this month’s well being challenge, we encourage you to replace an unhealthy saturated fat or refined carbohydrate with a healthy  unsaturated fat source once a day for one week. Demonstrate your commitment toembracing healthy fats in your diet by posting photos or comments about your healthy fat substitutions on our Facebook page wall. Here’s a recipe to get you started.  Chocolate and Avocado Brownies Makes one 9×13’’ pan Ingredients 1 3/4 cups all-purpose flour 3/4 cup white sugar 3/4 cup brown sugar 3/4 cup unsweetened cocoa powder 1 teaspoon baking powder 3/4 teaspoon salt 1 cup mashed avocado 3/4 cup lowfat cow’s milk or soymilk 2 tablespoons vegetable oil or coconut oil, plus more for greasing baking dish 1 teaspoon vanilla extract To Prepare 1. Preheat oven to 350 degrees F. Lightly grease a 9×13″ baking dish with oil. 2. Mix together the flour, […]

The University of Pennsylvania celebrated this year’s National Food Day by kicking off its third annual Food Week: You Are What You Eat, sponsored by Bon Appétit at Penn Dining and supported by Fox Leadership. One of the major goals of Food Week each year is education — raising awareness about food issues in the hopes that awareness will ultimately lead to action.

Second Harvest Food Bank runs a number of crucial programs that feed more than 240,000 people in Silicon Valley each month and as the recession continues, there is a higher need for funds. In the fall, Brocade in San Jose, CA, led a real team effort to raise money for Second Harvest.

  How local can you go — food wise? That was the challenge taken up by dozens of Bon Appétit Management Company chefs in 31 states for the seventh annual Eat Local Challenge on Tuesday, September 27, 2011. Some cooked a meal from 99.9% local ingredients, with salt as the only allowable non-local ingredient. A few went 100% local — meaning they even foraged for salt from within 150 miles of the café. Others focused on serving one excellent local meal. The reasons to source local ingredients are simple but important if you care about sustainability: it tastes better, is more nutritious, encourages biodiversity, preserves open space, and protects the environment, just to name a few. The companywide Farm to Fork program has helped Bon Appétit accounts learn about what’s available in their area throughout the year, and how to use […]