Bon Appétit Management Company

Just over two decades ago, Bon Appétit Management Company began our annual tradition of challenging our chefs to cook an entire meal made exclusively with ingredients grown within 150 miles of their café. The rules are simple: All elements of the meal must be grown, harvested, milled, raised, or produced locally — the only exception is salt.  

We’re proud to introduce our new Internal Food Recovery Guide, a practical resource created to help our general managers and chefs nationwide launch and sustain impactful food recovery programs.

Gaston’s Bakery and Mill is one of our Farm to Fork partners at the College of Idaho. Gaston’s is a traditional French bakery, owned by Mathieu Choux, offering everything from sourdough loaves to croissants and pastries.

Supporting small dairy farms can benefit both local communities and the environment, so the question for Bon Appétit teams is how to best support those farms.

Join us in celebrating Stop Food Waste Day by learning more about our holistic waste reduction commitments, and bring the zero-waste mentality into your own kitchen with inventive, scrappy recipes to minimize food waste.  

In honor of Stop Food Waste Day, follow these savvy, scrappy recipes to bring the zero-waste approach to your own kitchen!

In honor of Stop Food Waste Day, we are sharing how our companywide waste commitments impact our operations each and every day, which will help us meet our broader goal of reducing food loss and waste nationally by 50% by 2030.   

During a visit to Ferndale in September 2024, I experienced the power of Bon Appétit’s Farm to Fork Program firsthand.

For this year’s National Farmworker Awareness Week, we are shining a light on the challenges faced by women in farmwork.

As we reflect on the stories of resilience from women farmworker’s rights activists for National Farmworker Awareness Week, it’s clear that today’s initiatives build on the hard-fought progress of the past…