Bon Appétit Management Company

Bon Appétit is proud to offer our congratulations to our Farm to Fork partners Melissa and Aaron Miller of Miller Livestock on being the first Food Alliance certified livestock farm in Ohio. The Millers raise grassfed beef and lamb, pastured pork, chickens and turkeys, and laying hens on 168 acres in Kinsman, Ohio — about 70 miles from Cleveland. Bon Appétit Dining Services at Case Western Reserve University in Cleveland has long been buying the Millers’ pork, and the past year bought half of their hogs. On February 21, Bon Appétit announced a groundbreaking commitment to improving animal welfare practices. Part of that promise is to buy even more humanely raised meat from folks like the Millers who have taken the trouble to have their practices verified by a third party. That’s why our team at Case Western has encouraged the Millers […]

A few decades ago, when the majority of hogs lived outdoors and were able to eat whatever they wanted, pork was deliciously fatty and juicy. As industrial agriculture grew, pork became known as “the other white meat.”Director of Culinary Operations Bernie Laskowski from the Art Institute of Chicago would like to do something about this state of porky affairs.

Fresh herbs are an important part of Bon Appétit’s daily menus, finding their way into marinara sauces, condiments, sandwiches, salads, and side dishes. They also have a short shelf life, adding to kitchen waste and expense. The Bon Appétit team at Oracle- Broomfield in Broomfield, CO, is testing a way to grow all the herbs they need year round, using a small amount of indoor space — and hydroponics.

Writer Jessica Battilana spent a day trying to keep up with Bon Appétit CEO Fedele Bauccio for this in-depth profile that 7×7 Magazine published in its February food issue.

Students at Carleton College in Northfield, MN, are already well-versed about the importance of sourcing food locally, but it’s not often they get to actually visit one of the farms that supplies the café and see first-hand what it means to run a family farm.

Located in the heart of ranching country, Whitman College in Walla Walla, WA, is proud to support the work of grass-based ranchers like Cheryl and Robert Cosner of Upper Dry Creek Ranch.

At the crack of dawn one Saturday morning, a group of Gallaudet University students visited Even’ Star Organic Farm, a longtime Farm to Fork partner of Bon Appétit Management Company, to learn about where exactly their food comes from.

The young farmers movement and interest in campus farms is blooming, and with them, inquiries about campus farms are steadily flowing to my inbox. This information is meant for sharing­ – for inspiration, ideas, and contacts. So here’s yet another amazing campus farm to know about: Zena Farm in Salem, OR.

At Bon Appétit Management Company, we take a lot of pride in our Farm to Fork program, in which we purchase fresh, local food from small farmers around the country. As part of its second annual Food Week, the University of Pennsylvania hosted a “Farmville Forum”: during this panel, Farm to Fork Partner* Trent Hendricks of Hendricks Farm and Dairy spoke quite frankly about his relationship with Bon Appétit and what it meant for his business: Transcript:

Winter in Ohio isn’t exactly known for being prime produce season. But students at Oberlin College, in Oberlin, OH, are able to enjoy locally-grown produce all winter long, thanks to Dascomb Dining Hall Chef/Manager Christ Brunst.