Bon Appétit Management Company

D’anjou Pear Streusel. Tender bites of pear and juicy pieces of blackberry are irresistible with a streusel topping. Try local varieties of pear, if available, for a fresher, more robust flavor.

Grape, Walnut, and Romaine Salad. The sweet bursts of grape and toasty crunch of walnuts pair well in this chopped salad. Serves 4.

On Tuesday, September 24, all of our 500-plus cafés will offer a 100% local meal — everything from oils to grains to spices and sweeteners must be sourced from within 150 miles. The only foreigner allowed is salt. Some locations get a little loco and offer a 100% local menu — multiple all-local dishes!

Congratulations to the Bon Appétit Management Company team at Lewis & Clark College in Portland, OR, which has achieved gold certification from the City of Portland’s Sustainability at Work program, recognizing its leadership in helping make Portland one of the cleanest, most sustainable cities in the country.

Savory Corn and Chard Pudding. Try this flavorful dish for a unique way to sneak vegetables into your breakfast. Use mustard greens or spinach if chard is not available in your region. Serves 4.

In an effort to make “the highest quality local food available to the widest audience at the lowest prices possible,” farmer Scot Laney collaborated with other sustainable Oregon producers to start a local distribution program, Eat Oregon First.

In 2010 the Affiliated Tribes of Northwest Indians came together to set up the Salmon Marketing Program. The program buys fish caught by tribal members on tribal land, pays the fishermen a sustainable living wage, processes the fish at a facility owned and operated by the community, and then distributes the products itself to ensure the integrity of the process. The program has expanded to new markets — and Bon Appétit is proud to be a customer.

Ronnybrook Farm Dairy invites all of their customers to visit their picturesque farm in the heart of the Hudson Valley. Bon Appétit chefs at Wesleyan University in Middleton, CT, who buy milk, yogurt and frozen yogurt from Ronnybrook, decided to take them up on the offer, and bring along a group of Wesleyan students studying environmental science.

Through their Farm to Fork purchases, Goucher College Resident District Manager Norman Zwagil and his team are supporting positive change in the tides of agriculture in the Chesapeake Bay region — and one such purchasing relationship is with Big City Farms, a half-acre of greenhouses right in the middle of Baltimore, built on top of an old parking lot .

I knew I had to visit Pure Country Pork after learning it was the first sustainable hog operation in the United States to be certified by Food Alliance under its stricter guidelines of no farrowing crates or gestation stalls. Plus, since Bon Appétit committed last year to phasing out all pork raised using gestation crates by 2015, I knew I needed to talk to some experts to better understand the significance of this commitment.