Bon Appétit Management Company

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.

As a company, we rely on third party certifications to assure ourselves and our guests that the commitments we make are meaningful and are being met. When I heard that Bon Appétit chefs at Johns Hopkins University had started sourcing Certified Humane chicken from Murray’s Chicken, I jumped at the chance to learn more about what the certification means for the well-being of the chickens, our health and the environment.

Today the Food Recovery Network, a student run organization dedicated to recovering leftover food from college campuses to give to those in need, will be rolling out the newest resource for their organizing toolkit: A Guide to Food Recovery for Chefs and Managers (PDF). Bon Appétit Management Company is proud to have partnered with FRN to create this resource, which is specifically designed to help campus dining services at schools around the country — not just Bon Appétit ones — work with students to launch food recovery programs.

Proud as I am of Bon Appétit’s contribution to the Coalition of Immokalee Workers’ cause, I’ve long wanted to help in a more personal way. So when Cheryl Queen, vice president of communication and corporate affairs for Compass Group USA, said she was going to accompany them for two days of the two-week march, I immediately said, “I’ll go with you!” with great enthusiasm and not much thought.

During the summer, Washington University’s student-run farm, The Burning Kumquat, grows much more than just fruits and vegetables. At Camp Kumquat, now in its third year, a new crop of young gardeners is ripening.

The Bon Appétit Fellows are gearing up for the start of the school year and thanks to our partnership with the Food Recovery Network (FRN) we have some exciting new programs to look forward to.

At a special event at Catersource headquarters’ test kitchen in Minneapolis, Bon Appétit Management Company chefs and staff shared the new Stem to Root program as part of a series showcasing new, inspiring catering and culinary trends.

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.

Farm to Fork took on a whole new meaning — and a much shorter distance—this spring and summer at Regis University in Denver, as gardens planted and tended by Bon Appétit staff members yielded bounties for the kitchen.