Bon Appétit Management Company

The team members at Albion College in Albion, MI, were ready to focus on expanding their Farm to Fork program. Midwest Fellow S.K. Piper spent a few days there teaching the team how to enroll Farm to Fork vendors.

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.

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.