Bon Appétit Management Company

Furman University has long served Due South Coffee in their Library Café, keeping students fueled on responsibly sourced and locally roasted beans. So, when Bon Appétit Fellow and Furman Graduate Elise Dudley reached out to Professor Sarah Worth about bringing her Philosophy of Taste students to experience a coffee tasting at Due South’s Roastery, the educator welcomed the opportunity. 

Located in Pomona, California, just up the road from the prestigious Claremont Colleges, Farm to Fork vendor Di Stefano Premium Cheese recently welcomed a group from Bon Appétit for a tour of their production facility.  

Led by Executive Chef Daniel Stern, the Quaker Kitchen is creating weekly food-centered opportunities for students to build community at University of Pennsylvania. Every Friday students gather together in Quaker Kitchen to prepare and share a meal, but this particular week was distinct. Through a partnership with Penn’s campus farm, a unique group of students were invited to enjoy a simple plant-forward meal highlighting seasonal ingredients.

To celebrate our fruitful relationships with our Farm to Fork and Locally Crafted vendors, we’ve created an almost-quarterly series that shines a spotlight on this longtime partners. This quarter, we’re telling the story of Open Hands Farm, a beloved partner for a number of Minnesota-based Bon Appétit teams. 

In February, the New York Times broke the news that Bon Appétit’s Chief Strategy and Brand Officer, Maisie Ganzler, had been nominated to the board at McDonald’s by financier Carl Icahn, who holds shares in the fast-food brand. Icahn has been pushing McDonald’s to stick to its 2012 commitment to transition its pork supply away from inhumane gestation crates. Ganzler, who successfully led the transition of Bon Appétit’s pork supply away from gestation crates (a nationwide rollout of the product is occurring right now), was chosen by Icahn for her deep direct experience in working with suppliers to make this change. In this Q&A, Maisie talks about the journey from asking lots of questions about the welfare of pigs to receiving a highly publicized board nomination for a fast-food giant.

In 2021, Bon Appétit Management Company announced a new climate policy, committing to a reduction of greenhouse gas emissions by 38%, per calorie of food, by 2030.

National Farmworker Awareness Week (NFAW) is a week of action that honors farmworkers for the critical role they play in our society while raising awareness about issues affecting them and their families. For almost a decade, Bon Appétit Management Company has been celebrating NFAW in partnership with Student Action with Farmworkers on our campuses.

During this year’s Women’s History Month, we’re spotlighting and celebrating the women-owned Farm to Fork vendors who supply our teams and the communities they serve. 

In this quarterly feature of our long-term Farm to Fork partners, we’re highlighting Bruce Adams of Green Valley Farms. Bruce is a beloved partner to the Bon Appétit at Furman team in Greenville, South Carolina.

Don’t fall for the fearmongering, Bon Appétit is ready for California’s Prop 12 — and we’re proving the pork industry can make the necessary changes to improve animal welfare if it chooses to. Read our open letter to the California Department of Food and Agriculture’s Animal Care Program.