“There’s nothing magical about putting food into a portioned cup. What we can’t lose sight of is the fundamental thing that food delivers on college campuses. It’s part of ‘adulting,’ where kids learn to make their own food choices or express their identity through food. How we achieve all that within the restrictions is a more interesting question than whether you will have prewrapped silverware.” —Maisie Ganzler, Chief Strategy OfficerNew York Times
Contract management company teams up with chef José Andrés to feed 3,500 cruise ship passengers stranded by the coronavirus
At least 3,000 breakfasts, lunches and dinner will be provided seven days a week through June 12
After expanding their network to more than 100 chefs in 15 countries, Row 7 Seeds is moving into grocery stores. Additionally, a partnership with Bon Appétit Management Co. led to trials of Row 7 vegetables being grown and served at institutions from Oberlin College to Oracle Park.
Through the Healthy Kids in the Bon Appétit Kitchen Program, corporate accounts can partner with organizations like the Boys & Girls Club, YMCA, and local schools to host classes on healthy cooking.
Chef José Andrés will open an eatery on Johns Hopkins University's Homewood campus, serving dishes like tacos hongos and tortas.
The hyperlocal, desert-hearted program Chris Lenza, executive chef at the Musical Instrument Museum's Cafe Allegro, has cultivated is truly impressive.
Over at Emory University, you can peruse the Stem to Root plant-based dining station, at the newly built student center, to find a plethora of clean eats.
Wesleyan’s dining service provider Bon Appétit Management Co. challenged its team to create a meal using only ingredients sourced within a 150-mile radius of campus.
From throwback burgerdogs to luxury wine vaults at the new home of the Warriors, here are five things to know about eating inside the new arena.
"Bon Appétit is our supplier over there, and they do a wonderful job — they recognize the diversity on campus so there’s always an international dish every meal that’s an option, again, to accommodate our student body and their needs. As students get to know that and get comfortable with that, you’ll find more and more even trying the international dishes just because they like to explore and are curious about it.” — Doug Brigham, College of Idaho Co-PresidentBoise State Public Radio
"We want to do the right thing for the environment," said CEO Fedele Bauccio. "Hopefully, this will spark other people in the industry to follow. ... We are a large company and can set an example."
Bon Appétit Management Company's move is the latest salvo in a growing war against straws.
Guests from Big Brothers Big Sisters of the Upstate arrived at Milliken’s corporate headquarters in Spartanburg to take part in Bon Appétit’s Healthy Kids Program.
Bon Appétit's joint venture with Traci Des Jardins makes the list for the fourth year since it opened.
Carolina Diaz, Chef di Cucina at Terzo Piano at the Art Institute of Chicago, shows how to cook braised hake with black bean sauce from her special Chinese menu in honor of a new exhibit.
Now the exclusive food provider at AT&T Park, Bon Appétit Management Company is bringing new items to Giants fans this season, including the Impossible Burger.
Arguello and STEM Kitchen + Garden are among the restaurants boasting "the best patios for when Karl the Fog goes on vacation"
"Where do I even begin? The wealth of options for those with dietary restrictions, the commitment to sustainability, the surfeit of healthy options, and the overall improved quality of the food’s taste all come to mind." - Marian Baker, Previous Furman Student and Staff Writer for the PaladinThe Paladin
Executive Chef Matthew Fogarty shares a taste of how St. Olaf College made it to #4 on this year's Princeton Review's "Best Campus Food" list. Spoiler: It's all about the farms, passion, and having fun!
At 16, Rogelio García was a young dishwasher in a Napa Valley restaurant. At 31, he's the chef of one of San Francisco's hottest restaurants and rapidly making his mark in California's renowned food scene.
In an attempt to reduce the company’s carbon footprint, Google is making changes to the food it serves its employees: everything from blending burgers with mushrooms to a data-driven quest to create the most delicious vegan taco.
"What makes Bon Appétit so special?…The whole company is based on three standards of food; it is alive with flavor and nutrition, prepared from scratch and sourced in a socially responsible manner."
Bon Appétit CEO Fedele Bauccio is the reason that tech companies’ cafeterias may rival Michelin-starred restaurants one day.
Vassar-funded hoop houses will greatly enhance the amount of fresh vegetables available to the college when Bon Appétit commences operations in June
Of all the ways to try to get kids to eat their vegetables, Bon Appétit may have come up with one of the most effective: teaching kids how to eat, enjoy, and prepare meals and snacks with them
LinkedIn Café Chef Ryan Wilson tells why Bon Appétit supports food recovery
Silicon Valley employees chow down on tens of thousands of meals, snacks, and fancy coffees each day. But just who is preparing all this food? Most likely it’s a company you've probably never heard of, but a phrase you may say often: Bon Appétit.
A profile of Bon Appétit Vice President of Strategy Maisie Ganzler's behind-the-scenes work for the food service pioneer
Recipes and realities are changing in home kitchens as well as at Bon Appétit's corporate cafés.
Around the country, food service companies, grocers and entrepreneurs passionate about fighting food waste are rallying to buy up fruits and vegetables excluded from the produce aisle because of their defects.
Silicon Valley was a completely different world when Fedele Bauccio started his restaurant company in 1987.
A front-page feature package, including video and slide show, about our Garden at AT&T Park
Golden Acre farmer Jason Plotkin wants to extend his growing season year-round, with help from Bon Appétit.
As students and professors return to Case Western Reserve University, they’re being greeted with new offerings such as gourmet grilled cheese and affordable upscale dining on campus.
Bon Appétit will open Stem this fall in Mission Bay, with bocce ball, a garden, a patio, and view of the water.
Working with Hampton Creek to perfect its dough for delicious, sustainable cookies, soon to be served in our cafés across the country
Food waste has become a hot-button issue, and companies like Bon Appétit along with city and federal governments are adopting strategies for reducing it.
Always open to new things, Roger Williams University students try tasty low carbon makeover dishes and learn about beef and dairy's impact on the environment and climate change.
Just as the Exploratorium’s exhibits are designed to encourage young visitors and their parents to explore and step out of their comfort zones, the restaurant's menu does the same.
The menu of this on-campus restaurant – with its emphasis on local procurement – could easily compete with any number of local bistros.
A student explains why she thinks "Bon Appétit is the most complex, scientific and truly magical facet of life at St. Olaf"
A small, marginalized group of tomato pickers has changed the way corporate behemoths do business, and their strategy could well take off.
Hampshire College on our commitment to supporting local food and other sustainability goals.
Q&A with Fedele Bauccio on how sustainability and design find a voice in corporate, university, and museum dining.
Our Terzo Piano, Taste Restaurant, and Cafe Modern are named as among the country’s best places to pair cultural excursions with fantastic food.
Q&A with CEO Fedele Bauccio about serving farm-to-fork meals at Oracle and throughout Silicon Valley.
An edible garden at AT&T Park will be the first such facility at any U.S. professional sports venue.
International magazine highlights Bon Appétit Management Company's waste reduction efforts such as onsite composting and trayless dining.
An alliance of retailers, fruit growers, and farmworkers has begun a program to promote healthy produce and improve working conditions.
Our restaurants Terzo Piano at the Art Institute of Chicago and Provenance at the Cleveland Museum of Art are don't-miss culinary experiences for art patrons.
Silicon Valley employees routinely get the best and healthiest food at work. Doing something similar in our schools isn’t as crazy as it seems.
When BAMCO CEO Fedele Bauccio recently read a Pork Network op-ed by food industry and consumer advocate Rick Berman blasting the movement to ban gestation crates, he was moved to draft a response.
BAMCO’s latest project recognizes the need for student farms to connect not only with hyper-local markets, but with each other, so they can share resources and support.
Jon Fortt takes an inside look at the catering world of Silicon Valley's hottest player.
"CEO Fedele Bauccio often doesn't get credit outside the industry for being a trailblazer. But let me tell you: His impact on the local-sustainable movement is big.…"
There's no shortage of inspiration on the walls of the Cleveland Museum of Art. Now, the same can be said of the plate.