In late April, food system professionals gathered virtually and in person for the annual Northeast Farm to Institution Summit, with Bon Appétiters leading multiple events.
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From Our Blog
Meet These Five LGBTQ+-owned Businesses Changing the Food System
These LGBTQ+ organizations are just a handful of the many working to create a more inclusive and equitable food system from the farm to the kitchen and beyond.
Queer Food Isn’t About Rainbows
Although rainbow-colored merch, food, and ads aren’t necessarily bad things, there has been a trend of using rainbows to build credibility without providing meaningful support to LGBTQ+ communities. We explore this concept and what queer food really is.
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Leading By Example
Bon Appétit Management Company is an on-site restaurant company offering full food-service management to corporations, universities, museums, and other specialty venues. Based in Palo Alto, CA, we operate more than 1,000 cafés in 33 states. Our chefs cook from scratch, including sauces, stocks, and soups. Widely recognized as a pioneer in environmentally sound sourcing policies, we are proud to be the first food service company to:
Directly support small, local farms- Strive to serve only sustainable seafood
- Address antibiotics overuse in our meat supply
- Switch to cage-free eggs, both shell and precracked/liquid
- Tackle food’s role in climate change
- Advocate for farmworkers’ rights
- Commit to pork raised without gestation crates
- Switch to third-party verified humanely raised ground beef
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For Pride Month, we are bringing to light the often-untold history of LGBTQ+ culinarians, discussing...
For Pride Month, we are bringing to light the often-untold history of LGBTQ+ culinarians, discussing what queer food is, and showcasing LGBTQ+ organizations working to create a more inclusive food system on bamco.com. History shows us that queer people have always had a profound influence on American foodways, but many LGBTQ+ people still face discrimination in culinary spaces.
A survey released during LGBTQ+ Pride Month last year by One Fair Wage revealed that 80% of LGBTQ+ restaurant workers either witnessed or experienced transphobic or homophobic actions in the workplace. Given the 491 (and growing) anti-LGBTQ+ bills being considered by state legislatures in the United States, 62 of which have passed, it is important to stand for the LGBTQ+ community’s fundamental right to lives free of violence and terror. We will continue to do the work to create inclusive workplaces for our employees and dining spaces for our guests where everyone belongs. #LGBTQPrideMonth #PrideMonth #LoveIsLove #LGBTQPride
What do biking, popsicles, and Bon Appétit all have in common? These trike moments with ...
What do biking, popsicles, and Bon Appétit all have in common? These trike moments with @bonappetitwhitman. 😍 Our teams peddle out their trikes to add excitement to events like visit days or even commencement!
#LoveBonAppetit #WhitmanCollege #TreatYoself #ILovePopsicles
A number of our teams had the pleasure of hosting Amy Kimoto-Kahn during AAPI Heritage Month to ...
A number of our teams had the pleasure of hosting Amy Kimoto-Kahn during AAPI Heritage Month to celebrate Asian-American culture and heritage through food. In addition to sharing dishes from "Simply Ramen" and "The Asian Hot Pot Cookbook," Amy signed cookbooks and hosted cooking classes dedicated to different Japanese dishes such as mochi! The full run-down:
🍜 1200 bowls of ramen
📚 12 cases of cookbooks signed
✈️ 8 days of travel
👩💻 6 big tech companies
👩🍳 5 cooking classes
📸: @e.p.j
#LoveBonAppetit #AAPIHeritageMonth #AAPIAuthors #EasyPeasyJanapesey
Most Recent News
University of the Pacific Celebrates Resident District Manager Sia Mohsenzadegan
Bon Appétit at University of Pacific Resident District Manager Sia Mohsenzadegan was recognized with the 2023 Podesto Award for excellence in student life service and mentorship.
Big Pork Producers Just Can’t Quit Gestation Crates
Chief Strategy and Brand Officer Maisie Ganzler is quoted in Bloomberg Business about the complexities of sourcing gestation crate-free pork.
The Future of the Corporate Café
“Employees, especially younger ones, are demanding more culturally authentic meals and climate-friendly kitchen protocols, like reducing waste, according to Mr. Bauccio and others in the corporate food service business. They are eating less meat and questioning labor practices. Health and wellness have become a menu mantra.” – Kim Severson, The New York Times
Join Us
Times may be different, but we’re still hiring! If you:
- Get excited when fresh, local produce arrives on your loading dock
- Enjoy creating all-new dishes from scratch
- Love interacting with people through delicious and nutritious food
- Thrive when part of a close-knit team that takes your and others’ safety seriously
- Enjoy helping people reach their full potential, nourishing them through at-work learning opportunities
Then you may be a fit for us!