On Tuesday, Sept. 23, chefs at the Dining Center were tasked with crafting the entire lunch menu using only ingredients sourced within a 150-mile radius as a part of the “Eat Local Challenge.”
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Inside Penn Dining’s plan to achieve ‘near-zero waste,’ improve sustainability
Penn Dining, the University’s on-campus food service department, and Bon Appétit, the catering company that partners with Penn, are taking steps to adopt sustainable practices and embrace environmentally friendly policies.
How Bon Appétit is building a culture around food education
From 2020 to 2024, Bon Appétit Management Company impacted more than 138,000 guests with its food education programs, including 3,000 children in Healthy Kids cooking classes, 1,500 student athletes learning about performance nutrition, and 1,000 chefs learning about plant-forward cooking.
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Fedele Bauccio in 7×7 Magazine
At Bon Appétit Management Company, we’ve been lucky enough to get some great press. Writing in the New York Times, Mark Bittman has called us “the most principled food services company in the country” and the “future of cafeteria food.” The Washington Post said that we’re “working to reshape American agriculture.” Our 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. Like 136.5-million-meals-served-just-last-year big,” according to a profile in 7×7.
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Food Education Impact Report Highlights Commitment to Increasing Food Literacy
Bon Appétit Management Company today announced the release of its first Food Education Impact Report, a comprehensive summary of the company’s commitment to food literacy and our measurable progress in educating communities on the full journey of food: where it comes from, how it’s grown, raised and transported, and how to prepare it.
What We’ve Learned in 25 Years of Supporting Local Food Communities
Redwood City, CA (September 16, 2024) – Bay Area-based food service innovator Bon Appétit Management Company has synthesized our insights and best practices for sourcing local food into a white paper, Sowing Success: Local Food Purchasing Insights from 25 Years of the Farm to Fork Program. The paper outlines key findings from our groundbreaking program, […]
New Dining Experience, Sand Hill Sundeck, Brings Elevated and Gourmet Offerings to Menlo Park
San Francisco-based DivcoWest, a DivCore Capital Company, in partnership with Bon Appétit Management Company, is proud to announce the opening of Sand Hill Sundeck, a new multi-faceted restaurant concept located in the heart of The Ranch campus within the Sand Hill Collection (“SHC”). Set high on the crest of Sand Hill Road, and unlike any other restaurant in the area, the Sand Hill Sundeck delivers a modern and sophisticated dining experience. Guests at Sand Hill Sundeck will experience a new menu that draws inspiration from the classic traditions of an East Coast delicatessen with San Francisco’s iconic Italian North Beach favorites.
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Whether you’re a reporter for a student newspaper or the Wall Street Journal, we’re here to help you set up interviews, get hi-res images and logos, and more.
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Our 21st Annual Eat Local Challenge
Just over two decades ago, Bon Appétit Management Company began our annual tradition of challenging our chefs to cook an entire meal made exclusively with ingredients grown within 150 miles of their café. The rules are simple: All elements of the meal must be grown, harvested, milled, raised, or produced locally — the only exception is salt.
Re-Launching Our Internal Food Recovery Guide
We’re proud to introduce our new Internal Food Recovery Guide, a practical resource created to help our general managers and chefs nationwide launch and sustain impactful food recovery programs.
Introducing Buen Provecho, a Cookbook for Hispanic Heritage Month
We’re thrilled to mark Hispanic Heritage Month with something truly special: the release of Buen Provecho, a digital cookbook made entirely by members of our culinary teams across the country who proudly identify as Hispanic or Latinx.
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Latest Issue of Bravo, Our Company Magazine
Bravo is our “almost quarterly” internal company magazine. With 80 to 100 pages’ worth of fun and informative news about our Farm to Fork vendors, kitchen gardens, and special events held at Bon Appétit accounts around the country, it showcases our commitments in action — day in and day out.
Bravo Archive
Quarterly Sustainability Highlights e-Newsletter
Keep up to date on our latest programs, partnerships, news, and more with the Quarterly Sustainability Highlights email. Read the latest, or sign up here.