Nimal Amarasinghe, affectionately known as Chef Nimal, is a familiar face at Cleveland Commons, known for serving up delicious meals with a smile. As Residential Executive Chef for Bon Appétit Management Company at Whitman College, he takes pride in creating menus that reflect the tastes of diverse campus cultures while reinventing comfort foods.
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Emory’s Dining Program earns national recognition for sustainability for fifth consecutive year
In recognition of its efforts to pioneer a more sustainable local food system, the 2025 Sustainable Campus Index ranked Emory University fifth in Food and Dining. This marks the fifth consecutive year Emory has been named a top performer.
‘Eat Local Challenge’ lunch tasks Emerson’s chefs with crafting a nearly 100% locally sourced menu
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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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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Latest Blog Posts
Honoring Native American Heritage Month with The Fancy Navajo
This Native American Heritage Month, we are proud to partner with Alana Yazzie, the creative force behind The Fancy Navajo.
Soul-Warming Recipes from The Fancy Navajo
As our 2025 partner for Native American Heritage Month, Alana Yazzie of The Fancy Navajo shares three delicious, comforting recipes that highlight traditional Navajo ingredients with a modern twist for breakfast, dinner, and even dessert!
National Seafood Month: Super Green Seafood for People and Planet
Each year, National Seafood Month is a time to affirm our ongoing commitment to sourcing seafood sustainably and to our partners who make that a reality in our cafés across the country. Through our partnership with the Monterey Bay Aquarium, since 2002, we’ve committed to purchasing only green or yellow rated species as defined by the Seafood Watch program.
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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.