Bon Appétit Management Company

A student explains why she thinks “Bon Appétit is the most complex, scientific and truly magical facet of life at St. Olaf”

CEO Fedele Bauccio discusses how corporate food has evolved.

Q&A with CEO Fedele Bauccio about serving farm-to-fork meals at Oracle and throughout Silicon Valley.

Bon Appétit Management Company’s low-carbon strategies are explored in this series piece exploring the challenge of keeping ourselves fed at a time of rapid social and environmental change.

How one food-service company is trying to transform America’s food system, one purchase at a time.

In this multipart video interview, CEO Fedele Bauccio recounts his decision to leave a private company after a takeover and pursue his dream of making a difference in the institutional food service industry by introducing the concept of a chef-driven restaurant company.

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.

Thanks to the 151 million meals it served nationwide last year—45 million in Silicon Valley alone, where it has 156 registered Farm to Fork vendors (out of more than 1,050 total)—and its profound impact on food services globally, Bon Appétit is truly changing the world all along the food chain.

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.…”