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Converting Americans’ deficient produce intake and poor dietary habits has proved a formidable feat, but not a fait accompli. This was the impetus propelling the Produce Business industry-nominated award series, which launched this year to honor innovative companies and executives that market and sell produce to drive overall consumption. Bon Appétit Management Company is the inaugural winner in the foodservice category.
“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
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.
Two of Adobe’s largest North American offices hosted large-scale on-site farmers’ markets during the summer season peak, including a market featuring 11 local vendors in San Jose, CA.
Bon Appétit clients LinkedIn, Twitter, Google, and Airbnb are featured for having some of the best food among Silicon Valley companies.
Bon Appétit Management Company partners with Beefsteak’s Chief of Produce Bennett Haynes to source vegetables and other products, ensuring that 20-percent of ingredients comes from local farms.
José Andrés’ Beefsteak opens at Cleveland Clinic’s new Crile Food Emporium, a food court collaboration with Bon Appétit Management Company.
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.
From working at San Francisco’s Mourad, to working for technology company LinkedIn, Executive Pastry Chef Vincent Attali talks pastry, innovation, sustainability, and the benefits of working at a corporate kitchen.
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.