Bon Appétit Management Company

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

An edible garden at AT&T Park will be the first such facility at any U.S. professional sports venue.

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.

An alliance of retailers, fruit growers, and farmworkers has begun a program to promote healthy produce and improve working conditions.

Our restaurants Terzo Piano at the Art Institute of Chicago and Provenance at the Cleveland Museum of Art are don’t-miss culinary experiences for art patrons.

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.

Bon Appetit, a California-based food service company that caters to corporations, universities and specialty venues – including MIT, Emmanuel and Wesleyan – has declared today Eat (Local) Fish Challenge Day to introduce diners in the 500 cafes they run in 32 states to local – and sustainable – “wallflower” fish.