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“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
Bon Appétit’s CEO talks about the how food brings people together, how the idea of corporate food service is evolving, and how values-driven food programs are now more important than ever.
Contract management company teams up with chef José Andrés to feed 3,500 cruise ship passengers stranded by the coronavirus
Bon Appétit CEO Fedele Bauccio is the reason that tech companies’ cafeterias may rival Michelin-starred restaurants one day.
Pope Francis’ call for a radical response to human-caused climate change resonates for Bon Appétit CEO Fedele Bauccio who made food-related climate change a centerpiece of the company’s business model nearly a decade ago.
How Fedele Bauccio turned a small catering business into a Bay Area food empire.
Silicon Valley was a completely different world when Fedele Bauccio started his restaurant company in 1987.
Workers at major Silicon Valley companies like Facebook and Google may enjoy some pretty amazing meals in their corporate cafeterias, but that wasn’t always the case.
Q&A with Fedele Bauccio on how sustainability and design find a voice in corporate, university, and museum dining.
CEO Fedele Bauccio discusses how corporate food has evolved.