Bon Appétit Management Company

Our Outdoor Classroom for Kids at the Garden at AT&T Park is recognized with the “Beyond the Check: Community Partnership in Sustainability” award from San Francisco Business Times.

Bon Appétit General Manager Joan Homrich remarks on the three things that factor into Cornell’s dining program being ranked second in the nation: local ingredients, engagement of the staff, and support of the college.

General Manager Peter Abrahamson and Executive Chef Matthew Fogarty at St. Olaf College talk about Bon Appétit’s relationship with local vendors, culinary initiatives, and their responsiveness to students.

The Mobile Mavens first hit the streets of Seattle last fall with ‘Biscuit Box’ and their bicycle ice-cream stand, ‘POP UP’. This summer, the Mavens are not only introducing the portable vintage bars, but two additional eating options.

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.

Six Bon Appétit chefs — representing Google, Yahoo, LinkedIn, Oracle, Brocade, and Samsung — competed in a Chopped-style competition.

Malachi Harland, Executive Chef of Catering at Google, took home the top prize in a Chopped-style competition against five other corporate chefs.

Bon Appétit executive chefs talk about how easy the transition from the restaurant world has been.

Wash U is #1 on this list that BI put together with college ratings site Niche.com; several other Bon Appétit schools also make the grade.

Bon Appétit Waste Specialist Claire Cummings discusses the Imperfectly Delicious Produce program on “Market Makers.”