Chefs from Bon Appétit serve meals made entirely from ingredients harvested or raised within 150 miles on Tuesday as part of Cornell College’s Eat Local Challenge. Students, staff and community members got the chance to try out the foods and learn about where those different ingredients come from.
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California’s Food Recovery Program is the First of its Kind in the US
In the first three months of 2024, Bon Appétit Management Company (BAMCO) cafes in California donated 65,596 pounds of food. As a food service provider for more than a thousand universities and corporate campuses across the US, BAMCO first began a food recovery program in 2015.
Chase Center’s first lady of flavors
Kristela Nazario-Mendoza is a proud Filipino-American. Her journey to becoming Chase Center’s culinary director began in the Philippines, in fact, and is both inspiring and aspirational.
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Fedele Bauccio in 7×7 Magazine
At Bon Appétit Management Company, we’ve been lucky enough to get some great press. Writing in the New York Times, Mark Bittman has called us “the most principled food services company in the country” and the “future of cafeteria food.” The Washington Post said that we’re “working to reshape American agriculture.” Our 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. Like 136.5-million-meals-served-just-last-year big,” according to a profile in 7×7.
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What We’ve Learned in 25 Years of Supporting Local Food Communities
Redwood City, CA (September 16, 2024) – Bay Area-based food service innovator Bon Appétit Management Company has synthesized our insights and best practices for sourcing local food into a white paper, Sowing Success: Local Food Purchasing Insights from 25 Years of the Farm to Fork Program. The paper outlines key findings from our groundbreaking program, […]
New Dining Experience, Sand Hill Sundeck, Brings Elevated and Gourmet Offerings to Menlo Park
San Francisco-based DivcoWest, a DivCore Capital Company, in partnership with Bon Appétit Management Company, is proud to announce the opening of Sand Hill Sundeck, a new multi-faceted restaurant concept located in the heart of The Ranch campus within the Sand Hill Collection (“SHC”). Set high on the crest of Sand Hill Road, and unlike any other restaurant in the area, the Sand Hill Sundeck delivers a modern and sophisticated dining experience. Guests at Sand Hill Sundeck will experience a new menu that draws inspiration from the classic traditions of an East Coast delicatessen with San Francisco’s iconic Italian North Beach favorites.
Chico Marx, A Playful New Dining Concept Opens in South San Francisco
Where sun-drenched flavors of Latin America, Spain, and California meet for a lively take on lunch and happy hour.
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Latest Blog Posts
Bon Appetit’s Eat Local Challenge Turns 20!
For our Eat Local Challenge’s 20th anniversary, accounts across the country Bon Appetit teams brought their A-game to the fun and delicious celebration of the program, the partnerships, and of course, the food. Teams kept things fresh this year by adding pre-promotional activities, trivia, raffles, and giveaways to engage our guests. Read on to hear about all the friends and flavors that came together for the 20th anniversary of ELC!
Celebrating Amazing Maize for Hispanic Heritage Month
Each year, Bon Appétit Management Company takes advantage of the opportunity to honor and celebrate the cultural heritage of our team members and guests who identify with the Hispanic and Latinx community. Hispanic Heritage Month takes place from September 15th to October 15th, and we are thrilled for the chance to recognize and uplift the voices of our culinarians through their recipes and food traditions.
How a Love for Horses Led to the Bon Appétit Fellowship
There wasn’t just one thing that drew me into food systems work, it was a culmination of all my previous passions, starting with horses. For almost two decades, my grandparents owned a 50-acre farm in the Shenandoah Valley in Virginia. The land had open pasture, dense woods, and manicured gardens that my grandmother dutifully maintained. I adored every part of that farm, especially the herd of horses my grandparents cared for. They were untrained and dirty, but during twice-annual visits, I spent all my time in the pasture. I grew up alongside them.
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Latest Issue of Bravo, Our Company Magazine
Bravo is our “almost quarterly” internal company magazine. With 80 to 100 pages’ worth of fun and informative news about our Farm to Fork vendors, kitchen gardens, and special events held at Bon Appétit accounts around the country, it showcases our commitments in action — day in and day out.
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Quarterly Sustainability Highlights e-Newsletter
Keep up to date on our latest programs, partnerships, news, and more with the Quarterly Sustainability Highlights email. Read the latest, or sign up here.