Bon Appétit Management Company

Anyone with a sweet tooth that walks into the University of San Francisco’s Market Café is immediately drawn to the display of colorful little desserts at the bakery station. Some call it the dessert bar and others refer to it as the sweet shop, but most know it as Simone’s Patisserie.

In honor of the TEDxManhattan: Changing the Way We Eat conference that took place on February 16, here is a recipe that is perfect for large gatherings and utilizes seasonal, winter root vegetables. Not only is the dish simple to make and healthy, it’s delicious and a crowd favorite, too!

Under the leadership of General Manager Stuart Leckie and Executive Chef Christian Bassett, the team at Saint Joseph’s takes what Bon Appétit requires nationwide in terms of social and environmental commitments (no small feat), and pushes each as far as they are able.

This is the second post in a series about Piper’s Epic Spring Semester Road Trip: 35 gallons of veggie oil used and 1,710 miles driven so far! The week started out with a truly amazing trip to White Mountain Farm, which grows quinoa in the gorgeous San Luis Valley.

This is the second post in a series about Piper’s Epic Spring Semester Road Trip: 35 gallons of veggie oil used and 1,710 miles driven so far! The week started out with a truly amazing trip to White Mountain Farm, which grows quinoa in the gorgeous San Luis Valley.

In the United States, 40% of food goes uneaten. Just so we’re clear, that’s nearly half. Yet one in every six Americans lacks a secure supply of food. Waste is happening at every part of the supply chain: thousands of pounds of fresh vegetables are being left in the fields to rot, blemished produce are being tossed at our supermarkets, restaurants are dumping perfectly good leftovers, and consumers are letting food waste away in their refrigerators. Clearly, we have a problem.

As the Midwest Fellow for Bon Appetit Management Company Foundation, I get to work with folks at BAMCO-operated colleges across the country, from my home in Minneapolis, MN, all the way south to Austin, TX; west to Denver, CO; and east to Cleveland, OH. Since much of my travel this semester happened to be all in a row (I’ll be with the American Meat screening tour, which BAMCO is cosponsoring, for much of its Colorado and Ohiolegs), I decided I’d set out on my own 10-week tour, henceforth dubbed Piper’s Epic Spring Semester Road Trip.

This Saturday, February 16, join thousands of “foodies,” “farmies,” and leaders in food and farming in watching the TEDxManhattan: Changing the Way We Eat conference. Bon Appétit is very honored that Maisie Greenawalt, our vice president of strategy, was selected to present. During the third session, Empower, which starts at 4pm EST, Maisie will speak frankly about “How the Humane Sausage Gets Made” — how a large corporation like Bon Appétit decides to tackle animal welfare issues, and what specific challenges we face in meeting our aggressive deadline of 2015 to end all purchases of pork raised without gestation crates.

Employees at Target City Center in Minneapolis, MN, are spoiled when it comes to access to fresh produce. The Nicollet Mall farmers’ market sets up right outside the front door, and they can join the Hay River Farm CSA that’s exclusively for Target employees.

We’re pleased to be sponsoring the 10-state screening tour of American Meat, a new documentary that takes an evenhanded look at both the industrial and the pastoral sides of the U.S. meat system. This Thursday, February 5, at 6pm, Stanford University will show American Meat followed by a panel discussion, moderated by Graham, that includes Maisie Greenawalt, Vice President of Strategy for Bon Appétit Management Company