Bon Appétit Management Company

Of course Bravo readers know just how important food recovery and reduction of food waste is to Bon Appétit’s core values. So imagine how tickled Executive Chef/General Manager Ron Stewart of RS5 Café was to form a partnership with a farm that will let Bon Appétit feed the farm’s animals as well as its fields.

I first fell in love with Bon Appétit as a student and campus farmer at Washington University in St. Louis. I was part of a ragtag bunch of students growing vegetables with little experience — and yet, with every delivery of a few pounds of arugula or cherry tomatoes, the chefs and mangers at Washington University showed support and gratitude. However, a few professors and fellow students dismissed our work. They thought our efforts were “cute” and questioned why we chose to attend such a world-class university to grow string beans. All the while, our Bon Appétit team cheered us on for engaging in the production of our own food and thinking critically about our agricultural system. From attending potlucks at the garden to advocating for us in administrative matters, Bon Appétit had our backs. This relationship with our chefs and managers meant […]

Tea-Infused Tofu and Bok Choy Soup. The tea, tofu, and greens are rich in nutrients and antioxidants to nourish you during hectic times. Serves 6.

Most milk has to travel hundreds of miles to arrive at a processing facility to be transformed into yogurt. At Country View Dairy, a Bon Appétit Farm to Fork partner, milk travels less than 200 feet from cow to yogurt cup.

Melissa Miller, executive chef at SAP, sits for an interview about Bon Appétit Management Company’s cage-free egg policy, then demonstrates how to cook a simple omelet. Directed by 4SP Films for the US chapter of World Society for Protection of Animals, the short video is intended to inspire other corporations to go cage-free in their egg purchasing.

Pumpkin-Cranberry Muffins with Pecans and Maple Drizzle. These vegan muffins make perfectly portioned nibbles, deliciously inspired by classic autumn flavors. Makes 18-20 muffins.

Paying attention to the right portions for the right foods will help you increase the quality of your overall diet, maintain a healthy weight, and stretch your food dollars to better-quality ingredients that taste fantastic and nourish you deeply.

During my college visit road trip, I visited Farm to Fork partner White Mountain Farm, which grows quinoa in the gorgeous San LuisValley of Colorado. Ernie New was my tour guide. White Mountain claims to be the only successful large-scale quinoa operation in North America, and Ernie gets more orders than he can fill. (Seriously, he was hesitant to let me visit because he didn’t want me to do any advertising!) Here some of the quinoa truths and myths we discussed.

The first thing you notice when you walk into Theory at the Oregon Museum of Science and Industry (OMSI) in Portland, OR, is the eye-popping, 10- by-50-foot mural that wraps around the entire soffit of the café. Simple dishes — a burger with the works, a smoothie, bisque, and a pizza—are broken down into vividly photographed ingredients arranged into formulas on a black background.With fewer than 50 words, the display eloquently (and mouthwateringly) conveys the theme of the re-imagined café, which is the playful science of food.

Bon Appétit is enacting waste reduction initiatives companywide — and while the leadership role is comfortable, making the action a partnership feels even more agreeable. Bon Appétit at Wheaton College in Wheaton, IL, partnered with student government to promote going trayless.