When Bon Appétit was started in 1987, our priorities were cooking restaurant-quality food from scratch using the freshest ingredients, and delivering outstanding customer service. (Watch our video.) In 2004, we formally committed to sustainability, and we’ve made a lot of progress in many areas. Just see the timeline of our companywide commitments and initiatives, in the lefthand column.
And yet, we know we have so much more to do. In 2012, for our 25th anniversary, we asked our employees, our guests, and the general public what values were important to them and what they wanted to see us tackle in the next quarter-century. Here's the definition that now guides us:
A sustainable future for food service means flavorful food that’s healthy and economically viable for all, produced through practices that respect farmers, workers, and animals; nourish the community; and replenish our shared natural resources for future generations.
We believe strongly that as Margaret Mead said, "never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it is the only thing that ever has."