Our chefs on college campuses around the country have the unique responsibility to expand the minds and palates of an emerging generation, and an opportunity to educate students about the importance (and deliciousness) of sustainably sourced seafood options, both wild-caught or farmed, that are served in their campus cafés.
From Our Blog
Savoring our Commitment to Fair Trade Tea
Our partner, Numi, provides us with assorted herbal and caffeinated Fair Trade Certified teas, ensuring fair wages, safe working conditions, and community development premiums to support health, education, and infrastructure projects. They work closely with farm partners around the world, sourcing 130+ organic ingredients from more than 34 countries, guaranteeing traceable ingredients and positive outcomes for tea workers and their communities.
Fished or Farmed: A Q&A Deep Dive with Seafood Watch
Bon Appétit Management Company has long relied on Monterey Bay Aquarium’s Seafood Watch guidelines to inform our sustainable seafood purchasing. The Seafood Watch program scientifically assesses the environmental sustainability of seafood products on the U.S. market and then uses those findings to transform how seafood is fished and farmed. Commitments like ours at Bon Appétit — and our chefs’ efforts to put those promises into action — help push the needle on seafood sustainability so that people and planet can thrive for the long term.
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Leading By Example
Bon Appétit Management Company is an on-site restaurant company offering full food-service management to corporations, universities, museums, and other specialty venues. Based in Palo Alto, CA, we operate more than 1,000 cafés in 33 states. Our chefs cook from scratch, including sauces, stocks, and soups. Widely recognized as a pioneer in environmentally sound sourcing policies, we are proud to be the first food service company to:
Directly support small, local farms- Strive to serve only sustainable seafood
- Address antibiotics overuse in our meat supply
- Switch to cage-free eggs, both shell and precracked/liquid
- Tackle food’s role in climate change
- Advocate for farmworkers’ rights
- Commit to pork raised without gestation crates
- Switch to third-party verified humanely raised ground beef
Timeline
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Here's a sneak peek behind the scenes of a recent environmental class hosted by our team at ...
Here's a sneak peek behind the scenes of a recent environmental class hosted by our team at @bonappetitwhitman! 👀
The event kicked off with a Q&A with General Manager Shannon Null and Assistant General Manager Brenna Frisbie, then students attended our daily safety meeting before helping with ingredient prep and recycling, getting a view behind the scenes at Bon Appétit!
Whitman students rounded out their experience with a cooking lesson from Executive Chef Nimal, where they learned to make mushroom garlic fried rice! 🍄
#LoveBonAppetit #BehindTheScenes #CulinaryClass #FoodEducation #StudentExperience #WhitmanCollege
Meet the seafood superstars on our college campuses! 🤝
For students and academics concerned ...
Meet the seafood superstars on our college campuses! 🤝
For students and academics concerned about ocean issues, ensuring campus dining halls serve sustainable seafood is a top priority. That’s where Bon Appétit chefs come in!
A key part of Bon Appétit’s long-standing commitment to purchase sustainable seafood in alignment with Monterey Bay Aquarium’s Seafood Watch Program is and has always been chefs who are passionate about seafood. Who are the superstars bringing this commitment to life?
⭐ Executive Chef Jonathan Cambra at Roger Williams University (Bristol, Rhode Island)
RWU is within 20 minutes of the largest fishing seaport on the East Coast and has a Shellfish Program. Chef Jon, who is also a local commercial fisherman, thrives on the abundance of hyperlocal seafood, approaching menu-making on what is local, in season, and in accord with Seafood Watch recommendations (with a special affinity for under-loved species when possible!).
⭐ Executive Chef Mike Carlsen at Carleton College (Northfield, Minnesota)
Chef Mike wants to show students that there are many creative ways to prepare fish that are exciting, delicious, and nutritious, while selecting species that are preferred by the Seafood Watch Program. Whenever he can, he sources local wild-caught Walleye from the Red Lake Nation, but he explores global flavors with dishes like togarashi-crusted cod or okonomiyaki.
⭐ Executive Chef Francisco Ramirez at Scripps College (Claremont, California)
Chef Francisco isn’t a stranger to seafood due to a myriad of factors like working at a fish market for ten years, so seafood is heavily included on menus at Scripps. He keeps close relationships with a local seafood purveyor to know what is freshest and in season and designs menus to ensure dishes stay fresh within an all-you-care-to-eat dining experience.
#SeafoodSuperstars #SustainableSeafood #SeafoodWatchProgram #LocalSeafood #NationalSeafoodMonth
Amazing maize reigned supreme in our cafes this Hispanic Heritage Month as our teams amplified ...
Amazing maize reigned supreme in our cafes this Hispanic Heritage Month as our teams amplified employee voices and highlighted a diverse range of foods that incorporate corn, from tamales and pozole to corn tortilla chips and pupusas!
Swipe through the carousel for a taste of the celebration of all things corn and get the deets below 👇
1️⃣ Gabby Meza from @oxforddining shared her original guacamole recipe
2️⃣ @thelighthousessf featured black bean and sweet potato tamales
3️⃣ Our @bonappetitcca team showcased their team members' favorite recipes, including this beef barbacoa! (Also available as plant-based jackfruit barbacoa.)
4️⃣ @andrews_diningservices worked with student groups AULA and Makarios to develop an expansive menu!
5️⃣ Our pastry chefs at @bakery350 created traditional flan with dulce de leche and a mini cinnamon churro.
6️⃣ In partnership with the Latin American Student Organization (LASO), our @unioncollege_dining team featured an extensive menu and provided space for LASO to host trivia.
7️⃣ The pozole verde from @chicomarxssf featured two forms of maize: hominy and corn tortillas.
8️⃣ Pupusas were on the menu at a Unique Voices event on the CCU campus thanks to @bonappetitccu!
#HispanicHeritageMonth #AmazingMaize
Most Recent News
Chase Center Named No. 1 in Arena Food by ESPN
“The arena’s food — which includes the NBA’s first fully plant-based restaurant, among other Bay Area staples — claimed No. 1 in our concessions rankings along with amenities.” — ESPN
Sand Hill Kitchen’s Bodega 2.0 Breakfast Sandwich One of Best in Bay Area
“Hidden in an office park off the Peninsula’s VC-famous Sand Hill Road, this restaurant offers tasty farm-to-table California fare (and some top-tier Silicon Valley overheads for dine-in eaters) from its hilly Sharon Heights perch. The restaurant’s Bodega 2.0 sandwich ($12) is a winner, with a world of flavors captured between two slices of griddled levain…” – San Jose Mercury News
Chefs Serve Meals Made With Local Ingredients at Cornell College’s Eat Local Challenge
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.
Join Us
We’re always looking for great people to join our teams! If you:
- Get excited when fresh, local produce arrives on your loading dock
- Enjoy creating all-new dishes from scratch
- Love interacting with people through delicious and nutritious food
- Thrive when part of a close-knit team that takes your and others’ safety seriously
- Enjoy helping people reach their full potential, nourishing them through at-work learning opportunities
Then you may be a fit for us!