Each year, National Seafood Month is a time to affirm our ongoing commitment to sourcing seafood sustainably and to our partners who make that a reality in our cafés across the country. In addition to aligning with Seafood Watch guidelines, we encourage our chefs to seek out sustainable seafood that’s locally caught or raised.
From Our Blog
Shining a Light on Seafood Superstars on our College Campuses
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.
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.
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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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It’s Native American Heritage Month, and we're honoring the culinary and agricultural traditions shaped by Indigenous peoples over generations. We are particularly excited to explore how Indigenous farming practices, from saving seeds to planting the three sisters, contribute to a heightened sense of food sovereignty for Native American farmers and communities. Stay tuned as we share more this month! #NativeAmericanHeritageMonth #SavingSeeds
We're proud to share that the Chase Center has been named #1 in Arena Food by ESPN — and #3 ...
We're proud to share that the Chase Center has been named #1 in Arena Food by ESPN — and #3 overall!
“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
Big congratulations to Culinary Director Kristela Nazario-Mendoza — the only female culinary director amongst all NBA arenas — and all the Bon Appétit team members at @tasteofchasecenter who have brought the delectable culinary vision of Chase Center and the Warriors to life!
#LoveBonAppetit #ChaseCenter #ESPNRankings #BayAreaEats #Warriors #TasteOfChaseCenter #CulinaryExcellence
Did you know that our Farm to Fork local purchasing program is now 25 years old?
Take a ...
Did you know that our Farm to Fork local purchasing program is now 25 years old?
Take a peek inside our latest issue of Bravo, which highlights the history of the program and where it's going next.
In 1999, our company made a pivotal shift. Alongside CEO Fedele Bauccio and other company leaders, Bon Appétit chefs and managers launched Farm to Fork, a program born out of the resolve to serve our guests the most flavorful food we could get our hands on. We were the first food service company to formalize a commitment to local sourcing.
"Our chefs really stepped up to work with the local farmers and communities,” says Fedele. “We gave them a roadmap, but they were the ones that really drove the program to its success."
By 2005, our groundbreaking commitment had become a movement. And, inspired by the burgeoning local food movement, we held our first ever Eat Local Challenge — and we just celebrated our 20th ELC!
But we didn't stop there. From 2009 - 2019, we were focused on expanding the spirit of Farm to Fork in the only way we know (with a lot of nuance! 😅):
🐄 Midsize Humane was added in 2011 to support operations such as midsize poultry and hog farms, cattle ranches, and dairies that meet stringent criteria, including a third-party animal welfare certification.
🎣 Fish to Fork was also developed in 2011, outlining what “local” and “small-scale” mean for both wild and farmed seafood.
🗣️ Locally Crafted was implemented in 2014 to highlight items made in traditional ways or businesses with a focus on uplifting communities.
As we push forward to today, we are proud to celebrate that we now have over 1,700 enrolled vendors and counting.
Additionally, we're increasing supplier diversity as our current focus, and our decentralized model of empowering teams to recruit potential vendors has been a boon.
As our Farm to Fork Sourcing Specialist Shira Kaufman explains, "We’ve been looking at our BIPOC-, women-, and LGBTQIA-owned vendors and seeing how we can better support them."
Check out the full Bravo article on page 22 at the link in our bio. #LoveBonAppetit #FarmToFork #LocalSourcing #SustainableFood #SupportLocal #EatLocalChallenge
Most Recent News
The Hangar: A Modern Food Hall That’s About to Take Off
On one of the streets leading into South San Francisco a blue sign reads, “The Birthplace of Biotechnology.” One of the newest developments in the fortress of biotech companies is The Hangar. Following their collaborations at Foundry & Lux, also in South San Francisco, and The Chandlery in Brisbane, Bon Appétit Management Company and Healthpeak teamed up with Flad Architects to create something less impenetrable, and more welcoming, than many of the nearby buildings.
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
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!