Behind every Farm to Fork partnership is a story of a few individuals working hard to nourish their community and give back in many more ways than just food.
From Our Blog
It’s Women’s History Month!
During the month of March, Bon Appétit Management Company commemorates and celebrates the importance of women* in our food system by honoring our women culinarians, farmers, and leaders.
Women’s Work, But Not a Woman’s Profession
It’s the age-old culinary conundrum that reflects outdated gender roles: Why is the kitchen seen as women’s work but less often a woman’s profession?
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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
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Waste not, want... ricotta? 🐮
Our @stjohnscollegedining team had to get creative over their students' spring break: they had over 10 gallons of milk and additional milk products leftover, and went right to work to make sure that product wasn't wasted. The solution? Their Chef Kenny made ricotta cheese!
After a quick taste taste with crostini and roasted tomatoes, the rest of their cheese was added into lasagna for returning students!
#LoveBonAppetit #SustainableCooking #FoodWasteSolutions #FightFoodWaste
At our market hall in South San Francisco, our chefs are serving up fresh, handmade tortillas, ...
At our market hall in South San Francisco, our chefs are serving up fresh, handmade tortillas, crafted with care, and served with flavor. 🔥
🎥: @thehangarssf #LoveBonAppetit #FromScratchCooking #HandmadeTortillas #TasteOfSanFrancisco #SouthSanFrancisco
Why is the kitchen seen as women's work but less often a woman's profession? Here's where we currently stand:
👩🍳 Women have long held undervalued roles in feeding our society, often serving as the main cook in a household but rarely beyond.
📉 Women make up around half of the food service industry but are still less likely to hold positions of leadership: only 20% of professional head chef positions are held by women.
💰 Women earn 93 cents for every dollar earned by men in the food service industry.
But the future for women in the professional kitchen is bright!
📈 58% of culinary school graduates in 2020 were women, compared to 36% in 2016.
💸 Hospitality companies with more than 30% women on their executive teams are more likely to outperform those with fewer or no women.
We understand there is much work to be done to create a more equitable food system, and we are encouraged by the creative and talented women in the culinary field who continue to break down system barriers to achieve the respect, equal pay, and recognition they deserve.
Learn more about our commitment to gender and racial equity at the link in our bio. #WomensHistoryMonth #WomenInCulinary #GenderEquity #WomenInFood #WomenChefs #WomenEmpowerment
Most Recent News
Meet the Chicago Chef Behind the Obama Center’s Food Options
Two years after opening up bids, the Obama Foundation has announced the vendors that will handle the food and beverages for the Obama Presidential Center.
Emerson College Donates Leftovers To Local Students In Need
Leftover cafeteria food at Emerson College will be donated to local students in need this winter break. The Bon Appetit Management Company, which caters Emerson’s dining hall, is donating leftover prepared foods, produce, pantry, and refrigerated items to Food For Free, a non-profit helping fight food insecurity.
How Whitman College is Reckoning With its Past
On a recent Friday, the menu at Whitman College’s dining hall looked a little different than normal. There was roasted elk, fry bread with huckleberry jam, and cedar plank smoked rainbow trout. These “first foods” are representative of the region’s Indigenous people. And Whitman College will now have a station highlighting them on the first Friday of every month.
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!