Every November, Bon Appétit Management Company takes the time to reflect on the rich cultural heritage of Native Americans, whose deep ties to the land have cultivated traditional knowledge systems over centuries. Indigenous farming practices are an essential part of the cumulative wisdom that has been passed down over generations. These agricultural customs not only ensure the survival of important crops, but a connection to rituals, food traditions, ancestors, and the surrounding ecosystem.
Featuring Our Fin-tastic Fish to Fork Partners
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.
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.
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.
Eight Ways Corn is Used Across Latin America
Throughout Central and South America, we can find corn as a foundational food in many diverse cuisines, revealing its impressive versatility and cross-cultural importance over time. Here are eight different traditional dishes showing the breadth of corn, from a savory staple to a sweet treat!
Corn Chronicles: The History and Impact of Maize in the Americas
For Native Peoples in Mesoamerica, corn was considered a sacred grain, a gift from the gods, and a source of life. Maize was more than just a staple food but helped inform a rich spiritual and cultural identity that lives on to this day.
Fair Treatment and Fair Pay: Celebrating Fair Trade Month
Every October, Bon Appétit Management Company recognizes Fair Trade Month by educating our guests about the importance of the internationally recognized certification for ethically made products, which supports equitable global supply chains.
Celebrating Amazing Maize for Hispanic Heritage Month
Each year, Bon Appétit Management Company takes advantage of the opportunity to honor and celebrate the cultural heritage of our team members and guests who identify with the Hispanic and Latinx community. Hispanic Heritage Month takes place from September 15th to October 15th, and we are thrilled for the chance to recognize and uplift the voices of our culinarians through their recipes and food traditions.
Sowing Success: Our New White Paper Highlights Lessons Learned from 25 Years of Purchasing Local Food
In honor of the 25th anniversary of Farm to Fork, our groundbreaking local sourcing program, we’ve synthesized our many lessons learned into a white paper, Sowing Success: Local Food Purchasing Insights from 25 Years of the Farm to Fork Program.