Bon Appétit Management Company

“Gestation crate free” means no use of gestation crates, right? To the large pork producers, apparently not. Here’s how I wound up in a hog barn in Pennsylvania.

Recycling works only if it is financially feasible, and — guess what — it’s not feasible if we do it wrong! Here’s how you can stay part of the solution.

By turning imperfect peppers into Dad’s World Famous Chili, General Manager Derek Whitney shares how we can all make a difference by “picking the ugly one.”

One wonders how we ever ended up where we are today. We never voted or ever had a conscious say on the transformation of agriculture from what it used to be to what it has become.

You can take the boy out of the kitchen, but you can’t take the kitchen out of the boy.

How Bon Appétit Management Company defines “food service for a sustainable future,” that tagline that follows our company name, also defines our very identity as a company. In honor of our quarter-century anniversary, we asked our employees and others to brainstorm with us. Here’s the result.

What can you possibly say in 140 characters? A lot, actually! “Twitter chats” are free-form discussions in which people weigh in on a given topic, using an agreed-upon #hashtag. They can be a fun way to tap into the “hive mind.” This Thursday, at 12 p.m. Pacific time, we’ll be hosting a Twitter chat about what “food services for a sustainable future” should look like for Bon Appétit Management Company – follow along via #BAsustain!

“Which is better for the environment and the economy — a tomato grown nearby or one from the supermarket?” That’s how USA Today starts off a recent piece titled “Local food is trendy, but is it really more eco-friendly?,” discussing two new books that claim to debunk the idea that it is. This argument is a pretty moldy one — it’s been floating around since we launched the Eat Local Challenge, back in 2005 — and it surprises me that anyone still likes to take a bite of it.