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.
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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.
The Hottest Place to Eat in Hollywood is a Studio Cafeteria
Steven Spielberg is among the thousands flocking daily to feast at the most upscale studio employee cafeteria in recent memory, Universal‘s the Marketplace. Jake Holland, executive sous chef, NBCUniversal-Bon Appétit, says 1,600 to 1,700 meals fly out the door each day and about 20 percent of sales are vegan. “The Marketplace has definitely been great for morale,” says one NBCU staffer.
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Fedele Bauccio in 7×7 Magazine
At Bon Appétit Management Company, we’ve been lucky enough to get some great press. Writing in the New York Times, Mark Bittman has called us “the most principled food services company in the country” and the “future of cafeteria food.” The Washington Post said that we’re “working to reshape American agriculture.” Our CEO Fedele Bauccio “often doesn’t get credit outside the industry for being a trailblazer. But let me tell you: His impact on the local-sustainable movement is big. Like 136.5-million-meals-served-just-last-year big,” according to a profile in 7×7.
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What We’ve Learned in 25 Years of Supporting Local Food Communities
Redwood City, CA (September 16, 2024) – Bay Area-based food service innovator Bon Appétit Management Company has synthesized our insights and best practices for sourcing local food into a white paper, Sowing Success: Local Food Purchasing Insights from 25 Years of the Farm to Fork Program. The paper outlines key findings from our groundbreaking program, […]
New Dining Experience, Sand Hill Sundeck, Brings Elevated and Gourmet Offerings to Menlo Park
San Francisco-based DivcoWest, a DivCore Capital Company, in partnership with Bon Appétit Management Company, is proud to announce the opening of Sand Hill Sundeck, a new multi-faceted restaurant concept located in the heart of The Ranch campus within the Sand Hill Collection (“SHC”). Set high on the crest of Sand Hill Road, and unlike any other restaurant in the area, the Sand Hill Sundeck delivers a modern and sophisticated dining experience. Guests at Sand Hill Sundeck will experience a new menu that draws inspiration from the classic traditions of an East Coast delicatessen with San Francisco’s iconic Italian North Beach favorites.
Chico Marx, A Playful New Dining Concept Opens in South San Francisco
Where sun-drenched flavors of Latin America, Spain, and California meet for a lively take on lunch and happy hour.
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Whether you’re a reporter for a student newspaper or the Wall Street Journal, we’re here to help you set up interviews, get hi-res images and logos, and more.
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Latest Blog Posts
A Full Circle of Care for the Holidays
Every year for the holidays, we choose an organization whose mission aligns with our own and give a gift on behalf of our clients. This year, in the spirit of caring, we’ve donated to three organizations around the country that together, create a full circle of care.
People-Powered Sustainability at The Claremont Colleges
At The Claremont Colleges, also known as the 7C’s, Bon Appétit manages dining at Pitzer College, Claremont McKenna College (CMC), and Scripps College. Each campus feels completely unique, with its own staff, student culture, and cafés, but our shared commitment and collaboration around our sustainability commitments connects us all. Sustainability is embedded in their culture, thanks to the managers’ tireless efforts and close partnerships with students.
Exploring Indigenous Food Sovereignty
Indigenous people have been working in harmony with the land in North America for millennia. To preserve these distinct food traditions and the cultures, customs, and languages they represent, Native American advocacy organizations are working towards a self-determined and decolonized food system known as Indigenous food sovereignty.
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Latest Issue of Bravo, Our Company Magazine
Bravo is our “almost quarterly” internal company magazine. With 80 to 100 pages’ worth of fun and informative news about our Farm to Fork vendors, kitchen gardens, and special events held at Bon Appétit accounts around the country, it showcases our commitments in action — day in and day out.
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Quarterly Sustainability Highlights e-Newsletter
Keep up to date on our latest programs, partnerships, news, and more with the Quarterly Sustainability Highlights email. Read the latest, or sign up here.