This fall, teams from Willamette University and Lewis & Clark College joined the Oregon chapter of the Make-A-Wish Foundation for the Foundation’s Fall Festival. From pumpkin decorating to crown-making and games, magic was made at this community-building event.
From Our Blog
Saving Seeds: Honoring Indigenous Farming Practices
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.
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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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Have you heard of "The Three Sisters?" 🌽🫘 Long before the Americas were colonized, Indigenous peoples domesticated a host of plants and animals.
What are The Three Sisters?
Simply put, this is the generally recognized name for cultivating maize, beans, and squash together. The technique that brought the three sisters into harmony involved companion planting, with each plant protecting and nourishing the other plants around it.
Corn was planted first so legumes have a trellis to climb ➡️ beans fix nitrogen to enrich and fertilize the soil ➡️ squash gathered around the base of the corn and beans to help retain soil moisture and nutrient availability
What's the history of the technique?
An archaeological site from around 7,000 years ago shows evidence of domestication of maize, beans, and squash, which would be grown together across the Americas in climates as distinct as the lands of the Haudenosaunee (Iroquois) people in the northeast, to the southwest where the Pueblo people practiced dry farming techniques.
What can we learn from The Three Sisters?
This technique creates resilient crops even in places like the southwest that received little rainfall. In our own era of compounding climate crises, learning from indigenous techniques like the three sisters is more important than ever. Working with nature, instead of against it, can help increase the resiliency of our food system.
#NativeAmericanHeritageMonth #NAHM #ThreeSisters #CompanionPlanting #IndigenousAgriculture #ClimateResilience #FoodSovereignty
POV: Us clinging on to pumpkin spice season out of principle. (November is still fall! Let us have ...
POV: Us clinging on to pumpkin spice season out of principle. (November is still fall! Let us have our fall beverages a little longer!)
🎥: @oxforddining #LoveBonAppetit #PumpkinSpice #FallVibes #FallBeverages #CoffeeLovers #FallFlavors #FallFaves
The Bon Appétit at Union College team partnered with the Black Student Union (BSU) to celebrate ...
The Bon Appétit at Union College team partnered with the Black Student Union (BSU) to celebrate Kwanzaa! The BSU hosted an educational tabling event and helped our team craft a menu for the event, which included blackened Cajun catfish and shrimp, spicy jollof rice, candied sweet potatoes, and cornbread!
#LoveBonAppetit #Kwanzaa #KwanzaaCelebration #BlackStudentUnion #CulturalCuisine @unioncollege_dining
Most Recent News
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.
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
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!