Bon Appétit Management Company

Meet the seafood superstars on our college campuses! 🤝 For students and academics concerned about ocean issues, ensuring campus dining halls serve sustainable seafood is a top priority. That’s where Bon Appétit Executive Chefs Jonathan Cambra, Mike Carlsen, and Francisco Ramirez come in! A key part of Bon Appétit’s long-standing commitment to purchase sustainable seafood in alignment with Monterey Bay Aquarium’s Seafood Watch Program is and has always been chefs who are passionate about seafood. Learn more about the superstars bringing this commitment to life: https://ow.ly/40Gu50TSJ8S

Our commitment to Fair Trade Tea is worth savoring. 🍵 In October 2015, we were the first food service company to commit to sourcing Fair Trade tea in our cafés nationwide. Nearly 10 years later, we are as committed as ever to the enhanced social responsibility and transparency that the Fair Trade label provides. Learn about our commitment and what's in your cuppa here: https://lnkd.in/g6qXn4R2

We know a question that has been pestering you for a while: fished or farmed? 🎣 In honor of National Seafood Month, Bon Appétit has done a deep dive with Morgan Smith from Monterey Bay Aquarium's Seafood Watch to get to the bottom of this dilemma. From discussing their rating system to understanding the differences between fished and farmed, this Q&A will have you feeling like a seafood expert: https://ow.ly/vSJZ50TQ2FK

Forget having your cake and eating it, too, we want to have our CHEESE and eat it, too. 🧀 Our Farm to Fork partner Point Reyes Farmstead Cheese Company in Marin County, CA is a woman-owned family business of cheese makers raised by dairy ranchers. Learn more about our long-term relationship with this award-winning cheese producer: https://ow.ly/uaye50TLJNn

Did you know that the markets for bananas, coffee, tea, and chocolate are volatile to price changes? Or that the supply chains are highly vulnerable to exploitation? That's why fair trade entered the scene back in the 1950s in an effort to create fair, safe working conditions while enriching folks growing and harvesting these goods! We are proud to source Fair Trade tea companywide, working towards better conditions and compensation for producers this Fair Trade Month and beyond! Learn more about Fair Trade certifications, including more about price minimums and premiums, here: https://ow.ly/Eg4P50TJX3h

Our new West Coast Fellow Mitchell Everetts’ journey began as many have before him: with family. From watching his dad cook meals at home and home economics courses in high school to drawing inspiration from culinary greats like Anthony Bourdain, Mitchell’s obsession with food has culminated in the Bon Appétit Fellowship. He's inspired by the stories behind our food and driven by the belief that “good food is one of our species' most powerful tools for building community.” Read his first ever blog about what drew him to the Fellowship here: https://ow.ly/Ufoh50TLJmy

This National Seafood Month, we are diving into how we ensure our seafood is sustainably caught or raised with the help of our partner, Seafood Watch! The Monterey Bay Aquarium Seafood Watch Program evaluates seafood options to create species preferences to benefit the health of ocean ecosystems. Based on the Seafood Watch guidelines, our chefs at Bon Appétit are required to source green or yellow rated species, avoiding the most damaging red-rated species. Follow along for the rest of the month as we interview Seafood Watch's Morgan Smith, explore what local seafood means to us, and highlight seafood superstars at our education accounts! #NationalSeafoodMonth #SeafoodMonth #SeafoodWatch #SustainableSeafood #EatLocalSeafood

Ever wondered how that sweet corn got into your chili and cornbread? Look no further than the history of Indigenous civilizations in the Americas. Thousands of years ago, corn was a wild grass with a dozen tough kernels. Native Peoples in Mesoamerica considered corn a sacred grain, a gift from the gods, and a source of life. Because corn informed a rich spiritual and cultural identity, Indigenous communities often evolved together with corn. As they hand-selected more suitable traits for maize, their oral histories, spiritual practices, and social structures changed. Learn more about how these Indigenous communities used maize in their food here 👇 https://ow.ly/MQ9G50TJ2ik

There wasn't just one passion that drew our new Midwest Fellow Grace Mennerick to food systems work, but it did all start with horses! 🐎 Read Grace's first ever blog for Bon Appétit about her journey to the Bon Appétit Fellowship here: https://ow.ly/6bqv50TI3m5

At Bon Appétit, no two locations are the same, but the partnerships our teams have with the campus farms at St. Olaf College and Carleton College in Northfield, MN share striking similarities. For over a decade, students at both colleges have worked in collaboration with Bon Appétit and faculty advisors to build leading campus farms. We're proud to regularly purchase thousands of pounds of produce each year from these campus farms, which are also part of our Farm to Fork program. Learn more about The Carleton Student Organic Farm and St. Olaf's Garden Research and Organic Works (STOGROW) here: https://ow.ly/1ouq50THjLh