Our Farm to Fork purchasing program isn't just a pie-in-the-sky ideal: it's rooted in partnerships that feel like family. 🤝 Case in point? The longstanding partnership between Case Western Reserve University and New Creation Farm, spearheaded by Campus Executive Chef and regional Forager Vincent Gaikens. Although our CWRU team regularly purchases ground beef, pork loins and shoulders, and beef brisket, this partnership goes far beyond procurement: https://ow.ly/ac8W50SUICN
Bon Appétit Management Company
Restaurants
Redwood City, CA 45,656 followers
Food Service for a Sustainable Future
About us
Bon Appétit Management Company (www.bamco.com) is an on-site restaurant company offering full food-service management to corporations, universities, and specialty venues. Based in Redwood City, CA, Bon Appétit has more than 1,000 cafés in 33 states, including ones for Google, Oracle, Emory University, and the Getty Center, as well as public restaurants such as STEM Kitchen & Garden and Public House in San Francisco. Bon Appétit chefs cook from scratch, including their sauces, stocks, and soups. A pioneer in environmentally sound sourcing policies, Bon Appétit has developed programs addressing local purchasing, the overuse of antibiotics, sustainable seafood, the food and climate change connection, humanely raised meat and eggs, and farmworker welfare. We're proud to have received numerous awards for our work, from organizations including the International Association of Culinary Professionals, the James Beard Foundation, Chefs Collaborative, Natural Resources Defense Council, Seafood Choices Alliance, The Humane Society of the United States, and Food Alliance. 
- Website
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http://www.bamco.com
External link for Bon Appétit Management Company
- Industry
- Restaurants
- Company size
- 10,001+ employees
- Headquarters
- Redwood City, CA
- Type
- Public Company
- Specialties
- sustainable food, food service, local food, restaurants, vegetarian, humanely raised meat, cooking from scratch, corporate food service, healthy food, and university food service
Locations
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Primary
201 Redwood Shores Parkway, Suite 175
Redwood City, CA 94065, US
Employees at Bon Appétit Management Company
Updates
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With approximately 38% of food in our supply chain going to waste — costing roughly $218 billion each year — the need for food waste reduction is overwhelming from an equity, economic, and environmental perspective. Our Waste Programs Manager Rose Benjamin recently attended the ReFED Food Waste Summit and learned more about actions being taken to end food loss and waste. Read about her discoveries in her most recent blog: https://ow.ly/MHO650SPguc
From Community Composting to National Strategies: Blueprints for Food Loss and Waste Reduction at ReFED’s Food Waste Summit
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Regenerative agriculture is the current "trend" in sustainable food, but have you heard of a Poultry-Centered Regenerative Agroforestry (PCRA) system? Reginaldo Haslett-Marroquin, the mind behind Minneapolis-based Fair Trade Certified Peace Coffee (and our Farm to Fork partner!), has recently shifted his focus to regenerative chicken production at Salvatierra Farms, which is part of a collective of seven farms where all farmers operate within the same PCRA ecosystem, sharing the same philosophy, and raising their product under the Tree-Range label. Our team at Carleton College is proud to support Regi in growing his farm business. We're also excited to contribute to the broader Poultry-Centered Regenerative Agriculture ecosystem as the farming network and non-profit continue to expand. Learn more about how Tree-Range is revitalizing agriculture as we know it here: https://ow.ly/ykwe50SHtSX
Farm to Fork Profile: A Vision for the Future of Regenerative Agriculture at Tree-Range Farms
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Congrats to our culinary team at Penn Dining who just won two silver awards in this year’s National Association of College & University Food Services (NACUFS) competition for Residential Special Event of the Year and Wellness & Nutrition Program of the Year! Show some love for the Penn Dining team below, and read more about their award-winning programming: https://ow.ly/brN450SBLWc
Penn Dining Wins Two NACUFS Awards for Their Events and Programming
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Sourcing truly local food isn't always easy, but the Bon Appetit at Roger Williams University team has built a leading local sourcing program by bringing the best of the state’s cornucopia of seafood, produce, and animal proteins to the students, faculty, and staff of Roger Williams University 🎣 Read about the three main purchasing strategies the RWU team, led by General Manager James Gubata and Culinary Director Jonathan Cambra, implement to regularly exceed their goal of purchasing 20% of their food locally: https://ow.ly/36Fr50Sx35o
Farm to Fork Profile: A Model for Local Sourcing at Rogers Williams University
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The Sand Hill Sundeck, our newest restaurant in partnership with DivcoWest, is a modern and sophisticated dining experience featuring a full-service modern eatery, a gourmet deli and boutique market, and a large sun deck with unbeatable views. Our Culinary Director Nicolai Tuban exclaimed, “The Sand Hill Sundeck is a celebration of the Bay Area, from a Bay Area guy.” Get a taste of the Sundeck: https://lnkd.in/g79ythef
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Say farewell to our east coast fellow Elise Dudley! Over the past two and a half years (and nearly 50 visits to our higher education accounts!), Elise has witnessed the stories behind the food served in our cafés. Read Elise's final blog to read her reflections on her time as a fellow: https://ow.ly/ii5E50SqssM
Stories and Reflections from Elise Dudley, our East Coast Fellow
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Timothy Pakron of Mississippi Vegan harnesses his love for food, photos, and plants in our interview with him for LGBTQ+ Pride Month. Read on below. ⬇️ Tell us a bit about how you first got into cooking and sharing recipes. My journey started as a young boy growing up in Mississippi. I was always fascinated by plants, mushrooms, and being creative. I had a big appetite, and I learned pretty early on that I was a bit more excited about food than most. I first started cooking in the 6th grade when I would make cookies for my teachers. How did Mississippi Vegan get started? A friend convinced me to start my Instagram (Mississippi Vegan). I immediately noticed that people were interested in what I was cooking. I merged my passion for creativity and cooking with my photography skills, something I studied as a studio art major in college. I started to learn more and more about food styling and food photography, and I realized that it was the perfect combination of everything that I love. Read the unabridged interview with Timothy here: https://lnkd.in/gFGZRKAr
Harnessing a Love of Food, Photos, and Plants: An Interview with Timothy Pakron of Mississippi Vegan
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Say goodbye to our West Coast Fellow Hillary Swimmer! 👋 We're excited to see how she'll apply what she’s learned at Bon Appétit in her continued food system work. Explore her takeaways to share from her time as a Fellow: https://ow.ly/jchR50SfE54
Lessons Learned as Bon Appétit’s West Coast Fellow
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Bon Appétit Management Company is thrilled to be partnering with Timothy Pakron of Mississippi Vegan for LGBTQ+ Pride Month. Timothy is a food blogger, photographer, cookbook author, and avid gardener who celebrates his identity as a vegan and a proud gay man, born and raised in the American South. His blog and debut cookbook, Mississippi Vegan: Recipes & Stories from a Southern Boy’s Heart, invites readers to explore the vibrant tradition of plant-based cooking that exists within Southern cuisine. Read more about Timothy's culinary journey and his goal to "reveal the secret tradition of veganism in Southern cooking" here: https://lnkd.in/gz8Te6r5
Celebrating LGBTQ+ Pride 2024 with Mississippi Vegan