Bon Appétit Management Company

Collaboration around our sustainability commitments deeply connects Bon Appétit to The Claremont Colleges we serve: Pitzer College, Claremont McKenna College (CMC), and Scripps College. 🤝 From a "Weight the Waste" competition to programs promoting composting, our West Coast Fellow Mitchell Everetts explores this unique relationship in his most recent blog recounting his trip to these three campuses: https://lnkd.in/gy3b4fnJ

Fungi are in the limelight right now, and our culinarians have a strong fondness for fungi rooted in function, aesthetic, and flavor. From sparking creativity to being Farm to Fork friendly, explore four reasons why we 🤎 fungi in the full article on page 48 of Bravo Fall 2024: https://lnkd.in/geqkTVQu

We've been working with The Common Market since 2010, when Bon Appétit’s University of Pennsylvania team struck up a partnership with the new non-profit dedicated to building sustainable and equitable local food systems. 👩🌾 Nearly 15 years later, Bon Appétit and The Common Market have grown together, with Bon Appétit-served colleges, universities, cultural institutions, and corporate headquarters sourcing from The Common Market in Pennsylvania, New York, Georgia, Texas, Illinois, and beyond. Read more about this storied, ever-expanding partnership here: https://ow.ly/XbO950UklAN

Our teams from Willamette University and Lewis & Clark College helped make wishes come true at the Make-A-Wish Foundation’s Fall Festival! The Fall Festival featured everything from pumpkin decorating to crown-making and games, and our teams were proud to feature an apple tasting table filled with five different apple varietals, apple-filled baked goods, and even educational recipes and handouts! Read more about the event here: https://ow.ly/vkcK50Ub4pz

What is "food sovereignty" and what does it mean for Indigenous peoples? In the face of an industrialized, consolidated food system, Native American advocacy organizations are working towards a self-determined and decolonized food system known as Indigenous food sovereignty. Learn more about their advocacy work and what the future of the food system could look like: https://ow.ly/xv9k50Ug9YY

Bon Appétit's latest issue of Bravo is plant-powered! 💪 Will it buffalo? It's a question our chefs have been asking as we work to put plants center stage. To grow a movement, first you need to plant a seed. In a series of plant-forward trainings held throughout the country last year, our culinarians were able to play with their food – literally! Executive Chef Chris Lenza led many of these trainings with the simple premise: Treat your vegetables with the same love, care, and respect you give your animal proteins. To explore how we’re pursuing a plant-forward future, check out the full Bravo article on page 36: https://lnkd.in/geqkTVQu

Hollywood's hottest place to eat according to The Hollywood Reporter? Bon Appétit-operated cafés at NBC Universal. "Steven Spielberg is among the thousands flocking daily to feast at the most upscale studio employee cafeteria in recent memory, Universal's the Marketplace," reports Senior Film Writer Pamela McClintock. From made-to-order sushi and barbecue salmon to pepperoni and hot honey pizzas and custom juices, The Marketplace now serves 1,600 to 1,700 meals each day (and about 20% of sales are vegan!). Read the full article from The Hollywood Reporter here: https://lnkd.in/gwhJJWsF

Have you heard of "The Three Sisters?" 🌽🫘 Long before the Americas were colonized, Indigenous peoples domesticated a host of plants and animals. The three sisters is the generally recognized name for cultivating maize, beans, and squash together. Learn more about this indigenous planting technique and its importance to food system resiliency in a blog from our archives for Native American Heritage Month: https://lnkd.in/gtFm24Xp

Have you heard of the concept of seed saving? 🌱 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. In particular, Indigenous farming practices like seed saving not only ensure the survival of important crops but also cultivate connections to rituals, food traditions, ancestors, and the surrounding ecosystem. Learn more about seed sovereignty in our most recent blog: https://lnkd.in/gU-Z_56c

Sand Hill Kitchen's "Bodega 2.0 sandwich ($12) is a winner, with a world of flavors captured between two slices of griddled levain.” We're proud to share that the Bodega 2.0 breakfast sandwich was ranked as one of the best in the Bay Area by The Mercury News. Created by Executive Chef Nicolai Tuban, the sandwich features Glaum Ranch eggs, Bravo cheddar, avocado, Calabrian chili mayo, and hot honey between griddled levain. You can also add house-made chicken apple sausage or Nueske's bacon! Check out the round up from The Mercury News at the link below and, if you're in the Bay Area, make sure you take a drive down the famed Sand Hill Road to grab a breakfast sandwich. 😋 https://lnkd.in/gkz9w7Mu