Bon Appétit Management Company

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

We're proud to share that the Chase Center has been named #1 in Arena Food by ESPN — and #3 overall! “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 Big congratulations to Culinary Director Kristela Nazario-Mendoza — the only female culinary director amongst all NBA arenas — and all the Bon Appétit at Chase Center team members who have brought the delectable culinary vision of Chase Center and the Warriors to life! Get the full rankings from ESPN here: https://lnkd.in/gKbdDSxD

Did you know that our Farm to Fork local purchasing program is now 25 years old? From its initial goal in 1999 of sourcing the most flavorful food we could get our hands on to our current aim of increasing supplier diversity, Farm to Fork has become a cornerstone of the Bon Appétit culture. Check out the full Bravo article exploring the history (and future!) of Farm to Fork on page 22 here: https://lnkd.in/geqkTVQu

What is local seafood? ?? This National Seafood Month, we're not only highlighting how our chefs abide by Seafood Watch guidelines but also how they're encouraged to seek out locally caught or raised seafood through our Fish to Fork program! Fish to Fork grew out of a desire to expand our local purchasing program to include nuanced, specific guidelines for local, small-scale seafood, and we're proud to feature two of our most reliable local seafood partners Greene Prairie Aquafarm and Fishing Vessel St. Jude in our latest blog: https://ow.ly/GHJJ50TVGAJ

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