Bon Appétit Management Company

When BAMCO CEO Fedele Bauccio recently read a Pork Network op-ed by food industry and consumer advocate Rick Berman blasting the movement to ban gestation crates, he was moved to draft a response.

For the executive chef at Phoenix’s Musical Instrument Museum, local sourcing is a way of life, not merely a trend.

Bon Appétit-serviced St. Olaf College is featured in analysis of healthy dining on college campuses.

Popular mobile melts food truck expands into just-as-filling breakfasts.

San Francisco’s Public House, home of the SF Giants at AT&T Park, dishes out on beerunch, pairing beer with brunch food.

Bon Appétit at St. Edward’s University springs for the cost of offsite composting, mindful that the environmental benefits outweigh all other costs.

Bon Appétit commits more strongly to locally produced products; coffee switch from Starbucks to local Rival Brothers one example.

Get to know Executive Chef Edward Farrow, who self-describes as passionate, focused, hospitable, and patient. His culinary paths have all led to Bon Appétit Management Company’s compatible values.

Thanks to the 151 million meals it served nationwide last year—45 million in Silicon Valley alone, where it has 156 registered Farm to Fork vendors (out of more than 1,050 total)—and its profound impact on food services globally, Bon Appétit is truly changing the world all along the food chain.

Campus Farmers is a social networking website aimed at connecting campus growers across the nation.