Bon Appétit Management history

In the years following the official launch of our Farm to Fork preferred purchasing program in 1999, we’ve tackled myriad problems in the food system.

SUSTAINABLE SEAFOOD: For all seafood purchases, wild and farmed, Bon Appétit has adhered since 2002 to the sustainability guidelines for “Best Choice” and “Good Alternative” outlined by the Monterey Bay Aquarium’s Seafood Watch® program.

We’re proud to say that as a result of our work, a resolution was adopted by the board of our parent company, Compass Group, in November 2005 to phase in new purchasing standards for seafood.

On April 22, 2008, for our first annual Low Carbon Diet Day, all Bon Appétit cafés were transformed into “low-carbon learning” venues.

Campus Farmers is the Web 3.0 version of the Foundation’s 2009 Student Garden Guide.

On February 18, 2013, Bon Appetit terminated an employee for selling Girl Scout Cookies while on the job.

That’s why in May 2014 Bon Appétit launched a groundbreaking pilot program to work with our farmers, distributors, and chefs to save this cosmetically challenged produce from going to waste.

We’re the first in our industry to switch to sustainable seafood, rBGH-free milk, cage-free eggs, humanely raised ground beef, and pork raised without gestation crates (by 2015), and the first to address food’s role in climate change and the issue of farmworkers’ rights.

In January 2017, our waste programs manager created and disseminated a food pantry setup guide for Bon Appétit’s college dining teams with examples and best practices.

In May 2018 Bon Appétit became the first food service provider and major restaurant company to ban plastic straws in all of its locations (with an exception for people with disabilities).