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Bon Appétit Management Company
Peter Abrahamson – St. Olaf College
Eating with the Seasons
Bon Appétit was founded by Fedele Bauccio with a mobile kitchen, a used card
table for a desk, and big plans.
We now serve more than 140 million meals a year in 32 states.
Bon Appétit is the leading progressive light in corporate and institutional food service and an inspiration to all of us in
the food world.
- Whole Foods Market Co-CEO Walter Robb
First to Use Only Whole, Fresh Ingredients
1987
Farm to Fork Program Launches1999
First to Commit to Sustainable Seafood Guidelines
2002
2002First to Serve Only RBGH-Free Diary
2002
First to Address Antibiotics in the Meat Supply2003
First to Switch to Cage-Free Eggs
2005
First to Tackle Food and Climate Change2007
First to Address Farmworker Rights
20092009
First to Commit to Pork Raised without Gestation Crates
2012
Why eat seasonally?Preparations should follow seasons
Produce is ready and ripeFood that grow together usually are pals
Foods are plentiful and less expensive
Menuing Local
Finding the right partnersStart small – think big
Seeking out foods that tell a storyHub versus individuals
Looking at the week globally to offset a high cost item(s)Flexibility to menu changes
We are chefs, dishwashers, managers, janitors, advocates, and believers.
Dream with us.
WWW.BAMCO.COM