The Good, the Bad, and the Not Worth It: Navigating the Holiday Dessert Table
How can I manage the onslaught of sweets during the holidays?
Wellness Tips: Why You Eat (or Don’t) When You’re Stressed
Why does stress affect my appetite so dramatically?
Slow Down and Savor: Eating Mindfully to Nourish Your Body and Mind
Americans put a lot of emphasis on what we should or should not be eating, or what diet plan is going to miraculously shed that unwanted weight forever. Yet, many of us never think about how we are eating.
Wellness Beyond Your Plate: 3 Key Factors to a Healthier You
When it comes to getting healthy, what’s the first thing that comes to mind? For many, nutrition and what we eat is at the forefront of wellness. But what if we told you that’s only part of the picture?
Farro with Roasted Delicata Squash, Kale, and Sherry Vinegar
With hearty farro and fiber-loaded vegetables, this recipe promises to “squash” your hunger. Concerned about bitter kale? Don’t fret, the sherry vinegar will cut the bitterness and leave nothing but luscious greens.
Meeting Many Needs
At Bon Appétit, we plan café-specific menus and cook from scratch in each location. From simmering stocks to finishing sauces and roasting meats, our approach to food allows us to provide fresh foods from whole ingredients. Our approach allows guests to customize many cafe options to meet their personal dietary goals. We love to hear from you and can assist you in identifying your choices or even prepare foods to meet your needs.
We Have No Corporate Recipes
Our kitchen philosophy is simple. We cook from scratch using fresh, authentic ingredients. We start with food in its simplest, most natural form. We purchase local and seasonal products that bring our food alive with flavor and nutrition. Our freezers are small, and our deliveries of fresh produce and whole foods are big.
We care about our guests. We care about what you like, and we care about your health. We know which cooking techniques preserve flavor and nutrition to produce healthy, delicious dishes. Our global cuisine is crafted using hands-on research with real people in real kitchens.
Tour Our Kitchens
We pay attention to every detail, from the food we choose, the the way it arrives, how it is cooked in the kitchens and served in the café.
Our Well-Being Commitments
We take a macro view of wellness. Our menus are designed not just to optimize your health, but to help our communities and environment thrive, too. We know our guests have a range of interest in and knowledge of health and nutrition. We aim to meet you where you are and to give you the information and choices that you’re looking for.
Farm To Fork
Farm to Fork is a companywide initiative to buy locally, formalized in 1999. Our first choice is to purchase seasonal ingredients from small, owner-operated farms and ranches within a 150-mile radius of your café — at least 20 percent of every dollar we spend. Food grown locally is fresher, better tasting, and often has greater nutritional value. Our commitment to local food is about preserving biodiversity, protecting open space, supporting family farmers, and keeping money invested in your community.
A sustainable future for food service means flavorful food that’s healthy and economically viable for all, produced through practices that respect farmers, workers, and animals; nourish the community; and replenish our shared natural resources for future generations.
—Bon Appétit Management Company’s definition of sustainability
Our path toward greater social responsibility and sustainability started as a quest for flavor. When you cook from scratch, you want the freshest ingredients. That led us to launch our Farm to Fork program back in 1999, long before local food became the phenomenon it is today. Working directly with farmers and ranchers opened our eyes to the many problems of our modern food supply: while it is abundant and cheap, it has many hidden costs, such as environmental pollution and worker abuse.
We want to play a part in making it better.
Leading by example
We are proud to be the first food service company to commit to:
- Supporting local agriculture (with a defined purchasing target), since 1999
- Striving to serve only seafood that meets Seafood Watch® sustainability guidelines for commercial buyers, since 2002
- Reducing antibiotic use in farm animals (2003)
- Serving rBGH-free milk (2003)
- Switching to cage-free shell eggs (2005) and cage-free liquid eggs (2016)
Do you have a specific question about nutrition or the foods that are served in your Bon Appétit café? Please browse the previously asked questions below or contact our wellness team using this form.