Graphic showing waste food oil conversion to biodiesel
  • Eliminated use of dining trays and began offering reusable, to-go containers.

  • Farm to Fork
    Farm to Fork is a Bon Appétit 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 campus. 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. Bon Appétit aims to spend at least 20 cents of every dollar with our network of over a thousand Farm to Fork suppliers. By doing so, we aim to strengthen our regional food systems so that everyone in our communities can eat well not just today, but for the future.

  • Animal welfare
    Our ground beef is humanely raised.
    No foie gras or crate-raised veal.
    Shell eggs and pre-cracked eggs are certified cage-free.
    Vegetarian/vegan options offered every meal day.
    Pork is produced without gestation crates.
    Our chefs strive to serve only seafood species that are rated Green and Yellow according to Monterey Bay Aquarium’s Seafood Watch® guidelines for commercial buyers.

  • Antibiotics and hormones
    We buy chicken and turkey raised without the routine, non-therapeutic use of antibiotics in feed and water.
    We source our ground beef from animals never, ever given antibiotics or artificial hormones.
    Our milk and yogurt comes from cows not given bovine growth hormone, a.k.a. rBGH.

  • Fair Trade
    Baking chocolate: On Valentine’s Day 2011, Bon Appétit became the first food service company to purchase Fair Trade Certified baking chocolate companywide. We selected Cordillera Fair Trade Certified™ chocolate, which is unusual in that it is made from cacao beans — a blend of Criollo and Trinitario — not only grown in Colombia, but also processed there. (Cordillera has since dropped its certification but states that its operation still adheres to Fair Trade principles and standards. We are evaluating how to proceed.)

    Chocolate bars, bananas, and coffee: All year round, various Bon Appétit cafés around the country — from Lesley University in Cambridge, Mass., to St. Olaf College in Minnesota and TASTE at the Seattle Art Museum — offer Fair Trade items for our guests. We are proud to support local roasters of Fair Trade Certified, shade-grown and/or organic beans through our Farm to Fork program. Fair Trade Certified coffee from Chesapeake Bay Roasting Company and chocolate from TCHO Chocolate, as well as fair trade movement products such as sugar from Equal Exchange Sugar, are some of the many items we are proud to purchase.

    Fair Trade uniforms: We launched a pilot program to supply Fair Trade Certified shirts made from 100% Certified Organic cotton to student employees in several of our university cafés. Managers can choose Fair Trade shirts in a variety of colors, and with a slogan that reads, “Organic, Fair Trade…This Uniform is Ethically Delicious!”