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