Twin Cities�
9 ACCOUNTS
Best Buy World Headquarters Carleton College CHS Federated Insurance Macalester College Medtronic University of Northwestern - St. Paul St. Olaf College Target Corporation
Twin 24 CAFES
Too many to list!
Cities 614 EMPLOYEES
75 FARM TO FORK PARTNERS Just to name a few...
Tiny Footprint | coffee Farmer’s Hen House | eggs
76 Managers
Ferndale Market- turkey farm
538 Hourly
Hidden Streams | pork, produce, honey The Good Acre | produce Minntofu | tofu Open Hands Farm | produce, herbs
MEET BON APPÉTIT ----------------We’re Bon Appétit Management Company. Our food is cooked from scratch, including sauces, stocks, and soups. (Salsa, too!) A pioneer in environmentally sound sourcing policies, we’ve developed programs addressing local purchasing, overuse of antibiotics, sustainable seafood, the food–climate change connection, humanely raised meat and eggs, and farmworkers’ rights. Most importantly, the meals we serve are not only delicious, they also embody core values – about wellness, dignity, community, and conservation – that we take very seriously. We define sustainability in the following way: 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 Bon Appétit follows many kitchen principles to assure the highest level of food quality and the most flavorful, nutritious options for our guests.
A few thoughts from some of our Farm to Fork partners...
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I’m eternally grateful for our partnership with the Bon Appetit team, we would not be where we are today without their and their clients support. The personal relationships we’ve developed and frankly at times their mentorship continue to sustain us as we try to do our part in forging a sustainable future. Alan Krohnke Co-founder - Tiny Footprint Coffee
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The Good Acre is a 501c3 wholesaler in Falcon Heights that buys from over 140+ diversified vegetable farmers in MN, offers a convenient e-commerce ordering portal, and ships direct to our customers within 70 miles of the Twin Cities. We seek bold, transformational change
in our food system and envision a future where institutions take local sourcing one step further to include racial equity in their awards. Thanks to our partnership with local Bon Appétit accounts, we are shifting the framework of what’s possible in our supply chain. We are very thankful for the multi-years of partnership with many of our BA accounts and are wellaligned to help every kitchen hit 20% of their local sourcing goals. Micah Helle The Good Acre
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THE [DELICIOUS!] FOOD F R O M S C R AT C H
Meals Cooked From Scratch by our Passionate Chefs No corporate recipes or cycle menus here, please! “From scratch” means everything, from stocks and sauces to salsa and pizza dough.
B U Z Z - W O RT H Y
“Seasonal” and “Local” Ingredients are More Than Just Buzzwords They’re the cornerstone of every menu. We source as many ingredients as we can (at least 20%!) from small, owner-operated farms and fisheries within 150 miles of the cafe, we source from farmers right up the road, like Open Hands Farm, with whom we have maintained a decades-long partnership. Not only does local food taste better, but it means that we get to support our community.
S O C I A L LY R E S P O N S I B L E I N G R E D I E N T S
Sourced in an Environmentally and Socially Responsible Manner Bon Appétit began making commitments to sustainable and ethical practices long before it became trendy. We serve only cage-free, certified humane eggs; sustainable seafood; certified humane ground beef, and pork raised in group housing instead of inhumane gestation crates — and that’s just a sample of our many commitments.
A SUPPORTIVE APPROACH...
TO MEETING DIETARY NEEDS Our chefs are committed to providing guests with an abundant variety of plantforward, vegetarian, vegan, and made without gluten-containing ingredient dishes each and every day. Our team is trained in food allergen awareness using resources certified by FARE, the world’s leading food allergy advocacy organization. All Bon Appétit managers receive annual training, and hold workshops and daily pre-service meetings with our staff to ensure that the safety of our guests is top of mind. Descriptive nomenclature identifies major allergens and gluten in menu naming and descriptions and all ingredient-related questions should be directed to our chefs or managers to ensure your safety.
FELLOW + CAMPUS ENGAGEMENT The Bon Appétit Fellows are recent college graduates who are sustainability champions on campuses that we serve. Here’s just a snapshot of some recent fellow visits...
1 2 3 4 5
1 | H E A LT H Y K I D S W I T H L O C A L E L E M E N TA RY
Cornell College
Fifteen little chefs adorned in Bon Appetit aprons joined for a Healthy Kids Cooking Class led by Executive Chef Jay Schworn. After identifying all six plant parts, we did some adventurous taste testing of jicama, watercress, and edible orchids! After eating the edible flower, one little chef noted, “it takes like spinach!” For our fruit and vegetable-focused recipes, we made garden tacos and fruit kabobs. With the help of Chef Jay, our little chefs made homemade pico de gallo... squeezing fresh lime juice and mixing together the tomato, onion, garlic, and green bell pepper— check out that intense concentration!
2 | EMPTY BOWLS COOKING CLASS
Carleton College
Executive Chef Mike Carlsen hosted a cooking class for a small group of students in honor of the Empty Bowls event they had coming up. Each year, Empty Bowls is a campus-wide event to raise awareness and funds for community members experiencing food insecurity and hunger through the Community Action Center. They sell student-made ceramic bowls filled with delicious soup made by Bon Appétit. This year, they made a potato and spring onion soup, which Chef Mike demonstrated. We learned how to dice, julienne, and slice spring onions and explored the exciting world of garnishes.
3 | W E I G H T H E WA S T E
Carleton College
Partnering with campus committees ECO and FRN, we ran a Weigh the Waste event during lunch. As a way to highlight the waste tracking system used by our culinary team back of house, we used Waste Not 2.0 to track students plate waste. One of the coolest features of this was having access to the data calculations produced by Waste Not ON THE SPOT! We collected 39 lbs of waste from 292 participants (an average of 2.08 oz per person), which was equivalent to the water used from 232 showers and emissions from 94 lbs of coal burned. We also educated students on the fact that food waste is always composted, which many were not aware of!
4 | A P P L E TA S T I N G
Macalester College
We offered samples of three apple varieties including Honeycrisp, Haralson, and Sweetango from Minnesota-grown Farm To Fork partner Untiedt’s Farm. Over one hundred students particapated. How ‘bout them apples!?! This was a great opportunity to highlight our year-round commitment to local farm partners!
5 | TA B L I N G W I T H E N V I R O N M E N TA L C O A L I T I O N
St. Olaf College
We partnered with Environmental Coalition Members to host a table right outside of the cafe during a busy lunch period. We engaged hundreds of students by offering samples of local pork sausage from Farm to Fork partner Fischer Family Farms in Waseca, MN and refreshing watermelon mint agua fresca - perfect on a hot Minnesota day! Students were so excited to taste test, as well use their sense of smell in an Herb ID game to identify herbs.
EVERY SEASON IS AN ADVENTURE!
H E R E ’ S W H AT W E A R E U P T O AT O T H E R L O C A L A C C O U N T S
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