Bon Appétit Policies

Bon Appétit Management Company is an onsite restaurant company offering full food service management to corporations, universities and specialty venues. We are committed to sourcing sustainable, local ingredients and preparing fresh food from scratch for all our 400 cafés throughout the country. A pioneer in environmentally-sound sourcing policies, Bon Appétit has developed programs addressing local purchasing, the overuse of antibiotics, sustainable seafood, cage-free eggs, the connection between food and climate change and, most recently, farmworker rights. Through our fellows program, young advocates who were sustainability champions on their campuses work directly with farmers to assess overall sustainability, and visit campuses across the country to involve and educate students. For our efforts, we’ve received awards from organizations like the Natural Resources Defense Council, Seafood Choices Alliance, The Humane Society of the United States, and Food Alliance.

We believe that food service serves a much larger purpose for the community. Dining rooms and cafés are gathering places. Breaking bread together helps to create a sense of community and comfort. We are honored to fill an important role on the Goucher College campus and strive to exceed the expectations of our guests.

Farm to Fork
Over a decade ago, we launched our groundbreaking company-wide initiative to buy locally. Today, we spend over $55 million per year supporting nearly 1000 small local farmers and artisans, all within 150 miles of our cafés.

Responsible Disposables
We offer a range of responsible disposable products to decrease our environmental footprint.

Sustainable Seafood
All of our seafood is purchased in accordance with the Monterey Bay Aquarium’s Seafood Watch guidelines for sustainability and our fish is never air-freighted.

rBGH-Free Milk and Yogurt
We serve milk and yogurt free of artificial bovine growth hormones.

Antibiotic Reduction
Our turkey breast and chicken is raised without antibiotics as a routine feed additive, and our hamburgers are made from natural beef from cows fed a vegetarian diet and raised without artificial hormones or antibiotics.

Circle of Responsibility
With this comprehensive educational program, we help our guests learn about how their food choices impact the environment, community and personal well being.

Bon Appétit Foundation
The Foundation educates consumers, institutional purchasers and culinarians about the underlying dynamics of the food web, and works to catalyze change in the food system.

Cage-Free Shell Eggs
Our shell eggs are Certified Humane and cage-free.

Eat Local Challenge
This annual event challenges our chefs to prepare a meal made completely of local ingredients from within a 150-mile radius.

Mercury Awareness
We provide information to protect our guests from mercury and help them make informed seafood purchases at home.

Low Carbon Diet
Did you know that a full 1/3 of greenhouse gas emissions come from our food system? Through this revolutionary program we are reducing greenhouse gas emissions created by the most impactful areas of our business by at least 25% over three years and educating guests to do the same. On Low Carbon Diet Day, all Bon Appétit cafés are transformed into “low carbon learning venues” to educate our guests about the impact their food choices have on climate change. Our Low Carbon Diet Calculator is an interactive, web-based tool that helps our guests compare the carbon impact of different foods.

Student Garden Guide
A comprehensive guide about how college students operating gardens on campus can best work with their onsite food service operations.

Agreement with the Coalition of Immokalee Workers
Partnering with the Coalition of Immokalee Workers, we established game-changing fair labor requirements for Florida tomato growers.