Our Food Standards

Bon Appétit at Goucher College prides itself on offering fresh, innovative and nutritious cuisine to the campus community. The following is just a sample of our menu specifications and standards.

We create our menus based on seasonality and availability of regional fresh produce.

We offer vegetarian, healthy and nutritious entrees at each meal.

We prepare vegetables, in batches, at the last possible minute and serve in the smallest possible quantities.

We offer 2% and fat-free in our milk dispensers.

We prepare our salsas, pizzas and soups from scratch.

We make stock and sauces from scratch the day before its use to ensure the removal of fats.

All salad dressings are made from scratch, except non-fat and low-calorie.

We roast turkey and beef in-house for deli meat.

Our beef burgers are freshly prepared from lean ground round,never frozen.

We purchase fresh seafood when available.
Compliance with the Seafood Watch guidelines as recommended by the Monterey Bay Aquarium is encouraged.

We only use dolphin-safe tuna, packed in water.

We use only olive and canola oils for everyday salad dressings and in our cooking methods; specialty oils for other purposes, such as walnut oil, or chili oil and canola oil in all our fryers.

We do not allow the use of MSG.

We mash potatoes from fresh potatoes, never frozen, or processed.

We squeeze lemons to make fresh lemon juice for cooking and sauces.

Our baker prepares fresh cookies, muffins, cakes and pies on campus.

FARM TO FORK

Farm to Fork is a local produce growers program introduced in Fall 2003. This new venture took root in our commitment to freshness and quality. In our mission to provide the freshest in seasonal produce from local farmers, Bon Appétit at Goucher College is partnering with Maryland farmers who grow organically certified fruits and vegetables. Our goal is to be able to provide high quality fresh vegetables and fruits to you while contributing to the local business economy.

FOOD SAFETY

Bon Appétit Management Company takes food safety and sanitation very seriously.

We are proud that each food service manager has earned the National Restaurant Association’s ServSave certification. This program is recognized and accepted by more federal, state and local jurisdictions than any other food-safety training program.