Bon Appétit's Sustainability Efforts

Bon Appetit prides itself on being a “food service for a sustainable future,” but what does this mean? 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.” At Cafe Mac, we are committed to sustainable practices both in and out of the kitchen. 

Bon Appetit launched its Farm to Fork program in 1999, long before local food even became popular. This program requires that at least 20 percent of ingredients come from small, owner-operated farms, ranches, and artisan producers within 150 miles of our kitchen. This commitment to local food helps to preserve biodiversity, protect open space, support family farmers, and more. Cafe Mac at Macalester College sources fresh ingredients and products from over 15 local farms. Want to learn more about our local farmers? Check out our Farm to Fork map at https://macalester.cafebonappetit.com/farm-to-fork/

Bon Appetit is leading the food service industry towards a more sustainable future. In fact, we are the first food service company to support local agriculture, switch to rBGH-free milk, source from cage-free hens, commit to Fair Trade tea, ban straws in the country, and much more. 

• 1999- ‘Farm to Fork’ local food program
  
• 2002- ‘Seafood Watch’ sustainable fisheries guidelines
  
• 2002- RBGH-free milk
  
• 2005- Eggs sourced from cage-free hens
  
• 2007- Low Carbon Diet program to reduce company’s carbon footprint
  
• 2011- ‘Fish to Fork’ sustainable seafood program
  
• 2015- Fair Trade Certified tea
  
• 2018- Banned straws and plastic stirrers
  

Find out more about Bon Appetit’s leadership in sustainability at http://www.bamco.com/timeline/

This post was written by Lianna Goldstein, a student worker in cafe Mac working on sustainability and student engagement.