News from Bon Appétit: Row 7 Seeds Partnership, Planning a Plant-Forward Future, and More
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Summer 2019 Sustainable Food Highlights Header

Dear Friends:

It’s a busy summer for Bon Appétit. Between preparing for the opening of Chase Center, the new home of the Golden State Warriors, in San Francisco in just over a month, to multiple corporate and higher-education openings, we’re thriving. Personally, I’ve barely had time to slow down and enjoy the simple pleasures that summertime usually brings — ripe peaches and tomatoes and lazy afternoons spent outside with family and friends.

Bon Appétit CEO Fedele BauccioOn top of the new dining experiences we’re creating, we continue to innovate. We have an exciting new partnership with Dan Barber’s Row 7 seed venture, have created a strategic team of chefs and nutrition experts to deepen our cultural commitment to plant-forward dining, and have helped our clients gain accolades for innovation in wellness.  

I’m proud of the way Bon Appétit continues to grow. I’m also humbled by the ways our teams continue to rise to ever-increasing challenges even during these demanding growth spurts. It is truly the growing season, and I am ever grateful for the bounty we continue to harvest together.

Warmest regards,


Bon Appétit Chefs and Farmers Partner to Grow Better Vegetables, with Dan Barber’s Row 7 Seeds

Emory – Oxford General Manager Duke Walsh and Sous Chefs Matt Meldrum and Jason Dumek with just-harvested Badger Flame beets“Eat your vegetables” isn’t punishment when they’re delicious. Bon Appétit’s commitment to sustainable practices began with a quest for flavor — the taste of a vine-ripened tomato that’s been picked at its peak, not two weeks earlier across the country. That’s why our chefs are proud to be partnering with Row 7, a new venture created by award-winning chef and sustainability champion Dan Barber that is breeding new varieties of vegetables, fruits, and greens for flavor and to raise money for plant-breeding public research. Bon Appétiters at Oberlin College, the Musical Instrument Museum, Oracle, Emory University, University of San Francisco, and Oracle Park have teamed up with their local Farm to Fork farmers to plant, grow, and serve the new produce. Read more.

Creating a Roadmap for a Plant-Forward Future

Plant-forward dishes from the PFCC feastAt the inaugural meeting of Bon Appétit’s Plant-Forward Culinary Collaborative (PFCC), 18 chefs, Bon Appétit registered dietitian nutritionists, and company wellness leadership gathered at the Culinary Institute of America (CIA) in Napa, CA, to brainstorm new ways to expand our plant-forward culture companywide. Following the CIA’s three-day Plant-Forward Kitchen summit — which included a focus on looking to and learning from traditionally plant-forward cuisines — the group spent a day brainstorming, strategizing, and (of course) cooking together, putting the plant-forward lessons they’d learned into practice and onto the plate with delicious results. Read more.

Oracle Park Makes PETA’s Top 10 List of Vegan-Friendly Ballparks

The Garden at Oracle Park's Impossible chiliMove over, hot dogs and Philly cheese steaks! At San Francisco’s Oracle Park, vegan nachos and Impossible burgers are now on the starting lineup — and for some fans they’re proving to be Most Valuable Snacks. Bon Appétit has grown the food options for vegan and vegetarian fans over the past few seasons, particularly since becoming Oracle Park’s exclusive food service provider in 2018, so it’s great to be recognized by PETA on its 2019 list of vegan-friendly ballparks.

University of Pennsylvania Garners Top Accolades

As a renowned Ivy League school, it’s no surprise when the University of Pennsylvania receives recognition for an exceptional achievement. At Bon Appétit, we’re always excited when universities we serve achieve great things. When Penn recently won recognition for major wellness/sustainability and dining services accomplishments, we were especially proud to have played a small supporting role in Penn’s success

Healthier Campus Communities
Members of the Healthy Penn teamThe first accolade came from the Healthier Campus Initiative of the Partnership for a Healthier America (PHA). For the past three years, the University of Pennsylvania has worked to implement and execute 23 novel policies that improve nutrition, physical activity, sustainability, and overall wellness on the Philadelphia campus as part of its commitment to PHA. Penn became the first Ivy League university to complete the Healthier Campus Initiative and was recognized at an award ceremony in Chicago for building a healthier campus community and culture. At the ceremony, Vice Provost for University Life Dr. Valarie Ena Swain-Cade McCoullum praised Bon Appétit and Penn Dining for efforts to help the university achieve its goals, such as local food procurement, trayless dining, plant-based options at every meal, limited fried foods, healthier catering menus, and more.

Houston Market Gets the Grand Prize
Pages from Penn's NACUFS applicationEach year, the National Association of College & University Food Services (NACUFS) recognizes outstanding initiatives from its membership with its Loyal E. Horton Dining Awards program. The awards celebrate exemplary menus, presentations, special event planning, and new dining concepts, and provide an avenue for sharing ideas and creative presentations in campus dining services. In May, the Bon Appétit team at Penn was thrilled to learn that their submission for the newly renovated Houston Market had won a top-level Gold Award for Retail Sales/Marketplace in the large school category. They were further elated to capture the Grand Prize in this category at the NACUFS 2019 National Conference held in July!

VIDEO: DePauw University Campus Farm and Chefs Grow Sustainable Food Awareness Together

DePauw student harvesting from gardenDePauw University in Greencastle, IN, has a thriving student-run campus farm with a robust partnership with the Bon Appétit dining team. Watch DePauw student Tilly Marlatt’s short video to see how food travels from the DePauw farm to students’ forks. 

Calling for a Culture of Change in Aquaculture

Chief Strategy and Brand Officer Maisie Ganzler uses her column on to shine a light on the murky waters of fish and seafood farming (also known as aquaculture), starting with calling for aquaculture to kick its drug habit. While many improvements have been made in the industry, prophylactic antibiotic use remains widespread and unregulated. This year, Bon Appétit updated its responsible antibiotics policy to include aquaculture, news that was recently covered by Seafood Source. Maisie offered a beacon of hope in another Forbes piece, about how the large seafood exporter/importer Minh Phu is working with NGOs to launch an innovative new auditing model to get 20,000 of its small-scale shrimp-farm suppliers to qualify for Monterey Bay Aquarium’s Seafood Watch Best Choice (aka green) rating. (She also just wrote about how menu design can nudge us toward better choices.)
Bon Appétit in the News

ICYMI: Stories from the Bon Appétit Blog 
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