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Modeling Sustainable Food Sourcing
Bon Appetit Management Company I enjoyed the impressive quality and freshness of food provided by Bon Appetit in the campus cafeteria of Macalester College in St. Paul, MN. The cafeteria is organized in four zones, North, South, East and West where four distinct food styles are offered, all high quality and all healthy. Bon Appetit's pledge is to buy fresh foods from local suppliers within 150 miles of where the food is prepared and served.
"Bon Appetit Management Company is an onsite custom restaurant company that provides cafe and catering
services to corporations, colleges and universities, and specialty venues. Bon Appetit's goal is to be
known for its culinary expertise and commitment to socially responsible food sourcing and business practices."
"Farm to Fork is a Bon Appetit company-wide initiative to buy locally. The first choice is to purchase
seasonal, regional and organic produce from local farmers and artisan producers within a 150-mile radius.
These local products are served within 48 hours of harvest. The result is delicious food, stronger communities
and healthier customers."
"Our kitchen philosophy is simple. We cook from scratch using fresh, authentic ingredients. We start with
food in its simplest, most natural form. We purchase local and seasonal products. We make our food alive
with flavor and nutrition. Our freezers are small and our intention to serve great food is big."
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Photos - Summer 2006 |
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Organic Sunflower
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Sage I
Bread I
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George Beggs 7/2006 - click here to send feedback |
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