50 Things to Love About Your Bon Appétit Café

50 THINGS

TO LOVE ABOUT YOUR CAFÉ

COOKING FROM SCRATCH 1 Your chef starts with fresh, responsibly sourced ingredients and prepares food using healthy cooking techniques. Every. Single. Day. 2 Soups, stocks, salsas, and sauces are all made from scratch. No joke.

3 Turkey and beef are roasted in-house daily for deli meat.

4 When the recipe calls for lemon juice, we squeeze real lemons, not bottles.

5 Control over ingredients allows us to support your individual dietary needs.

IN GOOD HEALTH 6

Reasonable portion sizes are the rule, and healthy menu items are front and center.

7 Flavors are developed through the use of fresh herbs and authentic spices — not the shortcuts of fat, sugar, and salt.

8

Power to the plants! You’ll find lots of craveable, satisfying plant-forward, vegetarian, and vegan options at every meal.

9 Meals center on abundant fresh produce, whole grains, and lean and/or plant-based proteins.

10 Colorful icons make it easy to find foods that fit special diets.

11 Knowledge is power, which is why we offer plenty of nutrition resources in your café and online at cafebonappetit.com.

FIGHTING WASTE

12 Small-batch cooking means freshly made food is replenished throughout mealtimes, and fewer leftovers go to waste.

13 Stem-to-root and snout-to-tail cooking methods – the foundation of many traditional cuisines – result in less waste.

14 Our Imperfectly Delicious Produce program to date has rescued more than 8 million pounds of cosmetically imperfect, odd-sized, and/or under-utilized produce from going to waste on farms and in processing plants.

15 We were the first restaurant company to ban plastic straws, except for use by people with disabilities.

16 Waste Not™, our proprietary food waste tracking system, was created for chefs by chefs and is designed to inspire waste-reducing behavior change in our kitchens.

17 Where available, we choose disposables made with post-consumer recycled fiber or reusable to-go containers.

18 We feed people, not landfills. We’ve committed to getting as many of our accounts Food Recovery Verified as possible.

19 Wherever infrastructure exists, we send our food scraps to be composted.

Diggin’ Roots Farm

Photo credit Shawn Linehan.

DIRECTLY SUPPORTING LOCAL FARMS

20

Our pioneering Farm to Fork program began in 1999 and now includes over 1,400 suppliers nationwide.

21

We aim to source 20% of ingredients from small farms, ranches, and foodcrafters within 150 miles of each kitchen.

22

Seasonal (and local!) ingredients are the inspiration for each menu your chef writes.

23

We’re able to make last-minute menu adjustments when we learn what our farmer-partners have for us.

24

Our Locally Crafted program supports small food businesses that focus on environmentally friendly ingredients, socially responsible hiring practices, and other values we champion.

25

Our Supplier Diversity program is designed to support women- and/or minority-owned local businesses and help them grow.

SEEKING OUT SUSTAINABLE SEAFOOD

26

Seafood purchases, wild and farmed, follow sustainability guidelines outlined by Monterey Bay Aquarium’s Seafood Watch® program.

27

Tuna has been caught without the use of fish-aggregating devices (FADs), a destructive fishing method.

28

Seafood is purchased fresh when available locally, or frozen-at-the-source to ensure quality.

29

Our Fish to Fork program set the standard for local seafood sourcing.

30

We’re the first food service company to set goals for antibiotics use in aquaculture.

SOURCING HUMANELY RAISED PRODUCTS

31 All eggs are certified cage-free by a credible third-party animal welfare organization.

32 We don’t serve foie gras or crate-raised veal.

33 Milk and yogurt come from cows not given rBGH. 34 Turkey, chicken, and pork are raised without nontherapeutic antibiotics.

35 Ground beef is Certified Humane and raised entirely without antibiotics or added hormones.

36 Pork is from sows not confined to gestation crates for their entire pregnancies. We are aiming for the full elimination of gestation crates by the end of 2022.

37 25% or more of our total meat, poultry, and egg purchases come from producers whose practices have been certified by high-bar third-party animal welfare organizations.

SUPPORTING FARMWORKERS’ RIGHTS

39 38

We were the first food service company to partner with the Coalition of Immokalee Workers (CIW) to create a strict code of conduct for tomato growers.

40 39

We’re a founding member of the Equitable Food Initiative — working to give farmworkers a greater voice, promote environmental stewardship, and produce safer food.

41 40

We speak up for farmworkers’ rights. We co-authored The Inventory of Farmworker Issues and Protections in the United States with United Farm Workers and support from Oxfam America, and we hosted the TEDxFruitvale conference about farmworkers and labor movements.

41

We promote Farmworker Awareness Week with activities each March in our cafés.

42

We care what’s in your mug. We require all tea to be Fair Trade certified, and all coffee beans will be third-party certified or from a Farm to Fork partner by the end of 2021.

TACKLING CLIMATE CHANGE 43 In 2007, we were the first food service company to highlight the connection between the food system and climate change. In doing so we decreased our carbon footprint in the highest impact areas by 25%, the equivalent of 5 million lbs. of carbon dioxide each month.

44 In 2021, we committed to reducing emissions by 38%, per calorie of food, by 2030 in alignment with the sciencebased criteria of the World Resources Institute and objectives outlined by the Paris Agreement 45 We’ve reduced beef use by 33% and cheese by 10%.

46 We’ve also eliminated 90% of air-freighted seafood and reduced tropical fruit purchases by 50%.

47 Through our Low Carbon Lifestyle program, we’re prioritizing plant-based proteins, trimming transportation, preventing and reducing food waste, and decreasing deforestation.

48 We’re accountable. Our proprietary Food Standards Dashboard crunches and serves up data at a glance to help our teams meet our culinary, wellness, and sustainability commitments.

49 The Food Standards Dashboard also includes an integration that delivers World Resources Institute-compatible data tracking to offer a snapshot of where the most greenhouse gases are generated from our operations.

50 We know you love food and care about where yours comes from — and how it was produced. By now it should be clear that we do, too. If you’re wondering about an issue that we haven’t covered, ask us!

CONNECT WITH US: www.bamco.com Bon Appétit Management Company @bamco @bonappetitmgt