Bon Appétit Standards
- Our first choice is produce that was grown locally, by a small, owner-operated farms within 150 miles of our kitchens. Our chefs strive to source at least 20% of their ingredients from such Farm to Fork vendors.
In addition, Bon Appétit chefs buy certified organic produce when possible. We are also proud to be part of the Equitable Food Initiative, and in summer 2013 began serving strawberries in our Northern California cafés from an EFI pilot program at a farm run by Andrew & Williamson. These A&W employees have formed a leadership team, received additional training, and are being empowered to improve their own lives as well as produce a better product. (Read the New York Times story.)