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Knowing subject matter experts gives you a perfect “I know a guy for that” for many situations.\nEven during the busiest moments, those connections and relationships shapes our culture. At the Institute of American Indian Arts, during a busy week of major campus events and a presidential inauguration, General Manager Lizet Marquez Rico made sure the team could sit down to a family-style meal after serving everyone else. That gesture stuck with me because it reflected what I saw throughout the entire company: hospitality was not only reserved for guests.\nThe fellowship was tough at times, but it has also been one of the best opportunities of my life. 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News | Author: Bon Appétit\nVP Maisie Greenawalt Named Silicon Valley Woman of Influence\nThe Silicon Valley/San Jose Business Journal has included Maisie Greenawalt on its annual Women of Influence list, recognizing 100 female executives who are making significant change in their industries and their communities. 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This dedication to teamwork and open dialogue keeps sustainability at the forefront of campus life at CMC.\nAt Pitzer, sustainability is all about empowering student leaders. General Manager Miguel Menjivar and Executive Chef Marcos Rios work closely with the Eco-Reps, a group of passionate students who drive initiatives like post-consumer composting and reusable to-go boxes. Together, they’ve created programs that reduce waste and educate students about their role in creating a more sustainable campus.\nIt was amazing to see a campus so on top of post-consumer composting, and during my meeting with the group, they mentioned that this was only feasible with Marcos and Miguel’s help. 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General Manager Mark Gillera and the dining team work closely with the Scripps sustainability team, collaborating on everything from waste-sorting activities to expanding composting knowledge and efforts. During my visit, Mark put me in touch with various sustainability groups on campus, like the student garden, Plant Futures club, and the sustainability office, showing how in touch the account is with students on campus.\nOur Scripps team’s leadership goes beyond collaboration; it’s about making and fostering deep connections. 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Vice President\nMichael Venckus, Regional Vice President\nElaine Smart, Regional Vice President\nCarrie Buckley, Vice President of Image and Style\nMaisie Ganzler, Chief Strategy and Brand Officer\nPrint post\nSend post by email\nCopy link\nLink copied","heading":"Read more 30th Anniversary stories from:","locator":"line 101","section":"Happy 30th Birthday, Bon Appétit: A Great People Culture, An Open-Source Mentality, and a Taste for Disrupting the Industry","source_url":"https://www.bamco.com/blog/happy-30th-birthday-bon-appetit-great-people-culture-open-source-mentality-taste-disrupting-industry/","representation":"visible"},"jobTitle":"Regional Vice President","published":"2017-08-07","observedAt":"2026-10-29T01:09:13.850890978Z","relationship":"publisher"}],"jobTitle":"Regional Vice 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Lemongrass is a great example, as it’s beautiful to look at and just continues to thrive with harvesting,” says Melissa Miller, Executive Chef at SAP in Palo Alto, CA, which has just 12 raised beds. “Also, we have two beehives near the garden, and it was surprising how many bees love the garden too! And our guests enjoyed having the locally made honey.” (That’s Melissa at right with Bill Tomaszewski of Marin Bee Company, collecting their first harvest.)","heading":"Bon Appétit Management Company Foundation Helps Corporate Kitchen Gardens Bloom","locator":"p","source_url":"https://www.bamco.com/press-releases/bon-appetit-management-helps-corporate-kitchen-gardens-bloom/","representation":"visible"},"jobTitle":"Executive Chef","observedAt":"2026-10-29T01:09:21.247498773Z","relationship":"publisher","httpLastModified":"Thu, 29 Oct 2026 01:09:21 GMT"}],"jobTitle":"Executive Chef","witnessIds":["urn:lumitra:person:bamco.com:aba678cfc531ba45"],"fieldSources":{"jobTitle":{"url":"https://www.bamco.com/press-releases/bon-appetit-management-helps-corporate-kitchen-gardens-bloom/","basis":"publisher_declared","format":"Published person (named with a role in the page's text)","observedAt":"2026-10-29T01:09:21.247498773Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://www.bamco.com/press-releases/bon-appetit-management-helps-corporate-kitchen-gardens-bloom/","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-29T01:09:21.247498+00:00","capacity":"executive chef","title":"Executive Chef"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-29T01:09:21.247498+00:00","last_confirmed_at":"2026-10-29T01:09:21.247498+00:00"},{"label":"Michael Bauccio","value":{"@id":"urn:lumitra:person:109f75c9-2cac-4403-b780-cfb97f1004b1","name":"Michael Bauccio","@type":"Person","image":"https://www.bamco.com/wp-content/uploads/2025/06/michael-portrait-1365x2048-1-450x537.png","sources":[{"url":"https://www.bamco.com/about-us/leadership/","format":"Published person (name and role labels)","evidence":{"text":"Michael Bauccio\nPresident\nMichael Bauccio is the President of Bon Appétit Management Company. 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congratulations to Executive Chef Mayet Cristobal, Catering Director Michelle Gomez-Arguello, General Manager Branden Vendiola, and their extraordinary team at Buena Vista Café for a successful Service Awards event that was recently held for nearly 2,000 guests.\nThe multiple food stations spanned the globe including Mexican-inspired street tacos and churro sundaes, steak and chicken frites, vegan tempura, and assorted house-made pizzas. It was an all-hands-on-deck kind of day for the Bon Appétit team, and everyone showed up ready for the show.\n“Many days and hours of preparation le","heading":"The Buena Vista Café Team Wow Guests During Service Awards Event","locator":"line 86","source_url":"https://www.bamco.com/blog/buena-vista-team-service-awards/","representation":"visible"},"jobTitle":"Catering Director","published":"2022-10-25","observedAt":"2026-10-29T01:09:53.413225385Z","relationship":"publisher"}],"jobTitle":"Catering Director","roleStatus":"last_seen","witnessIds":["urn:lumitra:person:bamco.com:715103e59b7defbd"],"fieldSources":{"jobTitle":{"url":"https://www.bamco.com/blog/buena-vista-team-service-awards/","basis":"publisher_declared","format":"Published person (named with a role or their own mailbox on the site)","published":"2022-10-25","observedAt":"2026-10-29T01:09:53.413225385Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://www.bamco.com/blog/buena-vista-team-service-awards/","format":"Published person (named with a role or their own mailbox on the site)","published":"2022-10-25","relationship":"publisher"},"observed_at":"2026-10-29T01:09:53.413225+00:00","capacity":"catering director","title":"Catering Director"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-29T01:09:53.413225+00:00","last_confirmed_at":"2026-10-29T01:09:53.413225+00:00"},{"label":"Michelle Lamison","value":{"@id":"urn:lumitra:person:56f515a9-58f4-463d-bf4a-30869393238e","name":"Michelle Lamison","@type":"Person","sources":[{"url":"https://www.bamco.com/press-releases/bon-appetit-management-company-joins-foodcorps-corporate-council/","format":"Published person (named with a role or their own mailbox on the site)","evidence":{"text":"NH)\nSarah Bird, Senior VP of Marketing, Annie’s Homegrown (Berkeley, CA)\nJeff Dunn, President and CEO, Bolthouse Farms (Bakersfield, CA)\nFedele Bauccio, CEO and Co-Founder, Bon Appetit Management Company (Palo Alto, CA)\nGina Asoudegan, Director of Communications, Applegate Organic and Natural Meats (Bridgewater, NJ)\nLori Sobelson, Director of Corporate Outreach, Bob’s Red Mill (Milwaukie, OR)\nMichelle Lamison, Vice President, Marketing for Cooking Light and MyRecipes.com (Birmingham, AL; New York, NY)\nMarc Brush, Editorial Director, New Hope Natural Media (Boulder, CO)\nVitamix (Cleveland, OH)\nFor more information on the FoodCorps Corporate Council and for ways to get involved, please contact Michele Matyasovsky, FoodCorps’ Director of Corporate and Foundation Giving, at [email protected] .","heading":"Bon Appétit Management Company Joins FoodCorps’ Corporate Council","locator":"line 102","source_url":"https://www.bamco.com/press-releases/bon-appetit-management-company-joins-foodcorps-corporate-council/","representation":"visible"},"jobTitle":"Vice President","observedAt":"2026-10-29T01:09:21.247253848Z","relationship":"publisher"}],"jobTitle":"Vice President","witnessIds":["urn:lumitra:person:bamco.com:5872b2632e67086a"],"fieldSources":{"jobTitle":{"url":"https://www.bamco.com/press-releases/bon-appetit-management-company-joins-foodcorps-corporate-council/","basis":"publisher_declared","format":"Published person (named with a role or their own mailbox on the site)","observedAt":"2026-10-29T01:09:21.247253848Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://www.bamco.com/press-releases/bon-appetit-management-company-joins-foodcorps-corporate-council/","format":"Published person (named with a role or their own mailbox on the site)","published":"","relationship":"publisher"},"observed_at":"2026-10-29T01:09:21.247253+00:00","capacity":"vice president","title":"Vice President"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-29T01:09:21.247253+00:00","last_confirmed_at":"2026-10-29T01:09:21.247253+00:00"},{"label":"Miguel Menjivar","value":{"@id":"urn:lumitra:person:588ae8c2-05b9-4249-b890-9b22e7eba9ec","asOf":"2024-12-17","name":"Miguel Menjivar","@type":"Person","sources":[{"url":"https://www.bamco.com/blog/people-powered-sustainability-at-the-claremont-colleges/","format":"Published person (named with a role or their own mailbox on the site)","evidence":{"text":"nsuring their voices are heard and their sustainability concerns and questions are answered. This dedication to teamwork and open dialogue keeps sustainability at the forefront of campus life at CMC.\nAt Pitzer, sustainability is all about empowering student leaders. General Manager Miguel Menjivar and Executive Chef Marcos Rios work closely with the Eco-Reps, a group of passionate students who drive initiatives like post-consumer composting and reusable to-go boxes. Together, they’ve created programs that reduce waste and educate students about their role in creating a more sustainable campus.\nIt was amazing to see a campus so on top of post-consumer composting, and during my meeting with the group, they mentioned that this was only feasible with Marcos and Miguel’s help. These efforts hav","heading":"Driving Change Behind the Scenes","locator":"line 91","section":"People-Powered Sustainability at The Claremont Colleges","source_url":"https://www.bamco.com/blog/people-powered-sustainability-at-the-claremont-colleges/","representation":"visible"},"jobTitle":"General Manager","published":"2024-12-17","observedAt":"2026-10-29T01:10:18.028811625Z","relationship":"publisher"}],"jobTitle":"General Manager","roleStatus":"last_seen","witnessIds":["urn:lumitra:person:bamco.com:481ddd0c393300dd"],"fieldSources":{"jobTitle":{"url":"https://www.bamco.com/blog/people-powered-sustainability-at-the-claremont-colleges/","basis":"publisher_declared","format":"Published person (named with a role or their own mailbox on the site)","published":"2024-12-17","observedAt":"2026-10-29T01:10:18.028811625Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://www.bamco.com/blog/people-powered-sustainability-at-the-claremont-colleges/","format":"Published person (named with a role or their own mailbox on the site)","published":"2024-12-17","relationship":"publisher"},"observed_at":"2026-10-29T01:10:18.028811+00:00","capacity":"general manager","title":"General Manager"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-29T01:10:18.028811+00:00","last_confirmed_at":"2026-10-29T01:10:18.028811+00:00"},{"label":"Mike Godlewski","value":{"@id":"urn:lumitra:person:bc640939-0b3d-487a-bf5b-8cff771cf725","asOf":"2020-12-18","name":"Mike Godlewski","@type":"Person","sources":[{"url":"https://www.bamco.com/blog/bon-appetit-team-at-wheaton-college-donates-christmas-dinner-to-20-local-families/","format":"Published person (named with a role or their own mailbox on the site)","evidence":{"text":"Bon Appétit Team at Wheaton College Donates Christmas Dinner to 20 Local Families\nDec 18, 2020 | By: Bon Appétit\nBon Appétit\nMore from\nBon Appétit\nThe FOHTY “Angels” — Sous Chef Omar Rocha, Executive Chef Roger Herring, and Sous Chef Mike Godlewski — prepare to do battle with their tsunami of holiday dinner orders\nSlow-roasted prime rib, garlic mashed potatoes, green beans with leeks, mushroom gravy, horseradish cream sauce, and your choice of made-from-scratch chocolate peanut butter pie, cherry pie, or turtle cheesecake. That’s the menu for the “Prime Rib Package” for six that Wheaton College Dining’s “From Our House to Yours” (FOHTY) takeaway meal service is donating to 20 local families this holiday season.\nThis is the first year that Bon Appétit Management Company, Wheaton’s food serv","heading":"Bon Appétit Team at Wheaton College Donates Christmas Dinner to 20 Local Families","locator":"line 85","source_url":"https://www.bamco.com/blog/bon-appetit-team-at-wheaton-college-donates-christmas-dinner-to-20-local-families/","representation":"visible"},"jobTitle":"Sous Chef","published":"2020-12-18","observedAt":"2026-10-29T01:09:06.176732454Z","relationship":"publisher"}],"jobTitle":"Sous Chef","roleStatus":"last_seen","witnessIds":["urn:lumitra:person:bamco.com:3d9fb23e678a5a4c"],"fieldSources":{"jobTitle":{"url":"https://www.bamco.com/blog/bon-appetit-team-at-wheaton-college-donates-christmas-dinner-to-20-local-families/","basis":"publisher_declared","format":"Published person (named with a role or their own mailbox on the site)","published":"2020-12-18","observedAt":"2026-10-29T01:09:06.176732454Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://www.bamco.com/blog/bon-appetit-team-at-wheaton-college-donates-christmas-dinner-to-20-local-families/","format":"Published person (named with a role or their own mailbox on the site)","published":"2020-12-18","relationship":"publisher"},"observed_at":"2026-10-29T01:09:06.176732+00:00","capacity":"sou chef","title":"Sous Chef"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-29T01:09:06.176732+00:00","last_confirmed_at":"2026-10-29T01:09:06.176732+00:00"},{"label":"Minh Bui","value":{"@id":"urn:lumitra:person:752ae490-dc9b-4755-932f-9bb92e1044de","asOf":"2024-04-23","name":"Minh Bui","@type":"Person","sources":[{"url":"https://www.bamco.com/blog/locally-crafted-tofu-partners/","format":"Published person (named with a role or their own mailbox on the site)","evidence":{"text":"Behind the Scenes at Bui Natural Tofu\nA group of people wearing masks and smiling in a food manufacturing setting.\nBui Natural Tofu is a longtime Farm to Fork partner in Portland, Oregon, serving up both wholesale and retail tofu products and other Vietnamese traditional foods including salad rolls, sticky rice, and more. Minh Bui has run the business with his family since 2005. He explains, “ the tofu business is keeping our family together. When we’re together we are encouraged to keep our culture and pass it down to the next generations,” while using the same methods their family used back in Vietnam.\nThe Bui family’s plan was never to start a tofu business. Minh reflects on his childhood in Southern Vietnam under the communist regime, which imprisoned his father for six years. “My mom","heading":"Behind the Scenes at Bui Natural Tofu","locator":"line 95","section":"Appreciating our Locally Crafted Tofu Partners during AAPI Heritage Month","source_url":"https://www.bamco.com/blog/locally-crafted-tofu-partners/","representation":"visible"},"jobTitle":"operator","published":"2024-04-23","observedAt":"2026-10-29T01:10:18.029355308Z","relationship":"publisher"}],"jobTitle":"operator","roleStatus":"last_seen","witnessIds":["urn:lumitra:person:bamco.com:a5005a43992cd1f4"],"description":"Minh Bui has run the business with his family since 2005.","fieldSources":{"jobTitle":{"url":"https://www.bamco.com/blog/locally-crafted-tofu-partners/","basis":"publisher_declared","format":"Published person (named with a role or their own mailbox on the site)","published":"2024-04-23","observedAt":"2026-10-29T01:10:18.029355308Z","relationship":"publisher"},"description":{"url":"https://www.bamco.com/blog/locally-crafted-tofu-partners/","basis":"publisher_declared","format":"Published person (named with a role or their own mailbox on the site)","published":"2024-04-23","observedAt":"2026-10-29T01:10:18.029355308Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://www.bamco.com/blog/locally-crafted-tofu-partners/","format":"Published person (named with a role or their own mailbox on the site)","published":"2024-04-23","relationship":"publisher"},"observed_at":"2026-10-29T01:10:18.029355+00:00","capacity":"operator","title":"operator"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-29T01:10:18.029355+00:00","last_confirmed_at":"2026-10-29T01:10:18.029355+00:00"},{"label":"Mitchell Everetts","value":{"@id":"urn:lumitra:person:3e6cfded-fa71-4172-8aa2-1ff998b98f22","name":"Mitchell Everetts","@type":"Person","image":"https://www.bamco.com/wp-content/uploads/2026/07/Mitchell-and-Merilee.jpg","sources":[{"url":"https://www.bamco.com/blog/the-people-behind-the-plate-three-lessons-from-my-fellowship/","format":"Published person (name and role labels)","evidence":{"text":"The People Behind the Plate: Three Lessons from My Fellowship\nJul 28, 2026 | By: Mitchell Everetts\nMitchell Everetts\nMore from\nMitchell Everetts\nI can still remember the end of my first fellowship trip. After several days at Whitman College in Walla Walla, WA doing Farm to Fork sampling, totebag tie-dyeing, classroom presentations, and many fun cafe activations, I had a 300-mile drive home ahead of me.\nMitchell with Whitman College Executive Chef Nimal Amarasinghe\nAs I walked out to the parking lot, I talked with General Manager Shannon Null and Executive Chef Nimal Amarasinghe (above) about the fun to come in the next two years, as well as the challenges of operating an account like Whitman while keeping sustainability at the foundation of the work. I realized that Shannon and Nimal alrea","heading":"The People Behind the Plate: Three Lessons from My Fellowship","locator":"section.article-section.offset-y-medium.prel.anim-translate-y.op_0","source_url":"https://www.bamco.com/blog/the-people-behind-the-plate-three-lessons-from-my-fellowship/","representation":"visible"},"jobTitle":"Mitchell with Whitman College Executive Chef Nimal Amarasinghe","modified":"2026-07-31T20:16:53+00:00","published":"2026-07-28T13:59:09+00:00","observedAt":"2026-10-29T01:09:16.668763993Z","relationship":"publisher","httpLastModified":"Thu, 29 Oct 2026 01:09:16 GMT"}],"jobTitle":"Mitchell with Whitman College Executive Chef Nimal Amarasinghe","witnessIds":["urn:lumitra:person:bamco.com:d0c27b43c83d07d6"],"description":"As I walked out to the parking lot, I talked with General Manager Shannon Null and Executive Chef Nimal Amarasinghe (above) about the fun to come in the next two years, as well as the challenges of operating an account like Whitman while keeping sustainability at the foundation of the work. I realized that Shannon and Nimal already felt like good friends, despite only meeting them 96 hours earlier.\n\nThat memory came back to me again and again as I grew into the fellowship. Sustainability is incredibly important, but commitments do not carry out themselves. They become a reality because people work behind the scenes to source thoughtfully, cook from scratch , reduce waste, educate guests, build partnerships, and push their accounts forward. This idea became more and more powerful of an idea with every trip.\n\nI loved speaking in classrooms about carbon reduction, responsible fishing practices , farmworker rights, and what it means when we call an ingredient “local.” But to me, nothing was more impactful than meeting the people who put those commitments into practice and helping tell their stories. Between chefs, managers, regional foragers, farmers, artisans, students, and sustainability partners, I’ve lost count of all the wonderful people I met. On that note, my three main lessons to share are all people focused.\n\nMitchell with Northern Caifornia District Marketing Manager Merilee McCormick\n\nLesson One: Sustainability Is a Team Sport\n\nOne of the first things every fellow does is develop a Story Behind the Food presentation, a full story of how sustainability builds the foundations of our operations. Creating the presentation taught me all about the policies and commitments to making “Food Service for a Sustainable future” a reality. Traveling taught me how complicated turning those commitments into action can be.\n\nHigher ed provided many opportunities to see this lesson in action. I saw it at The Claremont Colleges . Managers and chefs worked alongside campus sustainability staff and student Eco-Reps on food-waste education, composting, and reusable-container programs. Student leaders brought energy and ideas, account teams helped turn them into workable programs, and collaboration allowed successful practices to spread between campuses.\n\nI saw it again at Pacific University, where sustainability extended far beyond the walls of the café. During my visits, I met with the campus Sustainability Office, the Zero Waste team, Student Senate representatives, students studying environmental systems, and Ron Calkins, who helps coordinate both the Boxer Food Share pantry and the campus garden. Each group approached food from a different perspective, their work often overlapped, and I saw that sustainability is not one isolated program; it is a network of people combining their knowledge and resources to support the entire campus community.\n\nThe fellowship taught me that no one person can “do sustainability” alone. The most meaningful changes happen when people understand the role they can play and are invited to participate.","fieldSources":{"image":{"url":"https://www.bamco.com/blog/the-people-behind-the-plate-three-lessons-from-my-fellowship/","basis":"publisher_declared","format":"Published person (name and role labels)","published":"2026-07-28T13:59:09+00:00","observedAt":"2026-10-29T01:09:16.668763993Z","relationship":"publisher"},"jobTitle":{"url":"https://www.bamco.com/blog/the-people-behind-the-plate-three-lessons-from-my-fellowship/","basis":"publisher_declared","format":"Published person (name and role labels)","published":"2026-07-28T13:59:09+00:00","observedAt":"2026-10-29T01:09:16.668763993Z","relationship":"publisher"},"description":{"url":"https://www.bamco.com/blog/the-people-behind-the-plate-three-lessons-from-my-fellowship/","basis":"publisher_declared","format":"Published person (name and role labels)","published":"2026-07-28T13:59:09+00:00","observedAt":"2026-10-29T01:09:16.668763993Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://www.bamco.com/blog/the-people-behind-the-plate-three-lessons-from-my-fellowship/","format":"Published person (name and role labels)","published":"2026-07-28T13:59:09+00:00","relationship":"publisher"},"observed_at":"2026-10-29T01:09:16.668763+00:00","capacity":"mitchell with whitman college executive chef nimal amarasinghe","title":"Mitchell with Whitman College Executive Chef Nimal Amarasinghe"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-29T01:09:16.668763+00:00","last_confirmed_at":"2026-10-29T01:09:16.668763+00:00"},{"label":"Morgan Warren","value":{"@id":"urn:lumitra:person:72658381-b45e-4ad2-9660-41af2701b02f","asOf":"2020-05-15","name":"Morgan Warren","@type":"Person","sources":[{"url":"https://www.bamco.com/blog/st-marys-college-covid-students-bid-grateful-farewell-to-bon-appetit-team/","format":"Published person (named with a role or their own mailbox on the site)","evidence":{"text":"e for the summer, they sent this very special thank-you card to the Bon Appétit team, with messages such as “You all have given me something to look forward to every day” and “Your meals are clearly made with love, and we love you all too.”\n“It brought tears to our eyes to read how the students feel about Bon Appétit here at St. Mary’s College,” said General Manager David Sansotta. “This makes us so happy to be part of the Bon Appétit family.”\nGirls holding bags and smiling\nIn return, David, Sous Chefs Morgan Warren and William Mohica, and Utility Worker James Sewell put together a little farewell gift for all the students — a Bon Appétit cup full of candy and a Bon Appétit bag to take with them on their next adventure.\nStudents with bags\nPrint post\nSend post by email\nCopy link\nLink copied","heading":"St. Mary’s College “COVID Students” Bid Grateful Farewell to Bon Appétit Team","locator":"line 90","source_url":"https://www.bamco.com/blog/st-marys-college-covid-students-bid-grateful-farewell-to-bon-appetit-team/","representation":"visible"},"jobTitle":"Sous Chefs","published":"2020-05-15","observedAt":"2026-10-29T01:09:16.66896128Z","relationship":"publisher"}],"jobTitle":"Sous Chefs","roleStatus":"last_seen","witnessIds":["urn:lumitra:person:bamco.com:b406837b8461a5e8"],"fieldSources":{"jobTitle":{"url":"https://www.bamco.com/blog/st-marys-college-covid-students-bid-grateful-farewell-to-bon-appetit-team/","basis":"publisher_declared","format":"Published person (named with a role or their own mailbox on the site)","published":"2020-05-15","observedAt":"2026-10-29T01:09:16.66896128Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://www.bamco.com/blog/st-marys-college-covid-students-bid-grateful-farewell-to-bon-appetit-team/","format":"Published person (named with a role or their own mailbox on the site)","published":"2020-05-15","relationship":"publisher"},"observed_at":"2026-10-29T01:09:16.668961+00:00","capacity":"sou chef","title":"Sous Chefs"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-29T01:09:16.668961+00:00","last_confirmed_at":"2026-10-29T01:09:16.668961+00:00"},{"label":"Omar Rocha","value":{"@id":"urn:lumitra:person:cc97fdd4-1e55-4554-830f-c2c9ebbea499","asOf":"2020-12-18","name":"Omar Rocha","@type":"Person","sources":[{"url":"https://www.bamco.com/blog/bon-appetit-team-at-wheaton-college-donates-christmas-dinner-to-20-local-families/","format":"Published person (named with a role or their own mailbox on the site)","evidence":{"text":"Bon Appétit Team at Wheaton College Donates Christmas Dinner to 20 Local Families\nDec 18, 2020 | By: Bon Appétit\nBon Appétit\nMore from\nBon Appétit\nThe FOHTY “Angels” — Sous Chef Omar Rocha, Executive Chef Roger Herring, and Sous Chef Mike Godlewski — prepare to do battle with their tsunami of holiday dinner orders\nSlow-roasted prime rib, garlic mashed potatoes, green beans with leeks, mushroom gravy, horseradish cream sauce, and your choice of made-from-scratch chocolate peanut butter pie, cherry pie, or turtle cheesecake. That’s the menu for the “Prime Rib Package” for six that Wheaton College Dining’s “From Our House to Yours” (FOHTY) takeaway meal service is donating to 20 local families this holiday season.\nThis is the first year that Bon Appétit Management Company, Wheaton’s food serv","heading":"Bon Appétit Team at Wheaton College Donates Christmas Dinner to 20 Local Families","locator":"line 85","source_url":"https://www.bamco.com/blog/bon-appetit-team-at-wheaton-college-donates-christmas-dinner-to-20-local-families/","representation":"visible"},"jobTitle":"Sous Chef","published":"2020-12-18","observedAt":"2026-10-29T01:09:06.176732454Z","relationship":"publisher"}],"jobTitle":"Sous Chef","roleStatus":"last_seen","witnessIds":["urn:lumitra:person:bamco.com:52c7b399a31cdb25"],"fieldSources":{"jobTitle":{"url":"https://www.bamco.com/blog/bon-appetit-team-at-wheaton-college-donates-christmas-dinner-to-20-local-families/","basis":"publisher_declared","format":"Published person (named with a role or their own mailbox on the site)","published":"2020-12-18","observedAt":"2026-10-29T01:09:06.176732454Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://www.bamco.com/blog/bon-appetit-team-at-wheaton-college-donates-christmas-dinner-to-20-local-families/","format":"Published person (named with a role or their own mailbox on the site)","published":"2020-12-18","relationship":"publisher"},"observed_at":"2026-10-29T01:09:06.176732+00:00","capacity":"sou chef","title":"Sous Chef"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-29T01:09:06.176732+00:00","last_confirmed_at":"2026-10-29T01:09:06.176732+00:00"},{"label":"Patrick McElroy","value":{"@id":"urn:lumitra:person:524a9382-8d24-4d13-99fc-d820f9e41e1f","asOf":"2020-06-16","name":"Patrick McElroy","@type":"Person","sources":[{"url":"https://www.bamco.com/blog/wustl-dining-team-sends-graduates-on-their-way-with-collection-of-favorite-recipes/","format":"Published person (named with a role or their own mailbox on the site)","evidence":{"text":"Salmon Barbacoa tacos from WUSTL Dining\n(It’s also a trend: students at Bon Appétit campuses across the nation have been seeking their favorite recipes, from tomato bisque to brownies , to make at home.)\nExecutive Chef Patrick McElroy, Research and Development Chef Sara Cox, and Marketing Managers Brittni Walters and Rob Staggenborg got to work. They gathered a list of students’ favorite recipes based on their cafés’ most popular dishes and the most requested recipes by students, and adjusted the portions and preparation instructions for home cooks. (No one needs brownies for 48 right now!)\nRecipes in the 17-page “ Recipes You Love ” ebooklet include Ibby’s All Nighter Mocha Cookies (think lots of chocolate, plus a boost of espresso); spice-rubbed salmon barbacoa tacos; and Global Chef Son","heading":"WUSTL Dining Team Sends Graduates on Their Way with Collection of Favorite Recipes","locator":"line 89","source_url":"https://www.bamco.com/blog/wustl-dining-team-sends-graduates-on-their-way-with-collection-of-favorite-recipes/","representation":"visible"},"jobTitle":"Executive Chef","published":"2020-06-16","observedAt":"2026-10-29T01:09:18.07357059Z","relationship":"publisher"}],"jobTitle":"Executive Chef","roleStatus":"last_seen","witnessIds":["urn:lumitra:person:bamco.com:d99d63edbe61bc9c"],"fieldSources":{"jobTitle":{"url":"https://www.bamco.com/blog/wustl-dining-team-sends-graduates-on-their-way-with-collection-of-favorite-recipes/","basis":"publisher_declared","format":"Published person (named with a role or their own mailbox on the site)","published":"2020-06-16","observedAt":"2026-10-29T01:09:18.07357059Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://www.bamco.com/blog/wustl-dining-team-sends-graduates-on-their-way-with-collection-of-favorite-recipes/","format":"Published person (named with a role or their own mailbox on the site)","published":"2020-06-16","relationship":"publisher"},"observed_at":"2026-10-29T01:09:18.073570+00:00","capacity":"executive chef","title":"Executive Chef"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-29T01:09:18.073570+00:00","last_confirmed_at":"2026-10-29T01:09:18.073570+00:00"},{"label":"Peter Todaro","value":{"@id":"urn:lumitra:person:f0a6e52a-ff17-4a9b-80ec-4cafb2bbbb4e","name":"Peter Todaro","@type":"Person","image":"https://www.bamco.com/wp-content/uploads_old/2022/03/nina-hk-favorite-photo-scaled-e1648669808279.jpg","sources":[{"url":"https://www.bamco.com/blog/bon-appetits-food-education-team-poised-to-unite-people-with-love-of-food-literacy/","format":"Published person (name and role labels)","evidence":{"text":"Bon Appétit’s Food Education Team Poised to Unite People with Love of Food Literacy\nMar 30, 2022 | By: Peter Todaro\nPeter Todaro\nMore from\nPeter Todaro\nHealthy Kids Program Coordinator and National Marketing Specialist Nina Abramson teaches a Healthy Kids class\nBon Appétit has al way s worked to educate students, corporate employees, and kids about sustainability and nutrition issues in fun and interactive ways.\nOur teams host cooking classes about everything from basic knife skills to making the perfect homemade pizza. Our national team of registered dietitian nutritionists has created a monthly nutrition education program called Food for Your Well-Being, a performance nutrition program for student athletes, and an entire teaching kitchen curriculum focused on healthy cooking. Innovative","heading":"Bon Appétit’s Food Education Team Poised to Unite People with Love of Food Literacy","locator":"section.article-section.offset-y-medium.prel.anim-translate-y.op_0","source_url":"https://www.bamco.com/blog/bon-appetits-food-education-team-poised-to-unite-people-with-love-of-food-literacy/","representation":"visible"},"jobTitle":"Healthy Kids Program Coordinator and National Marketing Specialist Nina Abramson teaches a Healthy Kids class","modified":"2026-05-06T13:48:22+00:00","published":"2022-03-30T13:05:57+00:00","observedAt":"2026-10-29T01:09:12.280814894Z","relationship":"publisher","httpLastModified":"Thu, 29 Oct 2026 01:09:12 GMT"}],"jobTitle":"Healthy Kids Program Coordinator and National Marketing Specialist Nina Abramson teaches a Healthy Kids class","witnessIds":["urn:lumitra:person:bamco.com:3cdb672f6725adeb"],"description":"Bon Appétit has al way s worked to educate students, corporate employees, and kids about sustainability and nutrition issues in fun and interactive ways.\n\nOur teams host cooking classes about everything from basic knife skills to making the perfect homemade pizza. Our national team of registered dietitian nutritionists has created a monthly nutrition education program called Food for Your Well-Being, a performance nutrition program for student athletes, and an entire teaching kitchen curriculum focused on healthy cooking. Innovative programs like the Bon Appétit Fellows have connected college students with key food systems issues while Healthy Kids in the Bon Appétit Kitchen has introduced kids to the power of vibrant fruits and vegetables through hands-on cooking and garden activities. Now, Bon Appétit’s newly formed Food Education Team is poised to take food literacy to the next level in our cafés and in the communities we serve. Before we look toward the future, let’s start with a little bit of history.\n\nA Cascade of Connections\n\nThe 2018 Fellows cohort poses with Chief Strategy and Brand Officer Maisie Ganzler (second from right)\n\nIn 2009, Bon Appétit created a first-of-its-kind Fellowship program , which brought recent graduates of Bon Appétit-served schools onto the corporate team. Fellows are tasked with conducting research, and over the years have focused on defining fair farm labor, reducing food waste and starting food recovery programs, creating a network of student gardeners and farmers at colleges around the country, and much more. And while Bon App é tit chefs and managers had long prioritized educating their guests about food and sustainability, the Bon Appétit Fellowship took engagement to the next level. Over the last 13 years, Fellows have organized countless kitchen tours, guest lectures in classrooms, visits to Farm to Fork vendors, and meetings with key stakeholders on campuses that Bon Appétit serves.\n\nFellows’ responsibilities expanded in 2016 with the launch of Bon Appétit’s Healthy Kids in the Bon Appétit Kitchen program .\n\nStarted as an outdoor, garden-based culinary education program for children at Oracle Park (at the time AT&T Park), the home of the San Francisco Giants, the program includes lessons on where food comes from, healthy eating, and cooking. Activities for kids include a fruit and vegetable naming game, tasting seasonal produce, and making tasty (while still healthy) recipes such as a kale and banana smoothies, or vegetable kabobs, all with kid-safe knives and equipment.\n\nHealthy Kids was an overnight success, and quickly expanded to Bon Appétit accounts across the country. From California to Maine, Bon Appétit chefs and Healthy Kids instructors have made food literacy fun and exciting for the kids of community members, faculty, staff, and corporate employees.\n\nFormer Fellow Amanda Wareham teaches a Healthy Kids participant how to use the “claw” slicing method\n\nWith Fellows integrating Healthy Kids classes in their repertoire of on-campus events and activities, opportunities expanded for Fellows to visit corporate headquarters, too. The success of the Fellowship and Healthy Kids created a cascade of connections and collaboration with the communities that Bon Appétit serves.\n\nA Challenge and an Opportunity\n\nWith the onset of COVID-19, the food service industry was hit hard, and for a while, in-person activities and visits to campuses seemed out of the question. But as the world slowly reemerged from the worst of the pandemic, the Fellows program and Healthy Kids began to come back into focus. This period also gave Chief Strategy and Brand Officer Maisie Ganzler a chance to think about how both programs should come back and adapt to a new reality.\n\nMaisie decided to bundle together Bon Appétit’s most interactive food literacy programs by uniting both the Fellows and Healthy Kids under a newly created Food Education team, led by Manager of Food Education Kristina Todini, RDN. Kristina’s experience in the food system is multi-faceted to say the least. Prior to joining Bon Appétit’s corporate wellness team in 2017, Kristina got to experience the food system from a wide variety of different angles, working as a food service worker, supply chain director, agriculture marketing manager, food photographer, and Registered Dietitian. “I’ve never had a job that wasn’t involved with food in some way,” says Kristina. This multi-disciplinary approach to the food system serves Kristina well as she oversees two new Fellows, Elise Dudley and Elise Kuhler, as well as Healthy Kids Program Coordinator, National Marketing Specialist, and jack-of-all-trades Nina Abramson.\n\nManager of Food Education Kristina Todini\n\nWith Bon Appétit-served schools, corporate headquarters, and specialty venues almost entirely open in some format, the new Food Education Team is springing into action, planning slates of in-person events, activities, and Healthy Kids classes – in addition to a slew of new virtual culinary and wellness education offerings. For Kristina, this time represents a chance for her team to pass along a holistic understanding of the food system to Bon Appétit’s guests. “It’s all about meeting the guest where they’re at,” says Kristina. “We share our knowledge and reverence for food, whether we’re teaching children about the parts of a plant, getting our hands dirty in campus garden with students, or leading virtual cooking classes with our corporate clients.”\n\nAs the Food Education team has come together and the world has opened back up, new synergies have emerged. In addition to their robust online culinary and wellness education campaigns, Nina and Kristina are in the process of creating an entirely new curriculum called Healthy College Students in the Bon Appétit Kitchen, adapting the fun and good-for-you tips and tricks of Healthy Kids to a new audience. Fellows are once again visiting schools, with Elise Dudley and Elise Kuhler speaking in classes and re-engaging with students, many of whom may not know just how much work Bon Appétit does to create food service for a sustainable future .\n\nLink copied","fieldSources":{"image":{"url":"https://www.bamco.com/blog/bon-appetits-food-education-team-poised-to-unite-people-with-love-of-food-literacy/","basis":"publisher_declared","format":"Published person (name and role labels)","published":"2022-03-30T13:05:57+00:00","observedAt":"2026-10-29T01:09:12.280814894Z","relationship":"publisher"},"jobTitle":{"url":"https://www.bamco.com/blog/bon-appetits-food-education-team-poised-to-unite-people-with-love-of-food-literacy/","basis":"publisher_declared","format":"Published person (name and role labels)","published":"2022-03-30T13:05:57+00:00","observedAt":"2026-10-29T01:09:12.280814894Z","relationship":"publisher"},"description":{"url":"https://www.bamco.com/blog/bon-appetits-food-education-team-poised-to-unite-people-with-love-of-food-literacy/","basis":"publisher_declared","format":"Published person (name and role labels)","published":"2022-03-30T13:05:57+00:00","observedAt":"2026-10-29T01:09:12.280814894Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://www.bamco.com/blog/bon-appetits-food-education-team-poised-to-unite-people-with-love-of-food-literacy/","format":"Published person (name and role labels)","published":"2022-03-30T13:05:57+00:00","relationship":"publisher"},"observed_at":"2026-10-29T01:09:12.280814+00:00","capacity":"healthy kid program coordinator","title":"Healthy Kids Program Coordinator and National Marketing Specialist Nina Abramson teaches a Healthy Kids class"},{"source":{"url":"https://www.bamco.com/blog/bon-appetits-food-education-team-poised-to-unite-people-with-love-of-food-literacy/","format":"Published person (name and role labels)","published":"2022-03-30T13:05:57+00:00","relationship":"publisher"},"observed_at":"2026-10-29T01:09:12.280814+00:00","capacity":"national marketing specialist nina abramson teache a healthy kid class","title":"Healthy Kids Program Coordinator and National Marketing Specialist Nina Abramson teaches a Healthy Kids class"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-29T01:09:12.280814+00:00","last_confirmed_at":"2026-10-29T01:09:12.280814+00:00"},{"label":"Phil Herrera","value":{"@id":"urn:lumitra:person:6ecab4ae-aee0-42c7-9438-7d5e1ac3db6a","asOf":"2024-12-17","name":"Phil Herrera","@type":"Person","sources":[{"url":"https://www.bamco.com/blog/people-powered-sustainability-at-the-claremont-colleges/","format":"Published person (named with a role or their own mailbox on the site)","evidence":{"text":"Driving Change Behind the Scenes\nAt Claremont McKenna College, General Manager Shelby Welsh and Assistant General Manager Phil Herrera collaborate with the college’s sustainability team to bring impactful programs to life. 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At Colorado College, Executive Chef Edward Salazar could make a complicated subject like purchasing standards tangible by explaining how those decisions affected the ingredients on students’ plates. At the University of Portland, General Manager Ken Clemens helped me draw in so many students simply by knowing and remembering hundreds of guests so that he could personally greet them and showcase the pop-up.\nThese team members understood their campuses. They knew wh","heading":"Lesson Two: A Friendly Face Opens the Conversation","locator":"line 99","section":"The People Behind the Plate: Three Lessons from My Fellowship","source_url":"https://www.bamco.com/blog/the-people-behind-the-plate-three-lessons-from-my-fellowship/","representation":"visible"},"jobTitle":"General Manager","published":"2026-07-28","observedAt":"2026-10-29T01:09:16.668763993Z","relationship":"publisher"}],"jobTitle":"General Manager","roleStatus":"last_seen","witnessIds":["urn:lumitra:person:bamco.com:5962b1b2585cdc80"],"fieldSources":{"jobTitle":{"url":"https://www.bamco.com/blog/the-people-behind-the-plate-three-lessons-from-my-fellowship/","basis":"publisher_declared","format":"Published person (named with a role or their own mailbox on the site)","published":"2026-07-28","observedAt":"2026-10-29T01:09:16.668763993Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://www.bamco.com/blog/the-people-behind-the-plate-three-lessons-from-my-fellowship/","format":"Published person (named with a role or their own mailbox on the site)","published":"2026-07-28","relationship":"publisher"},"observed_at":"2026-10-29T01:09:16.668763+00:00","capacity":"general manager","title":"General Manager"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-29T01:09:16.668763+00:00","last_confirmed_at":"2026-10-29T01:09:16.668763+00:00"},{"label":"Rick Welts","value":{"@id":"urn:lumitra:person:15d930a8-6439-4895-be68-35ec969c9669","name":"Rick Welts","@type":"Person","sources":[{"url":"https://www.bamco.com/press-releases/chase-center-announces-new-culinary-director-mark-jeffers-and-taste-maker-partners/","format":"Published person (named with a role or their own mailbox on the site)","evidence":{"text":"eight full kitchens, and three action areas in the club areas. Chase Center estimates that the six Tony G’s pizza outlets will require 1,200 pounds of from-scratch pizza dough for a single game day.\n“With Mark’s experience and culinary expertise, we know he will ensure a premium dining experience for all of our guests at Chase Center,” said Warriors President and Chief Operating Officer Rick Welts. “Our entire food & beverage program will be first class and also include a diverse selection of local providers as part of our commitment to highlight the incredible food the Bay Area has to offer.”\nJeffers joins Chase Center from The Ritz-Carlton at Lake Tahoe, where he was executive chef and food & beverage director in charge of the resort’s four restaurants, banquet catering, and the Lake Cl","heading":"Chase Center Announces New Culinary Director Mark Jeffers and Taste Maker Partners","locator":"line 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Regional Vice President\nMichael Venckus, Regional Vice President\nElaine Smart, Regional Vice President\nCarrie Buckley, Vice President of Image and Style\nMaisie Ganzler, Chief Strategy and Brand Officer\nPrint post\nSend post by email\nCopy link\nLink copied","heading":"Read more 30th Anniversary stories from:","locator":"line 99","section":"Happy 30th Birthday, Bon Appétit: A Great People Culture, An Open-Source Mentality, and a Taste for Disrupting the Industry","source_url":"https://www.bamco.com/blog/happy-30th-birthday-bon-appetit-great-people-culture-open-source-mentality-taste-disrupting-industry/","representation":"visible"},"jobTitle":"Regional Vice President","published":"2017-08-07","observedAt":"2026-10-29T01:09:13.850890978Z","relationship":"publisher"}],"jobTitle":"Regional Vice 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They gathered a list of students’ favorite recipes based on their cafés’ most popular dishes and the most requested recipes by students, and adjusted the portions and preparation instructions for home cooks. 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As part of the food program, the Warriors, Bon Appétit and Levy have launched “ Taste Makers at Chase Center ,” a program that directly benefits Bay Area businesses through networking and educational programs. Taste Makers at Chase Center is an opportunity for the Bay Area’s diverse business community to connect with new contract work and support individual business growth related to Chase Center. 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For more information, please visit warriors.com/sf .","heading":"Chase Center to Bring Locally Sourced Food and Beverage Experiences with Top-Notch Restaurant Partners","source_url":"https://www.bamco.com/press-releases/chase-center-bring-locally-sourced-food-beverage-experiences-top-notch-restaurant-partners/","anchor_text":"warriors.com/sf"}],"organization":{"url":"http://chasecenter.com/","domain":"chasecenter.com","name_candidates":[{"name":"Chase Center","basis":"anchor_text"},{"name":"Taste Makers at Chase Center","basis":"anchor_text"},{"name":"warriors.com/sf","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it"},"basis":"publisher_declared","via":["https://www.bamco.com/press-releases/chase-center-bring-locally-sourced-food-beverage-experiences-top-notch-restaurant-partners/"],"last_confirmed_at":"2026-10-29T01:09:25.529346+00:00","about_ref":"self","source_surface_ref":"https://www.bamco.com"},{"label":"Organization relationship","value":{"kind":"foundation","@type":"OrganizationRelationship","state":"supported","reason":"heading \"Bon Appétit Management Company Foundation Helps Corporate Kitchen Gardens Bloom\" says \"foundation\" (+3)","support":3,"evidence":[{"kind":"foundation","text":"Even small gardens can reap big dividends. The hydroponic micro-farm at Plantronics in Santa Cruz, CA, installed and tended by Cityblooms , not only provides fresh greens and other produce to Bon Appétit’s cafés, it was also recently recognized by the environmental nonprofit Acterra with a 2015 Business Environmental Award .","heading":"Bon Appétit Management Company Foundation Helps Corporate Kitchen Gardens Bloom","source_url":"https://www.bamco.com/press-releases/bon-appetit-management-helps-corporate-kitchen-gardens-bloom/","anchor_text":"Cityblooms"}],"organization":{"url":"http://cityblooms.com/","domain":"cityblooms.com","name_candidates":[{"name":"Cityblooms","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it"},"basis":"publisher_declared","via":["https://www.bamco.com/press-releases/bon-appetit-management-helps-corporate-kitchen-gardens-bloom/"],"last_confirmed_at":"2026-10-29T01:09:21.247498+00:00","about_ref":"self","source_surface_ref":"https://www.bamco.com"},{"label":"Organization relationship","value":{"kind":"supplier","@type":"OrganizationRelationship","state":"supported","reason":"heading \"Chase Center to Bring Locally Sourced Food and Beverage Experiences with Top-Not\" says \"sourced\" (+3)","support":3,"evidence":[{"kind":"supplier","text":"OAKLAND, CA (April 3, 2017): The Warriors announced today a first-of-its-kind hospitality partnership between Bon Appétit Management Company and Levy to manage food and beverage initiatives at Chase Center , set to open for the start of 2019-20 NBA Season. As part of the partnership, five local and iconic Bay Area food businesses have been chosen to provide “only in the Bay Area” experiences inside Chase Center. These include Oakland’s Bakesale Betty , San Francisco’s Tacolicious , Sam’s Chowder House of Half Moon Bay, the exclusive Hot Dog Bills Burger Dog, previously available only to members at San Francisco’s Olympic Club Golf Course, and in an homage to the Warriors’ history and late NBA Hall-of-Famer Nate Thurmond, Chase Center will revive his acclaimed Big Nate’s BBQ.","heading":"Chase Center to Bring Locally Sourced Food and Beverage Experiences with Top-Notch Restaurant Partners","source_url":"https://www.bamco.com/press-releases/chase-center-bring-locally-sourced-food-beverage-experiences-top-notch-restaurant-partners/","anchor_text":"Hot Dog Bills"}],"organization":{"url":"http://www.hotdogbills.com/","domain":"hotdogbills.com","name_candidates":[{"name":"Hot Dog Bills","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it"},"basis":"publisher_declared","via":["https://www.bamco.com/press-releases/chase-center-bring-locally-sourced-food-beverage-experiences-top-notch-restaurant-partners/"],"last_confirmed_at":"2026-10-29T01:09:25.529346+00:00","about_ref":"self","source_surface_ref":"https://www.bamco.com"},{"label":"Organization relationship","value":{"kind":"supplier","@type":"OrganizationRelationship","state":"supported","reason":"heading \"Chase Center to Bring Locally Sourced Food and Beverage Experiences with Top-Not\" says \"sourced\" (+3); heading \"Chase Center to Bring Locally Sourced Food and Beverage Experiences with Top-Not\" says \"sourced\" (+3)","support":6,"evidence":[{"kind":"supplier","text":"OAKLAND, CA (April 3, 2017): The Warriors announced today a first-of-its-kind hospitality partnership between Bon Appétit Management Company and Levy to manage food and beverage initiatives at Chase Center , set to open for the start of 2019-20 NBA Season. As part of the partnership, five local and iconic Bay Area food businesses have been chosen to provide “only in the Bay Area” experiences inside Chase Center. These include Oakland’s Bakesale Betty , San Francisco’s Tacolicious , Sam’s Chowder House of Half Moon Bay, the exclusive Hot Dog Bills Burger Dog, previously available only to members at San Francisco’s Olympic Club Golf Course, and in an homage to the Warriors’ history and late NBA Hall-of-Famer Nate Thurmond, Chase Center will revive his acclaimed Big Nate’s BBQ.","heading":"Chase Center to Bring Locally Sourced Food and Beverage Experiences with Top-Notch Restaurant Partners","source_url":"https://www.bamco.com/press-releases/chase-center-bring-locally-sourced-food-beverage-experiences-top-notch-restaurant-partners/","anchor_text":"Levy"},{"kind":"supplier","text":"Founded in 1978, Levy pioneered premium sports and entertainment dining and remains one of America’s fastest growing and most critically acclaimed restaurant companies. Named one of the 10 most innovative companies in sports by Fast Company magazine, Levy’s diverse portfolio includes award-winning restaurants, iconic sports and entertainment venues, and convention centers as well as the Grammy Awards, PGA Championship, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA All-Star Games, and has been named 2015 NHL Retailer of the Year. For more, visit www.levyrestaurants.com .","heading":"Chase Center to Bring Locally Sourced Food and Beverage Experiences with Top-Notch Restaurant Partners","source_url":"https://www.bamco.com/press-releases/chase-center-bring-locally-sourced-food-beverage-experiences-top-notch-restaurant-partners/","anchor_text":"www.levyrestaurants.com"}],"organization":{"url":"http://www.levyrestaurants.com/","domain":"levyrestaurants.com","name_candidates":[{"name":"Levy","basis":"anchor_text"},{"name":"www.levyrestaurants.com","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it"},"basis":"publisher_declared","via":["https://www.bamco.com/press-releases/chase-center-bring-locally-sourced-food-beverage-experiences-top-notch-restaurant-partners/"],"last_confirmed_at":"2026-10-29T01:09:25.529346+00:00","about_ref":"self","source_surface_ref":"https://www.bamco.com"},{"label":"Organization relationship","value":{"kind":"foundation","@type":"OrganizationRelationship","state":"supported","reason":"heading \"Bon Appétit Management Company Foundation Helps Corporate Kitchen Gardens Bloom\" says \"foundation\" (+3)","support":3,"evidence":[{"kind":"foundation","text":"Even small gardens can reap big dividends. The hydroponic micro-farm at Plantronics in Santa Cruz, CA, installed and tended by Cityblooms , not only provides fresh greens and other produce to Bon Appétit’s cafés, it was also recently recognized by the environmental nonprofit Acterra with a 2015 Business Environmental Award .","heading":"Bon Appétit Management Company Foundation Helps Corporate Kitchen Gardens Bloom","source_url":"https://www.bamco.com/press-releases/bon-appetit-management-helps-corporate-kitchen-gardens-bloom/","anchor_text":"recognized by the environmental nonprofit Acterra with a 2015 Business Environmental Award"}],"alternatives":[{"kind":"charity","reason":"link text \"recognized by the environmental nonprofit Acterra with a 2015 Business Environme\" says \"nonprofit\" (+1)","support":1}],"organization":{"url":"http://newsroom.plantronics.com/press-release/us/cityblooms-and-plantronics-receive-prestigious-environmental-award","domain":"plantronics.com","name_candidates":[{"name":"recognized by the environmental nonprofit Acterra with a 2015 Business Environmental Award","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it"},"basis":"publisher_declared","via":["https://www.bamco.com/press-releases/bon-appetit-management-helps-corporate-kitchen-gardens-bloom/"],"last_confirmed_at":"2026-10-29T01:09:21.247498+00:00","about_ref":"self","source_surface_ref":"https://www.bamco.com"},{"label":"Organization relationship","value":{"kind":"supplier","@type":"OrganizationRelationship","state":"supported","reason":"heading \"Chase Center to Bring Locally Sourced Food and Beverage Experiences with Top-Not\" says \"sourced\" (+3)","support":3,"evidence":[{"kind":"supplier","text":"OAKLAND, CA (April 3, 2017): The Warriors announced today a first-of-its-kind hospitality partnership between Bon Appétit Management Company and Levy to manage food and beverage initiatives at Chase Center , set to open for the start of 2019-20 NBA Season. As part of the partnership, five local and iconic Bay Area food businesses have been chosen to provide “only in the Bay Area” experiences inside Chase Center. These include Oakland’s Bakesale Betty , San Francisco’s Tacolicious , Sam’s Chowder House of Half Moon Bay, the exclusive Hot Dog Bills Burger Dog, previously available only to members at San Francisco’s Olympic Club Golf Course, and in an homage to the Warriors’ history and late NBA Hall-of-Famer Nate Thurmond, Chase Center will revive his acclaimed Big Nate’s BBQ.","heading":"Chase Center to Bring Locally Sourced Food and Beverage Experiences with Top-Notch Restaurant Partners","source_url":"https://www.bamco.com/press-releases/chase-center-bring-locally-sourced-food-beverage-experiences-top-notch-restaurant-partners/","anchor_text":"Sam’s Chowder House"}],"organization":{"url":"http://www.samschowderhouse.com/","domain":"samschowderhouse.com","name_candidates":[{"name":"Sam’s Chowder House","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it"},"basis":"publisher_declared","via":["https://www.bamco.com/press-releases/chase-center-bring-locally-sourced-food-beverage-experiences-top-notch-restaurant-partners/"],"last_confirmed_at":"2026-10-29T01:09:25.529346+00:00","about_ref":"self","source_surface_ref":"https://www.bamco.com"},{"label":"Organization relationship","value":{"kind":"supplier","@type":"OrganizationRelationship","state":"supported","reason":"heading \"Chase Center to Bring Locally Sourced Food and Beverage Experiences with Top-Not\" says \"sourced\" (+3)","support":3,"evidence":[{"kind":"supplier","text":"OAKLAND, CA (April 3, 2017): The Warriors announced today a first-of-its-kind hospitality partnership between Bon Appétit Management Company and Levy to manage food and beverage initiatives at Chase Center , set to open for the start of 2019-20 NBA Season. As part of the partnership, five local and iconic Bay Area food businesses have been chosen to provide “only in the Bay Area” experiences inside Chase Center. These include Oakland’s Bakesale Betty , San Francisco’s Tacolicious , Sam’s Chowder House of Half Moon Bay, the exclusive Hot Dog Bills Burger Dog, previously available only to members at San Francisco’s Olympic Club Golf Course, and in an homage to the Warriors’ history and late NBA Hall-of-Famer Nate Thurmond, Chase Center will revive his acclaimed Big Nate’s BBQ.","heading":"Chase Center to Bring Locally Sourced Food and Beverage Experiences with Top-Notch Restaurant Partners","source_url":"https://www.bamco.com/press-releases/chase-center-bring-locally-sourced-food-beverage-experiences-top-notch-restaurant-partners/","anchor_text":"Tacolicious"}],"organization":{"url":"http://tacolicious.com/","domain":"tacolicious.com","name_candidates":[{"name":"Tacolicious","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it"},"basis":"publisher_declared","via":["https://www.bamco.com/press-releases/chase-center-bring-locally-sourced-food-beverage-experiences-top-notch-restaurant-partners/"],"last_confirmed_at":"2026-10-29T01:09:25.529346+00:00","about_ref":"self","source_surface_ref":"https://www.bamco.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"supported","reason":"heading \"Bon Appétit Celebrates Women-Owned Farm to Fork Vendors\" says \"vendors\" (+3); paragraph \"During this year’s Women’s History Month, we’re spotlighting and celebrating the\" says \"vendors\" (+1); paragraph \"In 1999, Bon Appétit was the first food service company to formalize our commitm\" says \"farmers\" (+1); paragraph \"These businesses come in all shapes and sizes. Common Market, a local-food aggre\" says \"purveyors\" (+1); paragraph \"Wherever in the country these vendors might be, we’re thrilled to call them our\" says \"vendors\" (+1); paragraph \"Co-owned and operated by Hanmei Hoffman and her husband, Hoffman Farm is located\" says \"farmers\" (+1); paragraph \"Vibrant Valley farm was co-founded by Kara Gilbert and Elaine Walker in 2013 on\" says \"farmers\" (+1)","support":9,"evidence":[{"kind":"supplier","text":"During this year’s Women’s History Month, we’re spotlighting and celebrating the women-owned Farm to Fork vendors who supply our teams and the communities they serve.\nIn 1999, Bon Appétit was the first food service company to formalize our commitment to local farmers, artisans, and fisherfolk through the launch of our Farm to Fork program , which tasks our teams with purchasing 20% of their ingredients from small, owner-operated vendors within 150 miles of our cafés. Fast forward 23 years, and Bon Appétit now spends more than $45 million dollars annually on products from Farm to Fork vendors. But more than just a pioneering sustainable sourcing commitment, and beyond abstract spending statistics, the Farm to Fork program allows our teams to purchase food from real people – including many female entrepreneurs.\nThis Women’s History Month, we’re making the concept of Farm to Fork more tangible and connecting faces and farms to the numbers by highlighting women-owned businesses that our teams partner with across the country.\nThese businesses come in all shapes and sizes. Common Market, a local-food aggregator started by Tatiana Garcia-Granados and her husband Haile Johnston in Pennsylv","heading":"Bon Appétit Celebrates Women-Owned Farm to Fork Vendors","source_url":"https://www.bamco.com/blog/bon-appetit-celebrates-women-owned-farm-to-fork-vendors/"}],"state_reason":"the heading or section above it and its own paragraphs both state it"},"basis":"publisher_declared","via":["https://www.bamco.com/blog/bon-appetit-celebrates-women-owned-farm-to-fork-vendors/"],"last_confirmed_at":"2026-10-29T01:09:12.280949+00:00","about_ref":"self","source_surface_ref":"https://www.bamco.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"candidate","reason":"section \"Bon Appétit Celebrates Women-Owned Farm to Fork Vendors\" says \"vendors\" (+2)","support":2,"evidence":[{"kind":"supplier","text":"National Seafood Month: Beyond the Big Three\nFor National Seafood Month 2026, we are encouraging our guests to look beyond salmon, shrimp, and tuna to more sustainable, less utilized aquatic species — there are plenty of other fish in the sea!\nFavoring Fair Trade Products from Around the World\nEvery October, Bon Appétit Management Company recognizes Fair Trade Month by educating our guests about the importance of the internationally recognized certification for ethically made products, which supports equitable global supply chains.\nEating Between the Lines: One Fellow’s Path to Food Education\nOver time, I came to see storytelling as one of the most powerful tools we have for understanding complex issues and inspiring change. What I did not realize during college was that this medium would become central to the way I engage people with some of today's most pressing issues, from sustainability and agriculture to the future of our food systems.","heading":"You might also like…","section":"Bon Appétit Celebrates Women-Owned Farm to Fork Vendors","source_url":"https://www.bamco.com/blog/bon-appetit-celebrates-women-owned-farm-to-fork-vendors/"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://www.bamco.com/blog/bon-appetit-celebrates-women-owned-farm-to-fork-vendors/"],"last_confirmed_at":"2026-10-29T01:09:12.280949+00:00","about_ref":"self","source_surface_ref":"https://www.bamco.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"candidate","reason":"paragraph \"Oracle Culinary Director Kim Hilt interviewed Farm to Fork vendor Kim Sorenson f\" says \"vendor\" (+1); paragraph \"To help out one of their Farm to Fork vendors, Triple Delight Blueberries, Tim w\" says \"vendors\" (+1)","support":2,"evidence":[{"kind":"supplier","text":"300 Bakery Executive Chef Terri Wu (back) and Sous Chef Janeth Estrada (front) donned masks in the Oracle Kitchen to take almost 100 Oracle viewers through a step-by-step chocolate cookie-making demonstration\nLike most offices in the San Francisco Bay Area, software giant Oracle’s Redwood Shores headquarters and nearby satellite locations have been closed since the pandemic started in March. Thousands of its employees are working from home, and many of the Bon Appétit team members who usually feed them are as well. And while they may not be cooking their fresh from-scratch meals for thousands daily, they are keeping quite busy with frequent virtual culinary experiences!\nResident Marketing Director Cara Brechler, Culinary Director Tim Hilt, and Director of Operations Heather Lee are driving the effort, which they have dubbed “comm-UNITY”: a reimagined way of staying connected, through sharing favorite recipes, kitchen hacks, local secrets, home inspiration, and family activities.\nOracle Culinary Director Kim Hilt interviewed Farm to Fork vendor Kim Sorenson from Triple Delight Blueberries\nHere’s just a few of their activities:\nCafé 300 Chef de Cuisine Jose Luis Ugalde gave a mezze d","heading":"Bon Appétit Team Delights Oracle Employees Working from Home","source_url":"https://www.bamco.com/blog/bon-appetit-team-delights-oracle-employees-working-from-home/"}],"state_reason":"only its paragraphs state it; no heading or section above them does"},"basis":"publisher_declared","via":["https://www.bamco.com/blog/bon-appetit-team-delights-oracle-employees-working-from-home/"],"last_confirmed_at":"2026-10-29T01:09:53.342139+00:00","about_ref":"self","source_surface_ref":"https://www.bamco.com"},{"label":"Organization statement","value":{"kind":"charity","@type":"OrganizationStatement","state":"candidate","reason":"paragraph \"Food waste is an immense issue with equally large implications, but it can be ha\" says \"nonprofit\" (+1); paragraph \"We’ve long recognized the value in waste tracking, and for years we’ve informall\" says \"donations\" (+1)","support":2,"evidence":[{"kind":"charity","text":"Food waste is an immense issue with equally large implications, but it can be hard to wrap one’s head around. According to ReFED, a nonprofit dedicated to ending food loss and waste with data-driven solutions, uneaten food results in 4% of the United States’ greenhouse gas emissions. The first step toward preventing food waste is to make the abstract tangible and develop an understanding of how much food is being wasted, and what is causing that waste. This can be incredibly tough to track, especially in dynamic, cook-from-scratch kitchens like Bon Appetit’s that serve thousands every day. Enter Waste Not™: Bon Appétit’s very own kitchen-waste tracking app that makes it easier than ever for chefs to capture the cause, quantity, and destination of their food waste. (Read the press release )\nWe’ve long recognized the value in waste tracking, and for years we’ve informally tracked production counts and food donations with pen and paper. As technology improved, we trialed and tested the latest and greatest smart scales and tracking computers on the market. After trying a wide variety of programs without seeing notable reductions in waste and struggling to find a system that was financi","heading":"Chefs and Techies Team Up to Fight Waste","source_url":"https://www.bamco.com/blog/chefs-and-techies-team-up-to-fight-waste/"}],"state_reason":"only its paragraphs state it; no heading or section above them does"},"basis":"publisher_declared","via":["https://www.bamco.com/blog/chefs-and-techies-team-up-to-fight-waste/"],"last_confirmed_at":"2026-10-29T01:09:59.167384+00:00","about_ref":"self","source_surface_ref":"https://www.bamco.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"candidate","reason":"paragraph \"At its roots, the Fair Trade movement is about ensuring that producers of goods\" says \"producers\" (+1); paragraph \"Fair Trade organizations use a market-based approach to alleviate some of these\" says \"producers\" (+1)","support":2,"evidence":[{"kind":"supplier","text":"When shopping at the grocery store, you may have seen the Fair Trade label on products from chocolate bars to bananas. Or in your Bon Appétit café, you may have seen Fair Trade tea or coffee . But what does Fair Trade really mean? October is National Fair Trade Month, so there’s no better time to learn more.\nAt its roots, the Fair Trade movement is about ensuring that producers of goods get a fair price for those goods. This is particularly important for agricultural communities that struggle with poverty and export their goods to wealthier regions or nations. Farmers and workers in these communities commonly face small profit margins, high market volatility, subpar working conditions, and unhealthy levels of pesticide exposure.\nFair Trade organizations use a market-based approach to alleviate some of these poverty-related problems through trade. To consumers, a Fair Trade certification communicates that the item in question was grown or produced in a more socially, economically, and environmentally sustainable way (and has undergone a verification process). To producers, Fair Trade standards support the community by offering price minimums to support farmers in unstable markets, p","heading":"For Fair Trade Month, Treat Yourself (and People in the Supply Chain) Right","source_url":"https://www.bamco.com/blog/for-fair-trade-month-treat-yourself-and-people-in-the-supply-chain-right/"}],"state_reason":"only its paragraphs state it; no heading or section above them does"},"basis":"publisher_declared","via":["https://www.bamco.com/blog/for-fair-trade-month-treat-yourself-and-people-in-the-supply-chain-right/"],"last_confirmed_at":"2026-10-29T01:09:59.157359+00:00","about_ref":"self","source_surface_ref":"https://www.bamco.com"},{"label":"Organization statement","value":{"kind":"foundation","@type":"OrganizationStatement","state":"candidate","reason":"paragraph \"As I walked out to the parking lot, I talked with General Manager Shannon Null a\" says \"foundation\" (+1); paragraph \"One of the first things every fellow does is develop a Story Behind the Food pre\" says \"foundations\" (+1)","support":2,"evidence":[{"kind":"foundation","text":"As I walked out to the parking lot, I talked with General Manager Shannon Null and Executive Chef Nimal Amarasinghe (above) about the fun to come in the next two years, as well as the challenges of operating an account like Whitman while keeping sustainability at the foundation of the work. I realized that Shannon and Nimal already felt like good friends, despite only meeting them 96 hours earlier.\nThat memory came back to me again and again as I grew into the fellowship. Sustainability is incredibly important, but commitments do not carry out themselves. They become a reality because people work behind the scenes to source thoughtfully, cook from scratch , reduce waste, educate guests, build partnerships, and push their accounts forward. This idea became more and more powerful of an idea with every trip.\nI loved speaking in classrooms about carbon reduction, responsible fishing practices , farmworker rights, and what it means when we call an ingredient “local.” But to me, nothing was more impactful than meeting the people who put those commitments into practice and helping tell their stories. Between chefs, managers, regional foragers, farmers, artisans, students, and sustainabili","heading":"The People Behind the Plate: Three Lessons from My Fellowship","source_url":"https://www.bamco.com/blog/the-people-behind-the-plate-three-lessons-from-my-fellowship/"}],"alternatives":[{"kind":"supplier","reason":"paragraph \"I loved speaking in classrooms about carbon reduction, responsible fishing pract\" says \"farmers\" (+1)","support":1}],"state_reason":"only its paragraphs state it; no heading or section above them does"},"basis":"publisher_declared","via":["https://www.bamco.com/blog/the-people-behind-the-plate-three-lessons-from-my-fellowship/"],"last_confirmed_at":"2026-10-29T01:09:16.668763+00:00","about_ref":"self","source_surface_ref":"https://www.bamco.com"},{"label":"Organization statement","value":{"kind":"charity","@type":"OrganizationStatement","state":"candidate","reason":"paragraph \"As the COVID-19 crisis began unfolding in March and students at Andrews went hom\" says \"donation\" (+1); paragraph \"One of the initial food donation boxes that the Andrews team prepared\" says \"donation\" (+1); paragraph \"Later, Linda realized that there was something she could do with those unasked-f\" says \"donate\" (+1); paragraph \"People can also make a one-time donation, anonymously or not, through Dining Ser\" says \"donation\" (+1); paragraph \"Those who wish to donate to the community-feeding program can email Director of\" says \"donate\" (+1)","support":5,"evidence":[{"kind":"charity","text":"As the COVID-19 crisis began unfolding in March and students at Andrews went home, Linda, Executive Chef Lance Clark, and their remaining small team of Bon Appétit and Andrews University Dining employees continued to feed the 30 or so students who needed to stay on campus. With the university’s blessing (and financial support), they began expanding their efforts. They’re now delivering their delicious from-scratch vegetarian and vegan food — Andrews University is a Seventh-day Adventist Church educational institution — to members of the public in a 5-mile radius, and they’ve started an incredible food donation program for hundreds of international families living in apartment complexes on campus.\nAUeats, to go\nIt started with the AUeats program, to-go lunches that the public could order in the morning via phone. Every day AU Dining makes two hearty yet healthy options, a vegetarian and a vegan one. Two examples of recent delicious meals: pea and potato samosas with cilantro lime chutney, red lentil dahl, saffron rice, cumin-roasted vegetables, choice of chickpeas and brown rice or mulligatawny soup, spinach salad with carrot ginger dressing, and a chocolate brownie; and walnut “mea","heading":"“This Is So Much More Than Just Feeding People”: Andrews University Dining Team Steps Up to Support Wider Community","source_url":"https://www.bamco.com/blog/this-is-so-much-more-than-just-feeding-people-andrews-university-dining-team-steps-up-to-support-wider-community/"}],"state_reason":"only its paragraphs state it; no heading or section above them does"},"basis":"publisher_declared","via":["https://www.bamco.com/blog/this-is-so-much-more-than-just-feeding-people-andrews-university-dining-team-steps-up-to-support-wider-community/"],"last_confirmed_at":"2026-10-29T01:09:16.668926+00:00","about_ref":"self","source_surface_ref":"https://www.bamco.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"supported","reason":"heading \"Sustainable sourcing\" says \"sourcing\" (+3); paragraph \"In our quest to serve the best-tasting food we could find, we established our gr\" says \"sourcing\" (+1)","support":4,"evidence":[{"kind":"supplier","text":"In our quest to serve the best-tasting food we could find, we established our ground-breaking local sourcing program Farm to Fork in 1999. From there, we became the first in our industry to switch to sustainable seafood, rBGH-free milk, cage-free eggs, humanely raised ground beef, and pork raised without gestation crates, and the first to address food’s role in climate change and the issue of farmworkers’ rights.","heading":"Sustainable sourcing","section":"Hospitality","source_url":"https://www.bamco.com/expertise/"}],"state_reason":"the heading or section above it and its own paragraphs both state it"},"basis":"publisher_declared","via":["https://www.bamco.com/expertise/"],"last_confirmed_at":"2026-10-29T01:09:05.549690+00:00","about_ref":"self","source_surface_ref":"https://www.bamco.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"candidate","reason":"paragraph \"Milk and yogurt are sourced from dairies not using artificial hormones.\" says \"sourced\" (+1); paragraph \"Continuous reduction of greenhouse gas emissions is a key principle of daily men\" says \"sourcing\" (+1)","support":2,"evidence":[{"kind":"supplier","text":"Fruits and vegetables are grown locally, as a priority, using sustainable practices.\nPork comes from hog farms that do not confine sows to gestation crates.\nTurkey and chicken are raised without the routine, non-therapeutic use of antibiotics.\nGround beef is from cattle fed a vegetarian diet, never given antibiotics or hormones, and certified by a credible animal welfare organization.\nMilk and yogurt are sourced from dairies not using artificial hormones.\nEggs are produced cage-free and certified by a credible animal welfare organization.\nAll seafood purchases, wild and farmed, follow the sustainability guidelines of the Monterey Bay Aquarium’s Seafood Watch program. Seafood is purchased fresh when available locally or frozen at the source to ensure quality.\nContinuous reduction of greenhouse gas emissions is a key principle of daily menu writing and sourcing decisions in alignment with our companywide Low Carbon Lifestyle.\nTogether, we take these everyday actions to create exceptional food that meets the diverse needs of our clients and guests while supporting a food system that respects people and animals, nourishes communities, and replenishes shared natural resources for future","heading":"Produced in a socially responsible manner","section":"Food Standards","source_url":"https://www.bamco.com/expertise/chef-driven-dining/food-standards/"}],"state_reason":"only its paragraphs state it; no heading or section above them does"},"basis":"publisher_declared","via":["https://www.bamco.com/expertise/chef-driven-dining/food-standards/"],"last_confirmed_at":"2026-10-29T01:08:44.446329+00:00","about_ref":"self","source_surface_ref":"https://www.bamco.com"},{"label":"Organization statement","value":{"kind":"foundation","@type":"OrganizationStatement","state":"candidate","reason":"paragraph \"Cooking with the Queer Food Foundation\" says \"foundation\" (+1); paragraph \"In honor of our partnership for LGBTQ+ Pride Month, the Queer Food Foundation te\" says \"foundation\" (+1)","support":2,"evidence":[{"kind":"foundation","text":"Meet Ty Paup, our 2026 Chef of the Year\nCongratulations to Regional Culinary Director Ty Paup, Bon Appétit's 2026 Chef of the Year AND Compass Group's Top Chef of 2026!\nScraps into Standouts\nWhat started with a pile of discarded turmeric and ginger pulp at a local juice bar has evolved into one of the most creative food waste-reduction initiatives in the kitchen at Edwards Lifesciences.\nThe Joy of Flavor Bombing\nIn many Bon Appétit kitchens, chefs go beyond the expected to build flavor, turning common ingredients into flavor powerhouses. Mushroom stem powder. Dehydrated Satsuma mandarin peel. Charcuterie dust.\nDistinctly Bon Appétit – Programs with Personality\nAt Bon Appétit, the most distinctive programs tend to start the same way: with people paying close attention to the character of a place and the people who bring it to life each day.\nCooking with the Queer Food Foundation\nIn honor of our partnership for LGBTQ+ Pride Month, the Queer Food Foundation team shared these two recipes as part of their mission to uplift LGBTQIA+ chefs and build community through food.\nWhere Culinary Creativity and Zero-Waste Meet\nAt its core, the Zero Waste Initiative focuses on maximizing every ingr","heading":"Chef-Driven Dining","source_url":"https://www.bamco.com/food-for-thought/chef-driven-dining/"}],"state_reason":"only its paragraphs state it; no heading or section above them does"},"basis":"publisher_declared","via":["https://www.bamco.com/food-for-thought/chef-driven-dining/"],"last_confirmed_at":"2026-10-29T01:09:18.073638+00:00","about_ref":"self","source_surface_ref":"https://www.bamco.com"},{"label":"Organization statement","value":{"kind":"foundation","@type":"OrganizationStatement","state":"candidate","reason":"paragraph \"Ms. Keller, a 2009 James Beard Foundation Award Finalist for Best Chef in the Ca\" says \"foundation\" (+1); paragraph \"Bon Appétit Management Company ( www.bamco.com ) is an on-site restaurant compan\" says \"foundation\" (+1)","support":2,"evidence":[{"kind":"foundation","text":"Palo Alto, CA (May 15, 2012) — Today Bon Appétit Management Company announced its agreement with the Exploratorium, in partnership with acclaimed San Francisco chef Loretta Keller, to create seasonal and sustainable fare at the museum’s new Pier 15 site on the Embarcadero at Green Street, when it relocates in 2013. Under Ms. Keller’s direction, the award-winning, Palo Alto–based food service group will procure and prepare all of the food for the new museum site, including the sidewalk café on the west side of the pier off the Embarcadero and the waterfront café on the east side, in the all-glass Bay Observatory Building.\nRendering of the proposed new Exploratorium, looking east\n“I couldn’t be more thrilled about what we expect to be a wonderfully creative collaboration with Loretta and Bon Appétit,” said Silva Raker, the Exploratorium’s Director of Business Development. “Along with providing delicious, sustainably produced food for our cafés and some very fun food carts, Bon Appétit will be a fabulous option for catering private events. In the spirit of revitalization that has taken hold along the Embarcadero, we expect our new facility to be a spectacular San Francisco venue for e","heading":"BAMCO Partners with Chef Loretta Keller and Exploratorium for New Cafés","source_url":"https://www.bamco.com/press-releases/bamco-partners-chef-loretta-keller-exploratorium-new-cafes/"}],"alternatives":[{"kind":"supplier","reason":"paragraph \"All food in Bon Appétit’s more than 400 cafés in 32 states is cooked from scratc\" says \"sourcing\" (+1)","support":1}],"state_reason":"only its paragraphs state it; no heading or section above them does"},"basis":"publisher_declared","via":["https://www.bamco.com/press-releases/bamco-partners-chef-loretta-keller-exploratorium-new-cafes/"],"last_confirmed_at":"2026-10-29T01:09:19.679634+00:00","about_ref":"self","source_surface_ref":"https://www.bamco.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"candidate","reason":"paragraph \"Innovative new purchasing system fights food waste and helps farmers\" says \"farmers\" (+1); paragraph \"CHARLOTTE, NC (March 19, 2015) — Pity the unpretty potato and the twisted turnip\" says \"farmers\" (+1); paragraph \"Rescuing crooked carrots is not as simple as telling farmers, “Send us your ugly\" says \"farmers\" (+1); paragraph \"Participating Bon Appétit and Compass chefs are enthusiastic about Imperfectly D\" says \"growers\" (+1)","support":4,"evidence":[{"kind":"supplier","text":"Innovative new purchasing system fights food waste and helps farmers\nCHARLOTTE, NC (March 19, 2015) — Pity the unpretty potato and the twisted turnip. Millions of tons of perfectly edible, wholesome fruits and vegetables get wasted every year because their size, shape, or color don’t exactly match the food industry’s stringent cosmetic standards. Some are left in the fields to rot or get disked under, or are rejected later during processing. But when you’re slicing, dicing, chopping, and cooking, flavor matters a lot more than looks. To fight food waste and support local farmers, Compass Group USA, the nation’s largest food service company serving 8 million meals a day, and Bon Appétit Management Company, its award-winning subsidiary, have together launched a groundbreaking program, Imperfectly Delicious Produce, to rescue and incorporate these fruits and vegetables into recipes served in their thousands of kitchens.\nLearn more about Imperfectly Delicious: • Wall Street Journal • San Francisco Chronicle • NPR’s The Salt blog • Bloomberg Business [with video]\nStarting in May 2014, the two companies successfully piloted the program at locations in California, Pennsylvania, and Washin","heading":"Compass Group USA & Bon Appétit Launch Imperfectly Delicious Produce Program","source_url":"https://www.bamco.com/press-releases/bon-appetit-management-co-compass-group-usa-launch-imperfectly-delicious-produce-program-fight-food-waste-help-farmers/"}],"state_reason":"only its paragraphs state it; no heading or section above them does"},"basis":"publisher_declared","via":["https://www.bamco.com/press-releases/bon-appetit-management-co-compass-group-usa-launch-imperfectly-delicious-produce-program-fight-food-waste-help-farmers/"],"last_confirmed_at":"2026-10-29T01:09:19.679670+00:00","about_ref":"self","source_surface_ref":"https://www.bamco.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"candidate","reason":"paragraph \"Responsible food sourcing is just part of Bon Appétit’s ongoing Low Carbon Diet\" says \"sourcing\" (+1); paragraph \"“As important as all these efforts are — and we are proud of having significantl\" says \"sourcing\" (+1); paragraph \"Bon Appétit Management Company ( www . bamco . com ) is an on-site restaurant co\" says \"sourcing\" (+1)","support":3,"evidence":[{"kind":"supplier","text":"We’ve moooved away from beef and cheese, now we’re going against the flow — of water and energy!\nPalo Alto, CA , April 10, 2012 – From the Getty Center in Los Angeles to Massachusetts Institute of Technology in Boston, diners at Bon Appétit Management Company cafés around the nation will notice quite a few menu changes on Thursday, April 19, Bon Appétit’s fifth annual Low Carbon Diet Day. At the grill, for example, they might see black-bean or turkey patties instead of beef burgers, because legumes or poultry emit far fewer greenhouse gases than do cows and other ruminant animals. They’ll find an even bigger-than-usual bounty of regional food, which guzzled less fossil fuel on its way from field to plate. Signage for Bon Appétit’s “Top 5 Low Carbon Diet Tips” will explain how diners’ choices affect climate change.\nResponsible food sourcing is just part of Bon Appétit’s ongoing Low Carbon Diet strategy to reduce the greenhouse gas emissions resulting from our food service operations. Go behind the kitchen doors, and you’ll find a lot more than lightbulb swapping under way to meet our goal of reducing our energy and water usage by 25%.\nWhat does this have to do with climate change? I","heading":"Bon Appétit Management Company Celebrates Fifth Annual Low Carbon Diet Day","source_url":"https://www.bamco.com/press-releases/bon-appetit-management-company-celebrates-fifth-annual-low-carbon-diet-day/"}],"alternatives":[{"kind":"foundation","reason":"paragraph \"Bon Appétit Management Company ( www . bamco . com ) is an on-site restaurant co\" says \"foundation\" (+1)","support":1}],"state_reason":"only its paragraphs state it; no heading or section above them does"},"basis":"publisher_declared","via":["https://www.bamco.com/press-releases/bon-appetit-management-company-celebrates-fifth-annual-low-carbon-diet-day/"],"last_confirmed_at":"2026-10-29T01:09:19.679568+00:00","about_ref":"self","source_surface_ref":"https://www.bamco.com"},{"label":"Organization statement","value":{"kind":"foundation","@type":"OrganizationStatement","state":"supported","reason":"heading \"Bon Appétit Management Company Foundation Helps Corporate Kitchen Gardens Bloom\" says \"foundation\" (+3); paragraph \"About the Bon Appétit Management Company Foundation\" says \"foundation\" (+1); paragraph \"The Bon Appétit Management Company Foundation is an operating foundation whose m\" says \"foundation\" (+1)","support":5,"evidence":[{"kind":"foundation","text":"Food service pioneer expands Campus Farmers website to offer resources for growing food at work\nPalo Alto, CA (June 3, 2015): Whether it’s offering delicious, nutritious lunches, standing desks, on-site yoga classes, or free fitness trackers, companies are trying hard to keep their employees healthy, happy, and productive while at work these days. And increasingly, corporate food gardens are part of the toolbox. Fresh air and fresh food — what’s not to like?\nFrom window boxes to raised-bed gardens and vertical hydroponic towers, these efforts brighten the surrounding spaces, engage guests in hands-on food education, and yield ingredients grown just yards from the campus café. They are a natural element of any sustainability and wellness program.\nEven small gardens can reap big dividends. The hydroponic micro-farm at Plantronics in Santa Cruz, CA, installed and tended by Cityblooms , not only provides fresh greens and other produce to Bon Appétit’s cafés, it was also recently recognized by the environmental nonprofit Acterra with a 2015 Business Environmental Award .\nCityblooms’ hydroponic micro-farm at Plantronics in Santa Cruz, CA\nExecutive Chef Melissa Miller with Bill Tomaszewsk","heading":"Bon Appétit Management Company Foundation Helps Corporate Kitchen Gardens Bloom","source_url":"https://www.bamco.com/press-releases/bon-appetit-management-helps-corporate-kitchen-gardens-bloom/"}],"alternatives":[{"kind":"supplier","reason":"paragraph \"Food service pioneer expands Campus Farmers website to offer resources for growi\" says \"farmers\" (+1); paragraph \"With the Corporate Campus Farmers resource pages and profiles, Bon Appétit shows\" says \"farmers\" (+1); paragraph \"The Bon Appétit Management Company Foundation is an operating foundation whose m\" says \"sourcing\" (+1)","support":3},{"kind":"charity","reason":"paragraph \"Even small gardens can reap big dividends. The hydroponic micro-farm at Plantron\" says \"nonprofit\" (+1)","support":1}],"state_reason":"the heading or section above it and its own paragraphs both state it"},"basis":"publisher_declared","via":["https://www.bamco.com/press-releases/bon-appetit-management-helps-corporate-kitchen-gardens-bloom/"],"last_confirmed_at":"2026-10-29T01:09:21.247498+00:00","about_ref":"self","source_surface_ref":"https://www.bamco.com"},{"label":"Organization statement","value":{"kind":"foundation","@type":"OrganizationStatement","state":"candidate","reason":"section \"Bon Appétit Management Company Foundation Helps Corporate Kitchen Gardens Bloom\" says \"foundation\" (+2)","support":2,"evidence":[{"kind":"foundation","text":"National Seafood Month: Beyond the Big Three\nFor National Seafood Month 2026, we are encouraging our guests to look beyond salmon, shrimp, and tuna to more sustainable, less utilized aquatic species — there are plenty of other fish in the sea!\nFavoring Fair Trade Products from Around the World\nEvery October, Bon Appétit Management Company recognizes Fair Trade Month by educating our guests about the importance of the internationally recognized certification for ethically made products, which supports equitable global supply chains.\nEating Between the Lines: One Fellow’s Path to Food Education\nOver time, I came to see storytelling as one of the most powerful tools we have for understanding complex issues and inspiring change. What I did not realize during college was that this medium would become central to the way I engage people with some of today's most pressing issues, from sustainability and agriculture to the future of our food systems.","heading":"You might also like…","section":"Bon Appétit Management Company Foundation Helps Corporate Kitchen Gardens Bloom","source_url":"https://www.bamco.com/press-releases/bon-appetit-management-helps-corporate-kitchen-gardens-bloom/"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://www.bamco.com/press-releases/bon-appetit-management-helps-corporate-kitchen-gardens-bloom/"],"last_confirmed_at":"2026-10-29T01:09:21.247498+00:00","about_ref":"self","source_surface_ref":"https://www.bamco.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"supported","reason":"heading \"Chase Center to Bring Locally Sourced Food and Beverage Experiences with Top-Not\" says \"sourced\" (+3); paragraph \"“By joining these two first-class restaurant groups, we are getting Bon Appétit’\" says \"sourced\" (+1)","support":4,"evidence":[{"kind":"supplier","text":"Chase Center brings together Bon Appétit and Levy for best-in-class culinary programs\nRead October 2018 update »\nChef Alison Barakat, founder and owner of Bakesale Betty, who will be bringing her famous Buttermilk Fried Chicken Sandwiches to Chase Center\nOAKLAND, CA (April 3, 2017): The Warriors announced today a first-of-its-kind hospitality partnership between Bon Appétit Management Company and Levy to manage food and beverage initiatives at Chase Center , set to open for the start of 2019-20 NBA Season. As part of the partnership, five local and iconic Bay Area food businesses have been chosen to provide “only in the Bay Area” experiences inside Chase Center. These include Oakland’s Bakesale Betty , San Francisco’s Tacolicious , Sam’s Chowder House of Half Moon Bay, the exclusive Hot Dog Bills Burger Dog, previously available only to members at San Francisco’s Olympic Club Golf Course, and in an homage to the Warriors’ history and late NBA Hall-of-Famer Nate Thurmond, Chase Center will revive his acclaimed Big Nate’s BBQ.\nTacolicious’s handmade tacos are inspired by Mexico City’s dining experiences\n“By joining these two first-class restaurant groups, we are getting Bon Appétit’s","heading":"Chase Center to Bring Locally Sourced Food and Beverage Experiences with Top-Notch Restaurant Partners","source_url":"https://www.bamco.com/press-releases/chase-center-bring-locally-sourced-food-beverage-experiences-top-notch-restaurant-partners/"}],"state_reason":"the heading or section above it and its own paragraphs both state it"},"basis":"publisher_declared","via":["https://www.bamco.com/press-releases/chase-center-bring-locally-sourced-food-beverage-experiences-top-notch-restaurant-partners/"],"last_confirmed_at":"2026-10-29T01:09:25.529346+00:00","about_ref":"self","source_surface_ref":"https://www.bamco.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"candidate","reason":"section \"Chase Center to Bring Locally Sourced Food and Beverage Experiences with Top-Not\" says \"sourced\" (+2)","support":2,"evidence":[{"kind":"supplier","text":"National Seafood Month: Beyond the Big Three\nFor National Seafood Month 2026, we are encouraging our guests to look beyond salmon, shrimp, and tuna to more sustainable, less utilized aquatic species — there are plenty of other fish in the sea!\nFavoring Fair Trade Products from Around the World\nEvery October, Bon Appétit Management Company recognizes Fair Trade Month by educating our guests about the importance of the internationally recognized certification for ethically made products, which supports equitable global supply chains.\nEating Between the Lines: One Fellow’s Path to Food Education\nOver time, I came to see storytelling as one of the most powerful tools we have for understanding complex issues and inspiring change. What I did not realize during college was that this medium would become central to the way I engage people with some of today's most pressing issues, from sustainability and agriculture to the future of our food systems.","heading":"You might also like…","section":"Chase Center to Bring Locally Sourced Food and Beverage Experiences with Top-Notch Restaurant Partners","source_url":"https://www.bamco.com/press-releases/chase-center-bring-locally-sourced-food-beverage-experiences-top-notch-restaurant-partners/"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://www.bamco.com/press-releases/chase-center-bring-locally-sourced-food-beverage-experiences-top-notch-restaurant-partners/"],"last_confirmed_at":"2026-10-29T01:09:25.529346+00:00","about_ref":"self","source_surface_ref":"https://www.bamco.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"candidate","reason":"paragraph \"“La Cocina and Old Skool Café are great additions to our Taste Makers at Chase C\" says \"suppliers\" (+1); paragraph \"In addition to La Cocina and Old Skool, three local restaurants and five special\" says \"vendors\" (+1)","support":2,"evidence":[{"kind":"supplier","text":"Clockwise from top left: Earl Shaddix/Earl’s Brittle, Justin Isip and Jason Angeles/Sugar and Spun, The Swickards/Five Dot Ranch, JP Reyes and Kristen Brillantes/The Sarap Shop, Cassandra Chen/CC Made,Tiffany Carter/Chef BOUG, Old Skool Café, Alicia Villanueva/Alicia’s Tamales Los Mayas (La Cocina graduate), Live Sushi/Omakase Restaurant Group, Yvonne Hines/Yvonne’s Southern Sweets, and Tony Gemignani/Tony G’s Pizza\nBon Appétit and the Golden State Warriors welcome La Cocina, Old Skool Café, Tony G’s Pizza, and eight more Tastemaker partners to Chase Center lineup\nOAKLAND, CA – Chase Center, in partnership with Bon Appétit Management Company and Levy Restaurants, announced today the addition of La Cocina and Old Skool Café to Chase Center’s food and beverage program. La Cocina , a San Francisco incubator kitchen that cultivates low-income food entrepreneurs, and Old Skool Café , a youth-run, jazz-themed supper club in San Francisco’s Bayview-Hunters Point neighborhood, will be integrated into Taste Makers at Chase Center, a program launched to directly benefit Bay Area businesses through networking and educational programs. Both will have their own specific outlets within Chase Cen","heading":"Chase Center Enhances F&B Program with Additional Local Restaurants and Food Partners","source_url":"https://www.bamco.com/press-releases/chase-center-enhances-fb-program-with-additional-local-restaurants-and-food-partners/"}],"state_reason":"only its paragraphs state it; no heading or section above them does"},"basis":"publisher_declared","via":["https://www.bamco.com/press-releases/chase-center-enhances-fb-program-with-additional-local-restaurants-and-food-partners/"],"last_confirmed_at":"2026-10-29T01:09:25.529450+00:00","about_ref":"self","source_surface_ref":"https://www.bamco.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"candidate","reason":"paragraph \"In 2011, the James Beard Foundation chose Bauccio as one of 10 individuals for i\" says \"sourcing\" (+1); paragraph \"Bon Appétit chefs cook food—including sauces, stocks, and soups—from scratch. Th\" says \"suppliers\" (+1)","support":2,"evidence":[{"kind":"supplier","text":"Once a Gilded-Age millionaire’s estate, The Huntington now welcomes 750,000 visitors a year and features five dining spaces: the main café, with indoor and outdoor seating and sweeping views of the Huntington mansion and grounds; the Rose Garden Tea Room, nestled between the Rose and Herb gardens; the Chinese Garden tea shop (known as the Freshwater Pavilion), overlooking a lake in a traditional Chinese Garden; the Rose Garden patio, open on weekends; and the coffee shop at the Education and Visitor Center. In addition to providing dining services at The Huntington’s various locations, Bon Appétit will also provide catering for private events.\n“Food is no longer incidental—it is part of our culture. And, according to some, it is everything. We want wonderful, memorable food to be part of the greater Huntington experience.”\nAs part of this new relationship, The Huntington and Bon Appétit have invited Border Grill cofounders Mary Sue Milliken and Susan Feniger and Blue Window co-owner Kajsa Alger to launch several new dining concepts at The Huntington. (More details to be released in the following weeks.)\n“We are tremendously excited about this new endeavor,” said Laura Trombley, Hun","heading":"The Huntington Launches New Era in Dining, Partnering with Bon Appétit Management Company","source_url":"https://www.bamco.com/press-releases/huntington-launches-new-era-dining-partnering-bon-appetit-management-company/"}],"alternatives":[{"kind":"foundation","reason":"paragraph \"In 2011, the James Beard Foundation chose Bauccio as one of 10 individuals for i\" says \"foundation\" (+1)","support":1}],"state_reason":"only its paragraphs state it; no heading or section above them does"},"basis":"publisher_declared","via":["https://www.bamco.com/press-releases/huntington-launches-new-era-dining-partnering-bon-appetit-management-company/"],"last_confirmed_at":"2026-10-29T01:09:22.961917+00:00","about_ref":"self","source_surface_ref":"https://www.bamco.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"candidate","reason":"paragraph \"Bon Appétit has long made local, seasonal food, sourced from small farms in its\" says \"sourced\" (+1); paragraph \"“We know that locavores care about where their food comes from. By allowing sust\" says \"sourced\" (+1); paragraph \"“As a company, we have always believed that if you lead with flavor, sustainabil\" says \"sourcing\" (+1); paragraph \"Bon Appétit Management Company ( www . bamco . com ) is an on-site restaurant co\" says \"sourcing\" (+1)","support":4,"evidence":[{"kind":"supplier","text":"First-ever Eat Local (Fish) Challenge spotlights seasonal seafood stars\nGrowing up in coastal North Carolina, Emanuel spent countless hours reeling in regional favorites like grouper. But stocks have since declined, and he decided to give a lesser-known fish a chance. “We called amberjack ‘Reef Donkey’ – it was a stubborn challenge to a fisherman. Now it’s my new favorite,” says May. “The flavor is mild but succulent; the flesh is firm and holds up to grilling or pan searing. And serving it is a great way for SCAD students to learn about protecting the environment and supporting our local fisheries.” Seasonal supplies are plentiful, and the price is right, too, he adds.\nAs the first food service company to explore the nuances of local, sustainable seafood, Bon Appétit hopes to inspire consumers to expand their tastes, drive demand for these delicious fish around the country, and take the pressure off some of the sea’s most overfished species.\nBACKGROUND\nBon Appétit has long made local, seasonal food, sourced from small farms in its Farm to Fork network, a mainstay of its menus. For the first Eat Local Challenge, in September 2005, its chefs pulled out all the stops to cook a region","heading":"Local-Food Pioneer Bon Appétit Management Company Makes Fish the New Frontier","source_url":"https://www.bamco.com/press-releases/local-food-pioneer-bon-appetit-management-company-makes-fish-new-frontier/"}],"alternatives":[{"kind":"charity","reason":"paragraph \"The mission of the nonprofit Monterey Bay Aquarium is to inspire conservation of\" says \"nonprofit\" (+1)","support":1},{"kind":"foundation","reason":"paragraph \"Bon Appétit Management Company ( www . bamco . com ) is an on-site restaurant co\" says \"foundation\" (+1)","support":1}],"state_reason":"only its paragraphs state it; no heading or section above them does"},"basis":"publisher_declared","via":["https://www.bamco.com/press-releases/local-food-pioneer-bon-appetit-management-company-makes-fish-new-frontier/"],"last_confirmed_at":"2026-10-29T01:09:22.961441+00:00","about_ref":"self","source_surface_ref":"https://www.bamco.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"candidate","reason":"paragraph \"PALO ALTO, CA (Aug. 28, 2012) — By September 1, all 500-plus Bon Appétit Managem\" says \"suppliers\" (+1); paragraph \"“We need companies like Bon Appétit Management Company to lead the way so we can\" says \"producers\" (+1); paragraph \"Twenty percent of all Bon Appétit’s meat and poultry already comes from small or\" says \"producers\" (+1); paragraph \"Bon Appétit Management Company ( www.bamco.com ) is an on-site restaurant compan\" says \"sourcing\" (+1)","support":4,"evidence":[{"kind":"supplier","text":"Leader in Sustainable Food Services Switches to Third-Party-Certified-Humane Ground Beef and Patties\nPALO ALTO, CA (Aug. 28, 2012) — By September 1, all 500-plus Bon Appétit Management Company cafés in 32 states will serve only ground beef from contented cattle. 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