Bon Appétit to only buy humanely raised ground beef

Initative is latest step in campaign to to source at least 25% of its meats from one of four certified suppliers.

Aug. 29—Bon Appétit Management Co. announced today a commitment to source all of its loose ground beef and patties—more than a million pounds a year—from suppliers that meet strict animal-welfare standards.

By Sept. 1, every one of Bon Appetit’s 500-plus cafe or catering facilities in 32 states will serve ground beef and hamburger patties from suppliers that have been certified by one of four independent animal-welfare organizations. The independent certification is key to CEO Fedele Bauccio, who has seen the cruelty that can take place when an industry relies solely on a system of self-regulation and government oversight. He points to the animal cruelty and potential food safety problems documented at Central Valley Meat Co.

Bon Appetit’s ground-beef initiative is the latest step in the company’s plan, announced back in February, to source at least 25 percent of its meats by 2015 from suppliers certified by one of four humane programs: Animal Welfare Approved, Food Alliance, Humane Farm Animal Care and Global Animal Partnership.

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources