Lifetime honor for Fedele Bauccio

The founder of Bon Appetit Management Co. gets awards from Beard Foundation, IACP.

Fedele Bauccio has long been one of my favorite people in non-commercial foodservice. The CEO of Palo Alto, Calif.-based Bon Appétit Management Co. has passion, not only for food but for a host of environmental and social issues related to food. His passion comes to life in Bon Appétit’s corporate offices and in the scores of B&I and university accounts managed by the company. He has been honored several times for his contributions to the foodservice industry. Most recently he received the Lifetime Achievement Award from the International Association of Culinary Professionals, an organization made up of chefs, restaurateurs, foodservice operators, writers, photographers, stylists, marketers, nutritionists and educators, for his efforts in promoting sustainability in the foodservice industry.

This is the second award Bauccio has received this year, the other being the Leadership Award from the James Beard Foundation, which he shared with Michelle Obama. Last October, he also was given the Pathfinder Award from the Chefs Collaborative.

I called Fedele last week to congratulate him, and, of course, we began talking about sustainability. The conversation began innocently enough, with my asking him about how he defines sustainability. But Fedele never rests—in talking about IACP’s Lifetime Achievement Award he said he hoped the award wasn’t pushing him toward retirement “because there are still many mountains to climb”—and after giving me his company’s current definition of sustainability he explained that he is in the process of rewriting it.

“We are updating it to include the issues of public health, with the issue of antibiotics, animal welfare and farm workers’ rights,” he explained,  “because you can’t talk about sustainability unless you talk about those things.”

Fedele went on to say that he is excited about the number of companies and institutions that practice sustainability in one form or another, “and they’re not just paying lip service to it.”

“But there is a lot of work to be done,” he added. “We have a broken agricultural system in this country and we need to come up with a much ore sustainable agricultural system. We need one that is more of an ecological model, one that is environmentally sound, financial viable and socially equitable.”

More of Fedele thoughts will be found in our May cover story on the environment.

Keywords: 
sustainability

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources