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

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

Ideas and Innovation
hc dining large

When students at the University of Pennsylvania in Philadelphia return from summer break in August, they will be greeted with a revamped dining option located in the university’s Hill College House. Along with having air conditioning for the first time ever, the updated 300-seat eatery will include expanded hours, flexible menu offerings and a new method of managing waste. Here’s an inside look.

Expanded options

Hill House’s new dining hall will feature several self-contained stations, including a Mongolian grill, a pizza and pasta concept called The Grotto, a chefs’ table, a...

FSD Resources