We selected Bon Appetit
as our food vendor based on the quality of the food and their commitment to the following socially responsible practices:
- Provides free water at the soda fountain
- 50% of food is sourced locally, supporting over 20 local farmers and producers
- Seasonal vegetables and fruits are utilized as first choice and are purchased fresh; produce is organic when possible.
- Fair Trade, shade grown, organic coffee
- Fair Trade bananas
- Cage-free eggs, antibiotic–free chicken and turkey
- Seafood meets Monterey Bay Aquarium Seafood Watch guidelines. Salmon is wild caught in Washington.
- Beef is natural, hormone free and range-fed
- Milk is from a local dairy and is free of antibiotics and artificial Bovine Growth Hormone
- Baked goods use local, sustainably harvested grain
- Items are prepared from scratch, for example soups, sauces and stocks, which means the food is free of chemical additives and high fructose corn syrup.
- No trans-fats or high fructose corn syrup are used
- Does not import bottled beverages; all fresh produce comes from North America
- Vegan options are served at breakfast, lunch and dinner daily
- 20 cent discount on all coffee drinks and fountain soda when you bring your own reusable mug.
- Since 2001, Bon Appetit has encouraged students with unused money on their meal plan to donate it at the end of the academic year. Bon Appetit collects the money and purchases products needed by local charities (e.g. diapers, dried and canned food, convenience items).
- Cooking oil is given to a local bio-diesel manufacturer.
- Participates in a project with Seattle Public Utilities to decrease overall food waste. Left over food is tracked and weighed before being discarded. This data is used to set food production levels and reduce overall food waste.
- Bon Appétit’s annual Eat Local Challenge in September helps diners learn how their food choices affect not only their local community, but have ripple effects on a global scale. The chefs prepare dishes exclusively with ingredients produced within a 150-mile radius of Seattle.
- Partners with the Oxfam student club to sponsor an annual hunger banquet to demonstrate to students the worldwide disparity of wealth as it applies to food and diet.
- Low Carbon Diet Initiative emphasizes food that require less energy to make, package and transport. For example, café menus are being adjusted to reflect less use of beef and cheese.
- Partner with various groups on campus to sponsor movies and forums on issues such as: globalization as it pertains to food production, the ethical and public health issues surrounding the commercial meat industry, over fishing, environmental degradation as a result of agribusiness practices.
- Brought in local farmers to meet with customers and talk about their products.
- The Healthy Cooking Initiative promotes healthier eating.
- The General Manager speaks to various student groups, classes and gives tours. He serves on the university’s health and wellness task force. He also serves on the Board of Trustees for PCC Natural Markets, the largest member-owned natural foods store chain in the country.