1. Bon Appétit Management Company Peter Abrahamson – St. Olaf College Eating with the Seasons

4. Bon Appétit was founded by Fedele Bauccio with a mobile kitchen, a used card table for a desk, and big plans.

5. We now serve more than 140 million meals a year in 32 states.

7. Bon Appétit is the leading progressive light in corporate and institutional food service and an inspiration to all of us in the food world. - Whole Foods Market Co-CEO Walter Robb

8. First to Use Only Whole, Fresh Ingredients 1987

9. Farm to Fork Program Launches 1999

10. First to Commit to Sustainable Seafood Guidelines 2002

11. First to Serve Only RBGH-Free Diary 2002

12. First to Address Antibiotics in the Meat Supply 2003

13. First to Switch to Cage-Free Eggs 2005

14. First to Tackle Food and Climate Change 2007

15. First to Address Farmworker Rights 2009

16. First to Commit to Pork Raised without Gestation Crates 2012

17. Why eat seasonally? Preparations should follow seasons Produce is ready and ripe Food that grow together usually are pals Foods are plentiful and less expensive

18. Menuing Local Finding the right partners Start small – think big Seeking out foods that tell a story Hub versus individuals Looking at the week globally to offset a high cost item(s) Flexibility to menu changes

19. We are chefs, dishwashers, managers, janitors, advocates, and believers.

20. Dream with us.

21. WWW.BAMCO.COM