Colby has chosen Bon Appétit Management Co. as its new dining services provider, effective July 1, following a months-long selection process. The program proposed by Bon Appétit—an award-winning industry pioneer whose mission is “food service for a sustainable future”—emerged as the leader in the selection process for its focus on food quality, variety, local sourcing, and healthy, from-scratch cooking techniques.
The selection of a new provider follows a decades-long relationship between Colby and Sodexo, and Bon Appétit is offering employment to all hourly employees subject to satisfactory completion of the company’s employment process.
“The Sodexo employees are members of our community, and throughout the process, their future was prominent in our discussions,” said Douglas Terp ’84, Colby’s vice president for administration and chief financial officer. Human resources personnel from Bon Appétit have been on campus to help employees make a comfortable transition.
Terp said the decision, informed by a months-long selection process that included widespread community input, was based on the quality of proposed programs, including the board plan, catering, and retail food; commitment to campus engagement and superior service; commitment to shared values including being a responsible employer, local sourcing and sustainability, management and organizational capacity; and understanding of Colby and a demonstrated commitment to excellence.
Bon Appétit provides café and catering services to educational institutions, corporations, and museums across America. Founded in 1987 and now headquartered in Palo Alto, Calif., Bon Appétit currently operates more than 650 cafés in 31 states for corporate names such as Google and Amazon and for specialty venues like the Getty Museum in Los Angeles and the Art Institute of Chicago. Colleges and universities that Bon Appétit serves include Hamilton College, Wesleyan University, the University of Pennsylvania, MIT, and Johns Hopkins University.
Bon Appétit chefs cook from scratch, including all their sauces, stocks, and soups. The company was an early leader in local sourcing of foods, launching its Farm to Fork program back in 1999. It required its chefs to source at least 20 percent of their ingredients from small farms and ranches within 150 miles of each location they serve. It has also been a leader in the areas of fighting antibiotic abuse in agriculture, linking food to climate change, and supporting farmworkers’ rights. The company has been recognized with awards from the James Beard Foundation, Chefs Collaborative, Natural Resources Defense Council, SeafoodChoices Alliance, the Humane Society of the United States, Food Alliance, and others.