Thu, Apr 10 2008
LeTourneau University announced today that Bon Appétit, one of the premier restaurant-quality food service providers to private colleges across the nation, will be the new food service provider for the university’s on-campus dining, effective June 1. Bon Appétit replaces Sodexho, which provided the university’s food service for over 30 years.
Bon Appétit is known for its commitment to healthy menu items, using fresh-from-scratch recipes and locally grown ingredients in artistically appealing presentations with reasonable portion sizes. With its triple approach of healthy, delicious and sustainable, all 400 Bon Appétit restaurants and cafés around the country use healthy cooking techniques to positively influence the daily food choices of diners.
“I am excited that Bon Appétit will be our new food service provider,” Lunsford said. “Bon Appétit is widely recognized as the preeminent university campus food service provider today, serving nutritious food to other private universities including Biola, Wheaton and MIT.”
A committee from LeTourneau University has been reviewing the university’s food service plan since the beginning of the school year when LETU new president Dr. Dale Lunsford began living on campus and eating with students. After a nationwide search, Bon Appétit was selected.
Bon Appétit was founded as a catering company in 1987. It began its “farm to fork” program for locally grown and organic food, supporting local farmers in 1999 and launched “ sustainable seafood” purchasing in 2002. It adopted a policy to reduce antibiotics in chickens in 2003 and followed up with turkeys in 2005.
Also in 2005, it launched its first “eat local challenge” at its 400 locations across the country. The company moved to all “natural” beef burgers in 2007, the same year it began its “low-carbon diet” initiative to make food choices to help protect the earth and reverse the trend of global climate change. Bon Appétit employees 10,000 employees and has more than 400 cafés in 28 states. Its first choice is to purchase seasonal and regional produce form local farmers with a 150-mile radius, often served within 48 hours of harvest.