BAMCO, INC.
PALM BAY, FLORIDA

and Ernie Collins, veterans of food service giant Saga Corporation, were convinced that cutting-edge employers and educators were ready for a different kind of food service. So they bought Bon Appétit Catering, a San Francisco-based catering company known for its incredible food presentation, and relaunched it as Bon Appétit Management Company. The new company hired chefs to cook fresh, restaurant-quality food from scratch — and the food-perks arms race began in the young Silicon Valley. Now it’s the 1990s. Our chefs were realizing that mass-market produce was being grown to look pretty and to travel well — but not necessarily to taste good. They began connecting directly with local farmers. These relationships set us on the path to becoming the food service industry’s most socially responsible company. In the years following the official launch of our preferred purchasing program in 1999, we’ve tackled myriad problems in the food system. We’re the first in our industry to switch to sustainable seafood, rBGH-free milk, cage-free eggs, humanely raised ground beef, and pork raised without gestation crates (by 2015), and the first to address food’s role in climate change and the issue of farmworkers’ rights. We continue to redefine how we do business as we strive to provide “food service for a sustainable future.” and Ernie Collins, veterans of food service giant Saga Corporation, were convinced that cutting-edge employers and educators were ready for a different kind of food service. So they bought Bon Appétit Catering, a San Francisco-based catering company known for its incredible food presentation, and relaunched it as Bon Appétit Management Company. The new company hired chefs to cook fresh, restaurant-quality food from scratch — and the food-perks arms race began in the young Silicon Valley. Now it’s the 1990s. Our chefs were realizing that mass-market produce was being grown to look pretty and to travel well — but not necessarily to taste good. They began connecting directly with local farmers. These relationships set us on the path to becoming the food service industry’s most socially responsible company. In the years following the official launch of our preferred purchasing program in 1999, we’ve tackled myriad problems in the food system. We’re the first in our industry to switch to sustainable seafood, rBGH-free milk, cage-free eggs, humanely raised ground beef, and pork raised without gestation crates (by 2015), and the first to address food’s role in climate change and the issue of farmworkers’ rights. We continue to redefine how we do business as we strive to provide “food service for a sustainable future.” and Ernie Collins, veterans of food service giant Saga Corporation, were convinced that cutting-edge employers and educators were ready for a different kind of food service. So they bought Bon Appétit Catering, a San Francisco-based catering company known for its incredible food presentation, and relaunched it as Bon Appétit Management Company. The new company hired chefs to cook fresh, restaurant-quality food from scratch — and the food-perks arms race began in the young Silicon Valley. Now it’s the 1990s. Our chefs were realizing that mass-market produce was being grown to look pretty and to travel well — but not necessarily to taste good. They began connecting directly with local farmers. These relationships set us on the path to becoming the food service industry’s most socially responsible company. In the years following the official launch of our preferred purchasing program in 1999, we’ve tackled myriad problems in the food system. We’re the first in our industry to switch to sustainable seafood, rBGH-free milk, cage-free eggs, humanely raised ground beef, and pork raised without gestation crates (by 2015), and the first to address food’s role in climate change and the issue of farmworkers’ rights. We continue to redefine how we do business as we strive to provide “food service for a sustainable future.” and Ernie Collins, veterans of food service giant Saga Corporation, were convinced that cutting-edge employers and educators were ready for a different kind of food service. So they bought Bon Appétit Catering, a San Francisco-based catering company known for its incredible food presentation, and relaunched it as Bon Appétit Management Company. The new company hired chefs to cook fresh, restaurant-quality food from scratch — and the food-perks arms race began in the young Silicon Valley. Now it’s the 1990s. Our chefs were realizing that mass-market produce was being grown to look pretty and to travel well — but not necessarily to taste good. They began connecting directly with local farmers. These relationships set us on the path to becoming the food service industry’s most socially responsible company. In the years following the official launch of our preferred purchasing program in 1999, we’ve tackled myriad problems in the food system. We’re the first in our industry to switch to sustainable seafood, rBGH-free milk, cage-free eggs, humanely raised ground beef, and pork raised without gestation crates (by 2015), and the first to address food’s role in climate change and the issue of farmworkers’ rights. We continue to redefine how we do business as we strive to provide “food service for a sustainable future.” EY Entrepreneur Of The Year 2014 National Retail and Consumer Products Award Most Innovative Company in Food (2013), Fast Company Inaugural Going Green Award for Business Leader, Natural Resources Defense Council Ecological Society of America’s Corporate Award for ethical business practices Business & Industry Innovator of the Year (Starbucks HQ — picture, right), Chief Administrative Officer | Chief Financial Officer, Bon Appétit Management Company Foundation Liz Baldwin has been part of the Bon Appétit story from the beginning; in fact, before the beginning: she was an officer of the original Bon Appétit Catering Company, which CEO Fedele Bauccio purchased in 1987 and relaunched as an onsite food service provider, Bon Appétit Management Company. Liz is our most senior employee, the primary financial steward of the company and a keeper of much of the corporate lore and history. Many of her team have been with the company for more than a decade, some since they were student workers in college. Prior to joining Bon Appétit, Liz spent several years in banking, serving in management roles in operations as well as commercial lending. Today, Liz directs our business in the areas of finance, accounting, human resources, information systems, payroll, audit and administration. Balancing the needs of our clientele and operations teams while maintaining our compliance in an ever-increasing regulatory environment remain Liz’s primary responsibilities and her central focus. In keeping with the company’s ongoing commitment to the community, Liz has served on the advisory board of La Cocina, a small incubator for Latino food-service entrepreneurs; the Board of Directors of Servo Dynamics, Inc.; and the Community Advisory Board of the Everest Charter High School. She is involved with Slow Money, which helps people/companies invest in food and farms in their local communities. In 2009 she was honored by the San Francisco Aids Emergency Fund as its “Person of the Year.” Liz graduated from the University of California, Santa Barbara, with a B.A. in English and additional studies in economics and accounting at University of California, Berkeley.