Bon Appétit Standards
- In late 2015, we switched our contracted pork to a producer that ensures sows live in group housing, not inhumane gestation crates, for most of their pregnancies. In 2019, we notified our supplier that we require full elimination of the use of gestation crates by the end of 2021. It already limits its use of farrowing crates to the period before piglets are weaned, and is testing more humane farrowing practices and environments.
- Our pork also comes from animals never given antibiotics or growth promoters.
We are the first food service company to have made the switch to pork from sows raised without dependence on gestation crates or on antibiotics and the first to have set a defined target on more humane farrowing, tail docking, and castration methods. (Being a pioneer hasn’t been easy – watch our Chief Strategy & Brand Officer’s TEDxManhattan talk on YouTube about the challenges of meeting our gestation crate target.)
In addition, many Bon Appétit chefs also buy local, pasture-raised pork through our Farm to Fork program.