Just over two decades ago, Bon Appétit Management Company began our annual tradition of challenging our chefs to cook an entire meal made exclusively with ingredients grown within 150 miles of their café. The rules are simple: All elements of the meal must be grown, harvested, milled, raised, or produced locally — the only exception is salt.
Each September, Eat Local Challenge is a chance for our chefs to flex their creativity while emphasizing our year-round support for our local farmers and foodsheds. This year, the celebration will take place on Tuesday, September 23rd, and our theme boils down the simplicity of the campaign’s motivation: “100% Local, 150 Miles”. Over the years, our chefs have used this basic approach to create countless mouthwatering creations while celebrating the long-term farm partnerships that define the core of our company. We’ve also witnessed how Eat Local Challenge can spur new lasting connections with nearby producers in the pursuit of a fully local plate.
While Eat Local Challenge is a once-per-year celebration for us at Bon Appétit, its inspiration is grounded in a legacy of pursuing a resilient food future through ongoing, institutional support of local food systems and producers. Last year, we celebrated 25 years of the Farm to Fork Program, our hallmark sustainability initiative that tasks all our teams to spend at least 20% of their food budget on small farms within 150 miles. To commemorate the occasion, we published our learnings in a white paper drawing from our many years of industry-leading experience: “Sowing Success: Local Food Purchasing Insights from 25 Years of the Farm to Fork Program”.
While there’s much to celebrate, we are grateful for the chance to enjoy another Eat Local Challenge with our guests, chefs, and farmers, and affirm our continual mission to expand and deepen the support for our local food communities.