Bon Appétit Standards
- Our ground beef is from cattle that have been humanely raised (from either a Farm to Fork vendor or one certified by Humane Farm Animal Care or Global Animal Partnership), on a 100% vegetarian diet, with no antibiotics or artificial hormones
- Other beef cuts are from cattle raised without antibiotics as a first preference.
- We do not serve veal from calves raised in crates.
- Roast beef and other deli meats are roasted in-house daily.
In addition, Bon Appétit chefs often seek out grass-fed beef producers through our Farm to Fork program.
Future goals: We are considering a revised antibiotics policy for all our contracted beef, not just ground. As with dairy, we are asking all of our beef suppliers to cease dehorning without pain management by 2026, or sooner if there are breakthroughs on resolving these issues (such as using polled genetics so that cattle are born without horns).