Photo of Fedele Bauccio

Fedele Bauccio is a co-founder of Bon Appetit Management, now a $550 million company with over 400 cafes in 31 states serving over 120 million meals a year. With a commitment to socially responsible food sourcing, Bon Appetit buys food from within a 150-mile radius of each cafe, uses only sustainable seafood, sources turkey breast and chicken raised without antibiotics as a routine feed additive, features natural beef burgers, and leads the industry in using cage-free shell eggs. In 2007, the company debuted its Low Carbon Diet, the first program to make the connection between food and climate change. Fedele graduated from the University of Portland with a Master's degree in Business Administration (1966) and a Bachelor's degree in Economics (1964). He is a 1985 graduate of the Advanced Management Program of the Harvard Graduate School of Business. Fedele was a recipient of the 1992 Restaurants & Institutions "Ivy Award," and in 1998 was presented with the Nation's Restaurant News Golden Chain Award for Excellence. In addition, Fedele was named 2008 Innovator of the Year by Nation's Restaurant News, and also received the prestigious Going Green Award by the Natural Resources Defense Council (NRDC) in 2009. He is a board member of Compass Group, North America and serves on the board of Dynamic Payment Ventures in San Francisco. Fedele is presently Chairman of the University of San Francisco Hospitality Management board and serves on the President's Advisory Council of the University of Portland. He is also a member of the Pew Commission on Industrial Farm Animal Production.

With foodborne illnesses affecting 48 million people per year, causing almost 3,000 deaths and costing approximately $9 billion in health care costs, you can bet that, as the CEO of a food service company with 400 cafés in 31 states, I worry about the safety of our food supply.

That’s why I supported the Landmark Food Safety Modernization Act (S. 510) that was signed by President Obama on January 4.  At the same time, despite the fact that 20 percent of the foods we buy company-wide are purchased from small local and regional farms, ranches, and producers, I fully supported
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