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Farm to fork

By Donna R. Dolan Special To The Times Union

Published: 12:00 a.m., Thursday, September 9, 2010

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Max London and farmer Albert Sheldon hold some of the tomatoes Sheldon produces for London’s restaurant in Saratoga Springs. London’s Summer Vegetable Panzanella, at top, is made with vegetables exclusively from Sheldon Farms in Salem. Sheldon Farms is also a local supplier for Yono?s, Dale Miller, Mrs. London?s, Hattie’s, Sperry?s and March? (Luanne M. Ferris / Times Union)

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Food service company challenges chefs to source locally

The world of corporate food service — ala your company cafeteria — isn’t always glamorous, but it can’t definitely make an impact on habits. That’s a philosophy being embraced wholeheartedly by Bon Appetit Management, which runs more than 400 corporate and university cafes in 30 different states. Through its Farm to Fork program, Bon Appetit has a goal to source food from up to 1,000 small owner-operated farms near its food service locations by 2011.

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