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Dear Friend,

At Thomas Aquinas College, Bon Appétit Management Company provides meals that are alive with flavor and nutrition. We write our menus based on seasonality and availability of regional fresh ingredients. We prepare produce, whole grains, and lean and/or plant-based proteins with minimal amounts of healthy, plant-derived fats. And we develop flavors through skilled, healthy-cooking techniques with the use of fresh herbs and authentic spices.

Vegan/Vegetarian Options

At every lunch and at most dinners we offer vegetarian entrees and a vegan soup. We also offer an extensive salad bar — containing chopped raw vegetables as well as composed salads — at lunch and dinner. Our composed salads may be vegetarian and/or vegan, and we use only olive and canola oils, never peanut or any trans fats. We always prepare our vegetables in small batches and as close to serving time as possible.

Commitment to Quality Ingredients

We use no MSG in our kitchen, and we make our stocks, soups, salsas, sauces, and salad dressings from scratch. We bake cookies and muffins fresh daily and, when possible, offer freshly made bread.

Our turkey and chicken are antibiotic-free. Our beef comes from cattle raised on vegetarian feed without antibiotics and growth hormones. We use only solid muscle meat and fat. Our milk and yogurt come from dairies that are free of artificial hormones. The eggs that we serve are all cage-free and certified by a credible animal-welfare organization. Our seafood purchases, wild and farmed, follow the sustainable guidelines of the Monterey Bay Aquarium’s Seafood Watch program. Whenever possible, we purchase fruits and vegetables from local farms that use sustainable and organic practices.

Allergies and Food Sensitivities

The Bon Appétit kitchen is not free of allergens such as gluten, lactose, shellfish, nuts, or corn. If you have a medical condition, such as gluten or lactose intolerance, that requires a special meal, we ask that you get a note from your physician and present it to the school nurse. The nurse will keep a record of your medical needs and inform Bon Appétit so that we can prepare the meals accordingly. The kitchen will prepare a gluten-free option for those with a documented need. Dairy alternatives, such as soy and rice milk, are always available. If any foods contains an allergen, such as shellfish or nuts, appropriate signage will be posted. Other than the stated above, Bon Appétit is unable to make individual meals for students and staff members with severe allergies or restricted diets.

Sincerely ,

Jacob Coke
General Manager
Bon Appétit
Thomas Aquinas College

Jacob Coke

Jacob Coke, General Manager for Bon Appétit
at Thomas Aquinas College

“With an academic program as rigorous as Thomas Aquinas College’s, and with a long line of successful alumni, Thomas Aquinas College is essential to the health of our Church in the United States and beyond.”

– The Most Rev. Thomas Daly

Bishop of Spokane

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