Posts by

Maisie Ganzler

In honor of National Seafood Month, read the inspiring true story of saving West Coast groundfish. Now we just need to eat burbot, chilipepper rockfish, petrale sole, sablefish, lingcod, and other groundfish!

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“We’ve set a new standard in food service again and again. We’ve respected people, animals, and the environment. And we’ve done it while growing profitably.”
— Maisie Ganzler, Chief Strategy and Brand Officer

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I am not a vegetarian, but in 10 years I might be. If you aren’t already, you might be, too.

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“Gestation crate free” means no use of gestation crates, right? To the large pork producers, apparently not. Here’s how I wound up in a hog barn in Pennsylvania.

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A whole fried fish served by our Executive Chef Nicolai Tuban at Samsung

I predict this year will bring new frontiers in fighting food waste, plus a heightened focus on plants in general and plant-based proteins in particular.

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I am never going to be a global expert on the food system, but I do love globe-trotting and talking to local people about food. In recent years, I’ve been lucky enough to travel from South America to Southeast Asia, and like many of you would, I have sought out indigenous food experiences. Here’s some […]

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On Friday, the New York Times devoted front-page space to the amazing progress that our longtime partners the Coalition of Immokalee Workers has made toward fair treatment of farmworkers.

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Proud as I am of Bon Appétit’s contribution to the Coalition of Immokalee Workers’ cause, I’ve long wanted to help in a more personal way. So when Cheryl Queen, vice president of communication and corporate affairs for Compass Group USA, said she was going to accompany them for two days of the two-week march, I immediately said, “I’ll go with you!” with great enthusiasm and not much thought.

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Food can be a terrific vehicle to use for educating people about complex topics, and luckily, I work for a company that has an army of chefs who enjoy just this kind of challenge. Bon Appétit was the first food service company to address food’s role in climate change, and every year around Earth Day, our chefs change their menus and explain to their diners at corporations, colleges and universities, and museums in 32 states how their every day food choices affect our planet. For Earth Day today, we’re doing something a little different. Our chefs are standing in front of guests at a cooking demonstration table, making almond-milk-fruit smoothies, cheeseless pizzas, and edamame burgers with carrot peel toppings. They’re talking about how climate change isn’t just this storm gathering way down the road, it’s here and it’s affecting some of our favorite foods.

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This year I went trekking in the Himalayas of Nepal. Here are a few of the things I witnessed and how the experience sometimes turned my views on our sustainability commitments on their side.

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