Why the Thai government must follow through on its promise to ratify the International Labour Organization (ILO) Convention on work in fishing (C.188), which is essential to protecting the working conditions of fishers on Thai vessels and to eliminating labor abuses in the supply chains of international brands
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!
“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.
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.
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 […]
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.
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.