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Posts by Nicole Tocco
Written by Nicole Tocco on August 20, 2013in Farm to Fork, Farms, Featured, Humane meat - 3 Comments
Cage free, humane, organic, local, fair, sustainable, healthy. We look for many attributes in the food we eat. According to Ecolabelindex, there are more than 400 different eco-labels vying to verify those attributes. As a company, Bon Appétit Management Company relies on independent, third-party certifications to assure ourselves and our guests that the commitments we make are meaningful and are being met.
As part of a sweeping series of animal welfare commitments in 2012, which included banning foie gras and crate-raised veal immediately, Bon Appétit also committed that by 2015, we’d be sourcing at least 25% of our meat, poultry and egg purchases from farms meeting one of four strict, independently verified animal welfare standards: Certified Humane, Food Alliance, Global Animal Partnership and Animal Welfare Approved. Those are the four labels that meet or surpass our bar for how we’d like to see food animals raised for their own well-being and the well-being of our guests and environment.
Sounds easy, right? Not so fast. Our biggest challenge is that the supply isn’t easy to find, and in many cases, doesn’t yet exist. That makes the commitment all the more impressive to me, and all the more complicated to implement. So in my role as Senior Fellow, I’ve made it a personal mission to develop an understanding of what’s behind each of those names.
When I heard that Bon Appétit chefs at Johns Hopkins University had started sourcing Certified Humane chicken from Murray’s Chicken, I jumped at the chance to see humanely raised poultry firsthand. Ty Paup, general manager for Johns Hopkins, and I drove out to visit two of the farms in Pennsylvania that supply Murray’s Chicken. Continue…
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