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Written by Nicole Tocco on April 23, 2012in Community, Education, Featured - 4 Comments
Nicole Tocco is the Bon Appétit Management Company Foundation’s new East Coast Fellow, replacing Carolina Fojo (who’s leaving us for graduate school).
When you’re outside a company looking in, it’s hard to tell if its sustainability claims are genuine. I had been interested in sustainable business throughout graduate school, and what I heard over and over (and over!) again was: get some experience in operations. If you understand how a factory works or a kitchen runs, you’ll be more valuable to any sustainability team.
Working on an assembly line didn’t sound appealing to me, but managing a kitchen sounded like a natural fit — especially to my friends and family who deal with my controlling nature around food at home. So a year ago, I accepted a position with Bon Appétit Management Company in operations, because it was one of a small handful of companies that seemed to be making significant efforts within a constrained food system. There were some hints that made me fairly confident it would be a good decision. For example: Bon Appétit started its Farm to Fork program in 1999, long before local food was so trendy. And a former editor of my favorite environmental news source, Grist, had joined the team as director of communications.
- These Farmer-Veterans are Growing Peace
- Farmer in the City: Shepherd’s Grain Founder visits Bon Appétit’s Seattle Cafés
- Bon Appétit Holds Sustainable Iron Chef Competition at Carleton College
- Helene York on Taking Responsibility for Meat Production
- Brocade, the 49ers, and Bon Appétit Kick Off Fundraising for Second Harvest
- Employee Spotlight: Arthur Curtis, Making Wash U Folks Smile Every Day
- Gallaudet University Goes All Out For Eat Local Challenge 2011
- Feeding our Soil and Communities: Visiting Shepherd’s Grain Co-op
- Meet Farmer Mike Tabor, School-Food Activist