Bon Appétit Management Company

Generally, producing animal-based foods like beef, lamb, and dairy products creates more carbon emissions than plant-based foods like beans, legumes, and whole grains – and is why shifting to a diet centered on plants is one of the most impactful ways to combat climate change.  

From growing to processing, transporting to storage, and managing excess food waste, each step in the food chain produces carbon emissions.   

This Earth Day, we are flipping the switch to plants to lower our individual and collective carbon footprint! We are challenging our guests to use this Earth Day as an opportunity to consider climate-friendly alternatives throughout our cafés.

In 2021, Bon Appétit Management Company announced a new climate policy, committing to a reduction of greenhouse gas emissions by 38%, per calorie of food, by 2030.

Recently Chief Strategy and Brand Officer Maisie Ganzler was invited to join the Food by Design podcast to talk about “moo-ving away from beef and cheese” and how to help people make subtle shifts toward more climate friendly choices.

It’s a great time to consider relying more heavily on plants to feed our families.

50 Plant-Forward Ideas for the 50th Anniversary of Earth Day

Executive Chef Tony Smoody of Case Western Reserve University’s Michelson and Morley Restaurant named his vegan protein flip of the Reuben sandwich a “Shrooben”, ditching the beef in favor of a plant-forward alternative.

Bon Appétit Management Company teamed up with Acterra, the Bay Area Air Quality Management District, and LinkedIn, to plan and host the annual Global Climate Action Summit.

Since starting her fellowship with Bon Appétit, Fellow Caroline Ferguson has become more aware of animal agriculture’s impact on the environment. She speaks on choosing a semi-vegetarian or “flexitarian” diet, highlighting the Meatless Monday movement.