Nationwide showcase of local flavors cuts food costs, enchants diners, and benefits farmers
In
As anyone who has ever tasted a just-picked
You might expect that such culinary perfection comes at a steep
cost. Here’s a surprising twist in a shaky food economy: local, in season foods frequently cost less
simply because seasonal foods are abundant and local foods don’t incur
expensive shipping costs from fuel surcharges. Even as the local food movement
hits its stride with eco-gastronomists, health advocates, and environmentalists,
the average food item still travels 1,500 miles from farm to plate. As fuel
costs rise, this system will become unsustainable economically as well as
environmentally. The game has changed, and smart businesses and consumers are
responding with their forks.
“The American food system today faces unprecedented
challenges” says Maisie Greenawalt, Vice President of Bon Appétit Management
Company. “High oil prices threaten farmers’ already slim profit margins.
Consumers’ grocery bills have skyrocketed. Food safety risks are increasing.
The over 220,000 meals served during our Eat Local Challenge will demonstrate the
possibility of significant change by illustrating the economic, environmental
and health benefits of eating local foods. ”
For consumers, as well as businesses like Bon Appétit
Management Company, taste and economics aren’t the only reasons to buy locally.
Add recent food safety scares, the importance of keeping money in the local
community, and preserving rural farmland, and the reasons for buying local just
keep stacking up.
A company like Bon Appétit has significant buying power.
When that buying power is put to work purchasing direct from producers, it has
a real impact on the livelihoods of local farmers and the economic health of
the community. “We are actively working to create an efficient, regional food
web that works to everyone’s advantage. Our chefs collaborate with other chefs
in the region when ordering from small farmers, and the farmers often work
cooperatively on deliveries, saving energy—both human and fossil-based.” says Fedele
Bauccio, CEO of Bon Appétit Management Company.
Bon Appétit doesn’t just take the Eat Local Challenge once a
year. Every day, in every café, through the company’s Farm to Fork program, a
minimum of 20% of the foods that hit the plate must be sourced from within 150
miles. Many of the cafes consistently exceed this goal.
Bon Appétit Management Company’s Eat Local Challenge shows
that consumers, businesses, and farmers can work together to develop a viable
local and regional food system. It makes economic and environmental sense. And
if that doesn’t move you, perhaps a taste of a juicy Gravenstein apple from
northern
For more about the Eat Local
Challenge: http://www.bamco.com/website/eatlocal.html
About
Bon Appétit Management Company
Bon Appétit Management Co. is an
onsite restaurant company offering full food service management to
corporations, universities and specialty venues. Bon Appétit is committed to
sourcing sustainable, local foods for all its cafés throughout the country. A
pioneer in environmentally sound sourcing policies, Bon Appétit has developed
programs with Environmental Defense, the Monterey Bay Aquarium’s Seafood Watch,
the Humane Society of the
