Based on research gathered by the Bon Appétit Management Company Foundation, we announced operational initiatives in April 2007 to significantly minimize our carbon impact over three years. We also committed to develop an educational campaign aimed at increasing our guests’ awareness about the food system’s contribution to climate change. Here are our goals and accomplishments to date (updated April 2009).
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Date
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Category
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Goal
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Achievements
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Year 1
(April 2007 – March 2008)
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Beef and Cheese
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Reduce the amount of beef we purchase by 10% (using 2007 as our baseline)
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Exceeded with 23% reduction in beef purchased
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Purchase 100% of our meats from
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Accomplished and ongoing
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Reduce the amount of cheese we purchase by 10% (using 2007 as our baseline)
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Accomplished
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Fruits and Vegetables
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Source 100% of fresh vegetables and non-tropical fruits from
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Fresh vegetables - Accomplished
Non-tropical fruits - Still in progress
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Beverages
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Source all bottled water from North American sources
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Accomplished
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Year 2
(April 2008 – March 2009)
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Beef
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Reduce the amount of beef we purchase by 25% (using 2007 as our baseline)
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Exceeded with 33% reduction in beef purchases
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Food waste
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Reduce food waste by 10% (using 2008 as our baseline)
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Exceeded with 20% reduction in food waste
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Lay ground work for implementing composting programs and alternative uses of food waste (such as bio-fuels) at every possible site
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As of April 2009, composting and diversion programs at Bon Appétit cafés keep 35% of food waste out of landfills
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Seafood
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Eliminate air-freighted seafood species
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90% of seafood purchases are not air-freighted
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Fruits and Vegetables
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Reduce purchases of fresh tropical fruits by 50% (using 2007 as our baseline). Tropical fruits are defined as mangos, papayas, bananas, pineapple and starfruit
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Accomplished
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Sweets and Processed Foods
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Reduce consumption of processed sweets, snacks and chocolate by 10%
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Accomplished
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Disposables and Packaging
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Reduce the total usage of to-go containers by at least 10% (using 2008 as our baseline)
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Accomplished
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Year 3
(April 2009 – March 2010)
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Food waste
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Reduce food waste by 25% (using 2008 as our baseline)
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TBD
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Implement composting programs and alternative uses of food waste (such as bio-fuels) at every possible site
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TBD
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Energy usage
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Reduce energy and water usage by at least 20% (using 2009 as our baseline)
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TBD
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Conduct equipment and operational audits of all accounts that are not already LEED certified or newly built
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TBD
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Beverages
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Introduce more shade-grown and organic coffees in cafés (using 2009 as our baseline)
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TBD
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