Meat and cheese

  • Reduce the amount of beef and cheese we purchase by 25% by April 2009
  • Purchase 100% of our meats from North America and continue to take an active interest in improving production methods
  • By April 2008, beef purchases will be reduced by 10%

Fruits and vegetables

  • Source 100% of fresh vegetables and non-tropical fruits from North America by April 2008
  • Reduce purchases of tropical fruits by 50% by April 2009
  • Continue to actively promote and procure local and seasonal produce

Seafood

  • Eliminate air-freighted species by April 2009
  • Adopt a new standard for procurement that prefers “regionally-procured” or “frozen-at-sea” seafood for wild seafood
  • Evaluate portion sizes and promote species, such as mussels and clams, that are flavorful, sustainable and low on the food chain
  • Undertake a supply chain analysis to better understand the origin of our seafood supplies

Snacks and highly processed foods

  • Reduce consumption of processed sweets, snacks and chocolate by 10% through consumer messaging, chef training and menu engineering by April 2009

Beverages

  • Source all bottled water from North American sources by April 2008
  • Reduce coffee purchases by 10% by April 2008
  • Introduce more shade-grown and organic coffees in cafés by April 2009

Food waste

  • Reduce food waste by 25% by April 2010
  • Implement composting programs and alternative uses of food waste (such as bio-fuels) at every possible site
  • Develop a “shared sense of responsibility” for food waste among staff and customers through staff training and marketing messages

Packaging

  • Reduce the total usage of packaging by at least 10% by April 2008
  • Reduce overall demand and expectation for unnecessary packaging through a consumer education campaign
  • Define the best environmental options for each type of unit and implement changes, as needed, by April 2009

Energy usage

  • Conduct equipment and operational audits of all accounts
  • Reduce energy and water usage by at least 20% by April 2010
  • Require all units to identify how they will achieve efficiencies in equipment and operations
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