From Our Blog

At Bon Appétit Management Company, food waste is our foe. The 40% of food that goes unsold or uneaten in the United States is a major contributor to greenhouse gas emissions, but it’s more than that.

On the rise across the country since the mid-2000’s, food hubs are one solution to common barriers to getting local food into restaurants and difficult-to-access institutional markets. With a keen focus on selling to anchor institutions (long-term fixtures in communities, such as universities, hospitals, and school systems, that play vital roles in the local economy), food hubs coordinate the aggregation, distribution, and marketing of locally and regionally produced foods from a network of responsible producers.

The sustainable seafood movement is always evolving, which is why Jenny Slafkosky, Bon Appétit’s communications director, joined Maisie Ganzler, chief strategy and brand officer, in San Juan, Puerto Rico at the end of October for the Conservation Alliance for Seafood Solutions (CASS) annual conference.  

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Converting Americans’ deficient produce intake and poor dietary habits has proved a formidable feat, but not a fait accompli. This was the impetus propelling the Produce Business industry-nominated award series, which launched this year to honor innovative companies and executives that market and sell produce to drive overall consumption. Bon Appétit Management Company is the inaugural winner in the foodservice category.