Two articles I read yesterday morning were both interesting yet concerning: 1. According to a British study released this morning, an estimated 3,200 deaths from cardiovascular disease could be prevented with a "carefully targeted fat tax" on certain foods. On average, this would increase weekly household food expenditure by 3-4%. The researchers from Oxford University […]
Chefs are building the Low Carbon Diet Program
Last winter, I spent months researching the Low Carbon Diet program. I read scientific journals, participated in listservs, and interviewed scientists. While I enjoyed my work then, I’m finding greater satisfaction now. Over the past month, I’ve gone to regional meetings of Bon Appetit chefs and managers to explain how food choices contribute to global […]
The Indoor Generation? Not at St. Olaf College.
I recently read an article written by a mother complaining that we are raising a generation of kids that can only find happiness indoors, in front of their TVs or computer games. Her own kids pouted and resisted when she tried to take them on an outdoor nature trip. You know what? My heart didn’t […]
Compliments at Commencement
I came across this brief mention of Bon Appétit Management Company in a graduation speech given at St. Olaf College in Minnesota, and I couldn’t help but feel like a parent sitting in the audience, humble and proud. Dr. Jim Farrell, a professor of history and American Studies at St. Olaf, encouraged the students to […]
The Memory of Hands – A Singaporean Experience
Last week I had the enchanting experience of living a culinary dream. I was invited to join a group of US food service delegates to explore Singapore and it’s culture of foods. This mission was hosted by IE Singapore, an agency under the Ministry of Trade. Bon Appétit was asked to participate because of our […]
Bon Appetit’s Low Carbon Diet Attracts Attention
When we announced Bon Appetit Management Company’s new approach to curbing climate change, the Low Carbon Diet, of course we hoped that people would take notice. We were thrilled, however, with the wide range of coverage that the story garnered. Prior to our announcement, the message that food choices have a great impact on climate […]
The “Giss” of It All – An industry under stress to change.
I am standing in front of 250 food service professionals as part of a panel to educate on sustainability in the food supply chain. I represent Bon Appétit as a successful model of what is possible to do under this banner. The event, sponsored by the Society of Food Service Management, is called “Critical Issues […]
The Next Frontier of Sustainability
We launched our Low Carbon Diet this week, a program designed to raise awareness of the connection between food and climate change. More people are learning about "food miles" — the long-distance transport of food — but the Low Carbon Diet is much more than about buying local food. It’s about radically reducing food waste, […]
Rx: Cooking Classes
Imagine going to see your physician for an annual checkup, during which you find out you have high blood pressure, high cholesterol and need to lose 20 pounds because you’re overweight (according to your BMI or body mass index). Your physician writes you a prescription for an antihypertensive, atorvatstatin and…cooking lessons?? Integrating teaching kitchens into […]
Pass the Pesticide Please!
I have been brewing on an issue for a while and I feel the urge to express it. At the peak of the E.Coli outbreak, reports from the FDA insinuated a farm in transition to organic as the source. As if organic methods was the real issue. The key word here is in "transition" but […]