Posts by

tribe

From left: Work progresses on the garden; David and Meekail In his third post from Haiti, David updates us on the garden’s progress – no small feat considering he’s still without a tiller! David’s work extends far beyond the garden. Thanks to both his dedication, and support from community members back home, several children will […]

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Clockwise from top right: David's motorcycle, which he rides through four-feet deep streams(!); a young girl who needs surgery for polydactyly; David and his team are rebuilding an access road to Visitation Clinic Bon Appétit Management Company team member David Lachance is spending two months in Haiti building a sustainable garden to nourish the local […]

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Left: David has been staying at this ‘tent city’ in Port-au-Prince; Right: David and his newly-hired gardeners take a break from planting an herb garden. While quake-ravaged Haiti may no longer make the front page of the newspaper every day, there’s no forgetting the acute and long-term damage wrought by January 12’s massive earthquake. Bon […]

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Scenes from the fledgling BAMCO balcony garden, clockwise from top left: mixed lettuces and basil; our adopted kalamansi lime tree; strawberries, rainbow chard and heirloom collard greens We’re proud that so many of our accounts have bountiful onsite gardens that supply fresh produce to our cafés. In fact, the New York Times recently recognized our […]

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In our food culture, why is 'vegetarian' often defined as the absence of meat? And why are vegetables often relegated only to meat-free dishes? At the Atlantic Food Channel, BAMCO's Helene York questions our culture's resistance to celebrating vegetables as valid ingredients in their own right, and dreams of a world in which vegetables are […]

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Student run gardens and farms, such as Washington University in St. Louis’ Burning Kumquat, have gained a tremendous amount of popularity in recent years. Last summer, to a lucky group of St. Louis kids, the Burning Kumquat was known as Camp Kumquat, a three week, free of charge camp that provided a “crash course in […]

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For our company, serving sustainable seafood – specifically, seafood purchased in accordance with the Monterey Bay Aquarium's Seafood Watch Guidelines – is a kitchen principle. Many consumers now carry Seafood Watch Pocket Guides to help them make sustainable seafood choices both at the market and at restaurants. The recent oil spill is a poignant reminder […]

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At many BAMCO college and university accounts, it's common for enthusiastic students and BAMCO employees to maintain gardens that supply fresh produce for the campus community and cafés. A growing number of corporations have also started gardens, where employees can get their hands off of the keyboard and into the dirt at lunch, and enjoy […]

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What if each of us went to the store, bought two bags of groceries, and immediately discarded one? In a sense, that's what happens every day. There are no reliable estimates of how much food is wasted in the U.S. from field to plate, but the most educated guesses range between 40 and 50 percent. […]

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On the eve of Low Carbon Diet Day, BAMCO CEO Fedele Bauccio reflects on our company's commitment to reducing our carbon emissions and highlights the main principles of this year's Low Carbon Diet Day in a Huffington Post Op-Ed. His call for individuals and businesses to base decisions on the greater good is inspiring. When […]

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