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The Bon Appétit team at Washington University in St. Louis (WUSTL Dining) has developed an innovative partnership with Propel Kitchens, a nonprofit with a mission to utilize nutrition, food industry training and education initiatives as tools to equip and enable St. Louis residents and communities to combat persistent economic and health inequities. Learn how this growing collaboration between WUSTL Dining and Propel Kitchens is providing opportunities for St. Louis residents while bringing healthy scratch-cooked food to students.

When Shannon Tivona was an environmental studies student at Eckerd College, she had no idea that her collaborations with the on-site Bon Appétit team would lead her to a fellowship with the company and then a role as a junior product manager working on sustainability-focused technology. Nor did she anticipate that research she conducted as an undergraduate, which was published this year in collaboration with a former professor, would prove to be so connected with her work today.

In February, the New York Times broke the news that Bon Appétit’s Chief Strategy and Brand Officer, Maisie Ganzler, had been nominated to the board at McDonald’s by financier Carl Icahn, who holds shares in the fast-food brand. Icahn has been pushing McDonald’s to stick to its 2012 commitment to transition its pork supply away from inhumane gestation crates. Ganzler, who successfully led the transition of Bon Appétit’s pork supply away from gestation crates (a nationwide rollout of the product is occurring right now), was chosen by Icahn for her deep direct experience in working with suppliers to make this change. In this Q&A, Maisie talks about the journey from asking lots of questions about the welfare of pigs to receiving a highly publicized board nomination for a fast-food giant.