Bon Appétit Management Company

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.

Don’t fall for the fearmongering, Bon Appétit is ready for California’s Prop 12 — and we’re proving the pork industry can make the necessary changes to improve animal welfare if it chooses to. Read our open letter to the California Department of Food and Agriculture’s Animal Care Program.

Learn how Bon Appétit first became interested in animal welfare issues in 2005, what the pork industry really means by “gestation-crate free,” why Prop 12 matters, and more.

HSUS’s Food Industry Scorecard tracks companies’ progress toward their promises to eliminate the abusive practices common to industrialized farm animal production.

What’s the best thing about working for Bon Appétit? Willamette University Executive Chef André Uribe has been asked that question a million times

“Gestation crate free” means no use of gestation crates, right? To the large pork producers, apparently not. Here’s how I wound up in a hog barn in Pennsylvania.

A visiting farmer makes an emotional appeal for people to make better choices when it comes to their meat — to pay more for and to appreciate a well-raised animal.

A farm visit offers firsthand knowledge of how supporting a sustainable food system means being more than just willing to pay a higher price.

Melissa Miller, executive chef at SAP, sits for an interview about Bon Appétit Management Company’s cage-free egg policy, then demonstrates how to cook a simple omelet. Directed by 4SP Films for the US chapter of World Society for Protection of Animals, the short video is intended to inspire other corporations to go cage-free in their egg purchasing.

As a company, we rely on third party certifications to assure ourselves and our guests that the commitments we make are meaningful and are being met. When I heard that Bon Appétit chefs at Johns Hopkins University had started sourcing Certified Humane chicken from Murray’s Chicken, I jumped at the chance to learn more about what the certification means for the well-being of the chickens, our health and the environment.