In 2021, Bon Appétit Management Company announced a new climate policy, committing to a reduction of greenhouse gas emissions by 38%, per calorie of food, by 2030.
Blog: Low Carbon Diet
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Maisie Ganzler Shares Tactics for a Low Carbon Diet with IDEO’s Food by Design Podcast
Recently Chief Strategy and Brand Officer Maisie Ganzler was invited to join the Food by Design podcast to talk about “moo-ving away from beef and cheese” and how to help people make subtle shifts toward more climate friendly choices.
Wellness Wednesday: Eat Plants for Planetary & Personal Health
It’s a great time to consider relying more heavily on plants to feed our families.
For Earth Week, Eat More Plants: 50 Plant-Forward Ideas for the 50th Anniversary of Earth Day
50 Plant-Forward Ideas for the 50th Anniversary of Earth Day
The Protein Flip: How Case Western’s Plant-Forward Reuben Won Avid Fans
Executive Chef Tony Smoody of Case Western Reserve University’s Michelson and Morley Restaurant named his vegan protein flip of the Reuben sandwich a “Shrooben”, ditching the beef in favor of a plant-forward alternative.
Linkedin Hosts Climate-Friendly Cuisine Conference
Bon Appétit Management Company teamed up with Acterra, the Bay Area Air Quality Management District, and LinkedIn, to plan and host the annual Global Climate Action Summit.
Since starting her fellowship with Bon Appétit, Fellow Caroline Ferguson has become more aware of animal agriculture’s impact on the environment. She speaks on choosing a semi-vegetarian or “flexitarian” diet, highlighting the Meatless Monday movement.
Bon Appétit Tastes the Impossible… First!
Following a test run at Public House, we’ve rolled out the Impossible Burger at a corporate café in South San Francisco with another on the way — officially becoming the first food service company in the country to offer this much-buzzed-about bleeding, plant-based burger!
Two Days in the Life of a Fellow
As a Bon Appétit Fellow, Claire Kelloway regularly finds herself in uncharted territory, meeting new people and seeing new places. Over two days, she met a wide swath of Otterbein University’s kind campus community.
Why You Might Be a Vegetarian in 10 years
I am not a vegetarian, but in 10 years I might be. If you aren’t already, you might be, too.