Bon Appétit Management Company

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.

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.

It’s a great time to consider relying more heavily on plants to feed our families.

50 Plant-Forward Ideas for the 50th Anniversary of Earth Day

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.

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.

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!

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.

I am not a vegetarian, but in 10 years I might be. If you aren’t already, you might be, too.