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“Employees, especially younger ones, are demanding more culturally authentic meals and climate-friendly kitchen protocols, like reducing waste, according to Mr. Bauccio and others in the corporate food service business. They are eating less meat and questioning labor practices. Health and wellness have become a menu mantra.” – Kim Severson, The New York Times
Santa Cruz native Maisie Ganzler’s calling as an environmental and social activist wasn’t part of her original career plan, but it actually dates back farther than she remembers—back to when she was an infant.
Bon Appétit’s CEO talks about the how food brings people together, how the idea of corporate food service is evolving, and how values-driven food programs are now more important than ever.
Bon Appétit’s Chief Strategy and Brand Officer, Maisie Ganzler, talks about her career and discusses the company’s journey toward developing user-centered technology to solve sustainability problems.