News: Innovation

+ News Categories

  • News The New York Times

“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

  • News Thrive Global + Authority Magazine

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.