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South Bay Accent - Aug/Sep 2015

Outside a Marin Sun Farm facility in Sonoma County, Ganzler (second from the left) strikes a pose with Bon Appétit Management Foundation Fellows. August/September 2015 79 The Power of Bon Appétit Bon Appétit Management Co. (BAMCO) has been leading the charge for sustainability within the food industry since 1999. As an on-site restaurant company that provides full food-service management to more than 500 corporations, museums, universities and specialty cafes across the nation, BAMCO has championed sustainable programs and policies at every level of the food chain. Here’s a recap of these efforts. FARM TO FORK A companywide initiative started in 1999 requires BAMCO chefs to buy 20 percent of their ingredients from small farmers, ranchers and fishermen within 150 miles of their kitchens. In 2011, a mid-size category for regional meat producers is introduced for those ranchers that conform to approved third-party certification. SUSTAINABLE SEAFOOD A partnership is established in 2002 with the Monterey Bay Aquarium and its Seafood Watch program. In 2004, BAMCO makes that program its non-negotiable standard for fresh and frozen seafood purchases. ANTIBIOTICS ABUSE Working with the Environmental Defense Fund, BAMCO commits to purchase only chicken that is raised with routine non-therapeutic antibiotics. The policy is extended to turkey breasts in 2005 and the whole turkey in 2010. Chefs are required to purchase only “natural” ground beef, defined as having no non-therapeutic antibiotics, no growth hormones, and no animal by-products in their feed. CAGE-FREE SHELL EGGS Working with the Humane Society of the United States, the commitment is made to purchase only eggs from cage-free hens. In 2012, the commitment is expanded to include pre-cracked (liquid) eggs by 2015. LOW-CARBON DIET In 2007, the newly founded Bon Appétit Foundation addresses the connection between the food chain and climate change. Working with a science research team from nonprofit Ecotrust, a Low-Carbon Diet Calculator is developed to illustrate the carbon footprint of various meals (www.eatlowcarbon.org). In 2012, BAMCO reaches its 5-year commitment to reduce its carbon footprint by 25 percent. Beef purchases are reduced by 33 percent, cheese by 10 percent and overall food waste by one-third. GESTATION CRATE-FREE PORK BAMCO commits to 2015 to serve only pork that is not produced in gestation crate confinement. Instead it will use hogs raised in higher-welfare group housing systems. FARMWORKERS’ RIGHTS Following executive onsite field visits, the company establishes a nationwide educational effort to expose unfair labor practices and advocate for better conditions for agricultural workers. In 2001, BAMCO supports the boycott of produce grown by NORPAC, Oregon’s largest food processing and packaging cooperative, which refused to negotiate with Northwest Treeplanters and Farmworkers United. In 2009, the company partners with the Coalition of Immokalee Workers of Immokalee, Florida, to forge a code of conduct for tomato growers. In 2011, BAMCO partners with the United Farmworkers, and with the support of Oxfam America, releases a ground-breaking report on the lack of laws and protections for crop farmworkers in the U.S. Also in 2011, the BAMCO Foundation hosts TEDxFruitvale— Harvesting Change, a special conference focused on farmworkers and labor movements, producing 23 videos available on YouTube. IMPERFECTLY DELICIOUS BAMCO addresses the issue of food waste with a program to purchase imperfect, or “cosmetically challenged,” produce that doesn’t meet strict grocery standards and is typically rejected at the farm. Through this latest program, BAMCO claims to have rescued 47 tons of produce that would otherwise be thrown away. The company also notes that the water to grow the produce is not wasted. For more details about these and other programs and policies, visit www.bamco.com.


South Bay Accent - Aug/Sep 2015
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