GANZLER IS A PRACTICAL IDEALIST. SHE DOESN’T EXPECT TO WIN OVER EVERYONE TO EAT MINDFULLY AT EVERY MEAL. BUT SHE HAS PLANTED A FORMIDABLE SEED ABOUT THE CONNECTION 80 South Bay Accent BETWEEN FARM AND FORK. CEOs, food activists and low-wage workers,” says Rawal. “She is trusted by everyone simply because of her commitment to treating people well.” Bon Appétit’s reputation as a socially responsible company is growing and not only among food suppliers. Many idealistic students across the country are hearing Ganzler’s call. She writes a food industry blog for the Huffington Post, and she speaks at numerous conferences. Students will often approach her about starting their career at BAMCO. She tells them, “Go get a job at General Mills.” That’s where the idealists are needed, where they can make a difference. As far as her own professional goals on a scale of 1 to 10, Ganzler says she’s at 7. “I personally want to make a change for farmworkers who are not being treated or paid fairly.” Someday she would “like a shot as a CEO,” adding that Bauccio has been an inspiring influence for her. Ganzler serves as president of the Bon Appétit Management Co. Foundation, which she helped form in 2005. It is a separate nonprofit entity that focuses on research and education for BAMCO chefs, managers, clients and guests. Among its many activities are the Low Carbon Diet and Calculator, which is designed to easily illustrate the connection between the food chain and climate change. The concept, using research of two teams of science advisers, is to challenge people to minimize their carbon footprint when choosing a meal. And then there’s that taste thing. Let it be noted that sustainable food advocate extraordinaire Maisie Ganzler enjoys hamburgers. “I’ll eat a hamburger, maybe once every three months,” she says. n instrumental in helping the Coalition of Immokalee Workers (CIW) establish a Code of Conduct for treatment of workers by the Florida tomato suppliers. The New York Times called the Fair Food Program the best workplace monitoring program in the U.S. In 2011, Bon Appétit joined the United Farm Workers of America to create the Inventory of Farmworker Issues and Protection in the United States, the first document of its kind to detail the laws that govern agricultural workers’ legal rights. “Maisie moves effortlessly amongst “Food Chains” is the story of the Immokalee farmworkers who labor in the rich tomato fields of Immokalee, Florida, where one-third of the nation’s fresh tomatoes are grown and harvested. Bon Appétit was the first food service provider to join the Campaign for Fair Food calling for equitable treatment of the field workers who are essential to production, yet invisible parts at the bottom of the multibillion-dollar agricultural industry. “A food system that is built on the backs of the poor is not moral and is not sustainable,” says Ganzler. She was World traveler Ganzler loves street food such as the buffalo curd with sweet treacle syrup she found at a dairy stand in Sri Lanka.
South Bay Accent - Aug/Sep 2015
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