Circle of Responsibility

Environment - Community - Well being

Bon Appétit's Low Carbon Diet Commitment

Because “the food system” isn’t limited to one industry, it’s hard to find data that outlines its total contributions to climate change. As a result, the Bon Appétit Management Company Foundation has compiled (and continues to collect) available data and created the Low Carbon Diet program, the first national program to highlight the significant connections between food and climate change. 
 
Based on the BAMCO Foundation’s research, Bon Appétit Management Company developed operational initiatives to minimize our carbon impact in addition to an educational campaign aimed at increasing our guests’ awareness about the issues. We are concerned about the world’s changing climate and we are actively working to minimize our contribution.
 
The following initiatives will be implemented in all Bon Appétit cafés nationwide:
 
Meat and cheese
  • Reduce the amount of beef and cheese we purchase by 25% by April 2009
  • Purchase 100% of our meats from North America and continue to take an active interest in improving production methods
  • Starting in April 2008, we will launch a campaign to inform our customers about the link between beef and cheese to climate change so they will be able to make conscious choices
Food waste
  • Reduce food waste by 25% by April 2010
  • Implement composting programs and alternative uses of food waste (such as bio-fuels) at every possible site
  • Develop a “shared sense of responsibility” for food waste among staff and customers through staff training and marketing messages
Snacks and highly processed foods
  • Reduce consumption of processed sweets, snacks and chocolate by 10% through consumer messaging, chef training and menu engineering by April 2009
Seafood
  • Eliminate air-freighted species by April 2009
  • Adopt a new standard for procurement that prefers “regionally-procured or frozen-at-sea” seafood for wild seafood
  • Evaluate portion sizes and promote species, such as mussels and clams, that are flavorful, sustainable and low on the food chain
  • Undertake a supply chain analysis to better understand the origin of our seafood supplies
Fruits and Vegetables
  • Source 100% of vegetables and non-tropical fruits from North America by April 2008
  • Reduce purchases of tropical fruits by 50% by April 2009
  • Continue to actively promote and procure local and seasonal produce
Beverages
  • Source all bottled water from North American sources by April 2008
  • Reduce coffee purchases by 10% by April 2008
  • Introduce more shade-grown and organic coffees in cafés by April 2009
Energy usage
  • Conduct equipment and operational audits of all accounts
  • Reduce energy and water usage by at least 20% by April 2010
  • Require all units to identify how they will achieve efficiencies in equipment and operations
Packaging
  • Reduce the total usage of packaging by at least 10% by April 2008
  • Reduce overall demand and expectation for unnecessary packaging through a consumer education campaign
  • Define the best environmental options for each type of unit and implement changes, as needed, by April 2009
To learn more about the scientific research behind our Low Carbon Diet initiatives, visit our BAMCO Foundation page.