Two years ago, Bon Appétit Management Company, which provides onsite restaurant
services to more than 400 corporations and colleges, launched a program called the
Low-Carbon Diet. The idea was to reduce greenhouse gas emissions from its food service
operations, while teaching its staff and its customers how food contributes to climate
change.
• Reduce use of beef by 25% and source all meats from North America; • Reduce use
of cheese by 10%; • Source all vegetables, non-tropical fruits and bottled water
from North America; • Eliminate air-freighted seafood; • Reduce food waste by 25%
and implement composting at all possible sites; • Reduce coffee purchases by 10%
and introduce more shade-grown and organic coffees; • Reduce packaging by 10%;
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