: Bon Appétit Management Company Fedele Bauccio
by shirleyderose
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Growing Green Awards winner champions sustainable catering
Natural Resources Defense Council has announced winners of the “Growing Green Awards” recognizing leaders and innovators in the field of sustainable food. Among the winners was business leader Fedele Bauccio, CEO and Founder of Bon Appétit Management Company. Bauccio has been a pioneer in addressing the connection between food and climate change through Bon Appétit’s Low Carbon Diet initiative. Sweeping changes have been made to the menu at Bon Appétit’s 400 cafeterias nationwide, reducing foods with largest global warming impacts (beef and air-transported ingredients), sourcing locally, and reducing food waste.
“Bon Appétit Management Company strives to change the way people view their food,” said Bauccio. “A decade ago, we created direct purchasing relationships with small family owned farms; today, we’re tackling food’s connection to climate change. I’m honored to be recognized by NRDC and the panel for our business initiatives.”
Recently Bauccio addressed a standing-room only crowd at a breakfast meeting sponsored by the Portland Business Journal. There he detailed how every action we take in our food system has implications for the future.
In the Portland, OR area Lewis & Clark College, Reed College, and the Oregon Museum of Science & Industry (OMSI) are some of Bon Appétit’s clients.
More info at http://tinyurl.com/c8fnqb
How To Find a Sustainable Caterer
Be prepared to spend some time interviewing a prospective caterer or even several caterers. In general you want to discover their dedication to the principles of Sustainability and see how they are applying these principles in their catering business.
Is the company eager to learn more about Sustainability and put their learning into practice quickly? Are they trying to improve their Sustainable processes on a consistent basis, not just sporadically?
You might want to ask about their commitment to continuous improvement in these three basic areas:
People
Do they involve all the employees in some type of participatory management practices? Is Sustainability training provided? Do they offer employee benefit programs such as paying tuition for certain classes at local colleges? Are leftover foods donated to charitable programs? Does this sound like a place you would want to work?
Planet
Are they committed to locally sourcing foods, building partnerships with Sustainable suppliers? Do they recycle in all areas of the business? Do they use alternative material as often as possible? Do they offer non-disposable china, flatware, and glassware? Are delivery vehicles hybrids or are they using biofuels?
Profit
Is there any sort of profit sharing or performance bonus program in place? Is there a Green Team supporting everyone’s efforts to become more Sustainable? Does everyone use their time away from the business supporting organizations that promote Sustainable practices?
Are they are a member of the Sustainable Catering Association? (To be a member they must take a pledge to increasing their Sustainable practices each year.)
These suggested interview questions will help you discover if a caterer you are considering is committed to Sustainable practices.
: Catering Shirley de Rose Sustainable Sustainable Catering TravelPortland
by shirleyderose
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Event in Portland, OR, April 30 – Join us!
Travel Portland has opened their Partner Seminar: Sustainable Catering to the public. Join us if you can and learn about what sustainable catering means; how catering choices can help you meet the “triple bottom line” (economic, environmental, social); and how to apply green concepts to your own operations. More info at http://hub.tm/?cnOoo
: food policy Michael Pollan sustainability
by shirleyderose
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Why food sources are important
Michael Pollan wrote an open letter to President Obama which explains why the President should be paying attention to food policy. It also clarifies why as a caterer we should be vitally interested in what is happening to our food systems – it directly impacts our business.
Even though this is a long article it is worth the time to wade thru it. Once you experience the clarity that Pollan writes with you will want to read his books. As you read his thoughts and implement the practices he makes you aware of your business will become more sustainable.
Sustainable Businesses Do Better During Downturn
If you are thinking of curbing or curtailing sustainability efforts because of
the troubled economy, think again. A new study by A.T. Kearney, a global
management consulting firm, indicates that firms with a “true commitment to sustainability” outperform industry peers in many markets.
“The most sustainability focused companies may well emerge from the
current crisis stronger than ever,” said the authors of the analysis.
“Green Winners: The Performance of Sustainability-Focused Companies in
the Financial Crisis,” was released Monday.
A Brandweek.com article commented on the analysis:
… A.T. Kearney suggests the market “rewards” companies that put an emphasis on sustainability. However, the firm pointed out that the better-performing companies shared characteristics that indicate sustainability shouldn’t be narrowly defined as simply eco-friendly. This wasn’t just about taking baby-step green measures to produce immediate cost-savings, such as reducing package materials or fuel use. Strong performers shared a focus on long-term strategy, not just short-term gains; strong corporate governance; sound risk-management practices; and a history of investment in green innovations.
So, focus your catering business on investigating and implimenting sustainable practices, not just “going green”. And let us know of your successes.
