Bon Appétit’s Low Carbon Day to focus on crops and climate change

Annual event is held on Earth Day to encourage guests to choose planet-friendly foods.

April 17—For its annual Low Carbon Diet Day, held on Earth Day (April 22), Bon Appétit Management Company will turn its more than 500 cafés into culinary classrooms to deliver climate change information. This year’s theme, Your Lunch is Heating Up!, will examine how crops such as corn, wheat, rice, fruit, dairy and coffee will fare ina changing climate.

Bon Appétit's chefs will use cooking demos, which will include an almond milk-fruit smoothie, a cheeseless vegetarian pizza or an edamame burger with carrot-peel topping, to discuss these agriculture trends as well as encourage customers to choose planet-friendlier foods.

On Low Carbon Diet Day 2013, Bon Appétit will also share its new version of its online educational companion to the Low Carbon Diet program. The EatLowCarbon.org website uses photos and quizzes to show which familiar foods are higher carbon and explain the science behind their carbon-dioxide equivalent emissions scores.

Bon Appétit has reduced its own purchases of beef by 33% and cheese by 10% since launching the program, and many of the cheeseless pizzas first introduced on Low Carbon Diet Day have become menu staples at its accounts. Meanwhile, the company's new Stem to Root culinary program, from which the Low Carbon Diet Day carrot-peel-topped veggie burger is drawn, is the latest approach in its ongoing campaign to combat food waste.    

More From FoodService Director

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources