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

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources