Already operating in 28 states of the US, the ‘Low Carbon Diet’ programme launched by Bon Appétit aims to raise awareness of the significant connection between the food system and climate change, and to really do something about it!
As the first foodservice company to develop and implement a programme about food and climate change, Bon Appétit Management Company has maintained its reputation as a cutting-edge leader of sustainability. By implementing over 20 initiatives in its kitchens nationwide, Bon Appétit aims to reduce its greenhouse gas emissions in the highest impact areas by 25%.
The ‘Low Carbon Diet’ includes an extensive marketing campaign to educate employees and customers about how food contributes to climate change. Specific operational initiatives implemented by all Bon Appétit cafés include purchasing all meats and vegetables from North America; reducing the amount of beef and cheese purchased and served; eliminating air-freighted seafood; decreasing purchases of tropical fruits; and reducing packaging and minimising food waste.
As part of its Low Carbon Diet programme, Bon Appétit launched a 12-week Food Waste Reduction campaign in all cafés nationwide. Food waste represents a double global warming whammy since it involves both the waste of the embodied energy it took to grow, harvest, transport and cook the food and significant methane emissions when the food decomposes in landfills. According to the U.S. Environmental Protection Agency, landfills are the largest human-related source of methane in the US, accounting for 34 percent of all methane emissions.
By April 2009, Bon Appétit had reduced food waste generated in its cafés by 20% through a daily waste monitoring programme and education campaigns for both kitchen staff and consumers as to proper portioning and food waste awareness. As a result of these efforts, the initiative achieved a weekly reduction in CO2 equivalent emissions of between 40 and 50 tonnes.