2009 Growing Green Awards finalist Fedele Bauccio is founder and CEO of Bon Appétit Management Company, which provides onsite café and catering services with a focus on sustainability to corporations, universities and specialty venues in 29 states. Bon Appétit has been a pioneer in addressing the connection between food and climate change through its Low Carbon Diet initiative, which is on track to reduce its associated carbon emissions by 25% from 2007 to 2010.
Farmers and producers: take note! The Natural Resources Defense Council has announced its groundbreaking annual Growing Green Awards, honoring those who work to strengthen our national food system. In the year since I was honored with the 2009 Growing Green Business Leader Award, food has been given a prominent place on the national agenda -- in a way that I only could have dreamed of when I encouraged our chefs to start sourcing direct from small owner-operated farms more than 10 years ago.
Among the highlights of the year: A vegetable garden was planted on the White House Lawn to promote the benefits of local, seasonal food; First Lady Michelle Obama loudly endorsed an urgent focus to bring fresh food into national school lunch programs; a TIME Magazine cover article decried the high cost of cheap food for human and environmental health; a ...read full post
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November 3, 2009 
When we at Bon Appétit Management Company first considered taking on the challenge of lowering the carbon emissions of our business, I admit, I was hesitant. I wasn't sure what fighting climate change had to do with serving great tasting food. I was apprehensive about the complexity of the science. I was concerned about implementing a Low Carbon Diet in our cafés while meeting all of our operational goals.
I needn't have worried. When Helene York, director of Bon Appétit Management Company Foundation first introduced the connection between food and climate change to an audience of chefs and managers, they were rapt. When our people learned that the food system is responsible for one-third of all greenhouse gas emissions, they were concerned. As workers in commercial kitchens serving tens ...read full post
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April 22, 2009 
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Copyright 2008 by the Natural Resources Defense Council
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