Bon Appetit accounts get local in challenge

November 2005
FoodService Director;11/15/2005, Vol. 18 Issue 11, p16
Trade Publication
This article focuses on the efforts of Bon Appetit Management Co. to promote the use of locally grown ingredients in preparing meals for their customers. Bon Appetit readily admits that the use of local ingredients helps the local farmer, who sometimes operates at a competitive disadvantage. "The average item on a dinner plate travels 1,500 to 2,000 miles, affecting our farmers' ability to grow a diversity of crops," says Fedele Bauccio, CEO at Bon Appetit. Environmental organizations are watching Bon Appetit's activities closely, to determine how such efforts eliminate concerns that long-distance delivery creates. "Our long-distance food habit devours tremendous amounts of oil, reduces food quality by necessitating the use of chemical preservatives, and makes us vulnerable to accidental or malicious disruptions to the food supply," says Brian Halwell, senior researcher at the Worldwatch Institute.


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