http://www.environmentalleader.com/2009/04/06/foodservice-firm-buys-less-beef-cheese-tropical-fruit-to-cut-carbon-impact/ The Executive's Daily Green Briefing Sun, 22 Nov 2009 18:36:47 -0800 http://wordpress.org/?v=2.8.4 hourly 1 http://www.environmentalleader.com/2009/04/06/foodservice-firm-buys-less-beef-cheese-tropical-fruit-to-cut-carbon-impact/comment-page-1/#comment-117398 Iain Tue, 07 Apr 2009 13:59:22 +0000 http://www.environmentalleader.com/?p=12890#comment-117398 This is a great initiative, doing something based on the company's responsibility, not based on the client's wants! Good for Bon Appetit. This is a great initiative, doing something based on the company’s responsibility, not based on the client’s wants! Good for Bon Appetit.

]]> http://www.environmentalleader.com/2009/04/06/foodservice-firm-buys-less-beef-cheese-tropical-fruit-to-cut-carbon-impact/comment-page-1/#comment-117247 maisie greenawalt Mon, 06 Apr 2009 23:18:17 +0000 http://www.environmentalleader.com/?p=12890#comment-117247 Great article! Thanks for helping us get the word out. A couple points of clarification: The Low Carbon Diet program takes place over three years, during which we’ve pledged to reduce the carbon footprint of our highest impact operations by a total of 25%. 2009 is year two and we’ve exceeded our goals in many areas—notably food waste. The 100,000 pound weekly reduction cited is due to a reduction and diversion of food waste alone, not the program as a whole. Also, we don’t actually tinker with the amount of beef in our burgers. Rather we offer a variety of other types of burgers (such as turkey and vegetarian burgers) in addition to beef burgers. Our chefs also tempt diners with a variety of seasonal, fresh, and creative menu options for all tastes, as a way to reduce total beef consumption. Great article! Thanks for helping us get the word out. A couple points of clarification: The Low Carbon Diet program takes place over three years, during which we’ve pledged to reduce the carbon footprint of our highest impact operations by a total of 25%. 2009 is year two and we’ve exceeded our goals in many areas—notably food waste. The 100,000 pound weekly reduction cited is due to a reduction and diversion of food waste alone, not the program as a whole. Also, we don’t actually tinker with the amount of beef in our burgers. Rather we offer a variety of other types of burgers (such as turkey and vegetarian burgers) in addition to beef burgers. Our chefs also tempt diners with a variety of seasonal, fresh, and creative menu options for all tastes, as a way to reduce total beef consumption.

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