Helene York is both an educator and coach for Bon Appétit Management Company, the socially responsible food service company that operates more than 400 on-site cafés for universities, corporate employers, and museums in 31 states. She is also the director of the Bon Appétit Management Company Foundation, whose mission is to educate chefs and consumers about how their food choices affect the global environment and to catalyze changes in the supply chain. Read more
Over the last five years as I have worked to create—and yes, enforce—sustainable sourcing policies in my job, I’ve been publicly called a carbon cop, the food police, something I can’t print (my corporate Web browser even blocks access to the site) and, as of yesterday morning, an “eco-Nazi.” Most of my critics don’t know me and some of them don’t know what I do. It’s a good thing I don’t take name-calling personally!
A blogger thought yelling was an inappropriate reaction when I learned that one of our chefs posted a bluefin tuna recipe. (Yelling is bad, but calling someone an eco-Nazi isn’t?) Hey, I’m from Brooklyn. I’m not quiet and I’m going to let you know what I think. But there’s a method to my (loud-mouthed) madness. Read more
It’s my first week on the job at Bon Appétit Management Company, and Helene York is across the hall, yelling into the phone about tuna fish.
To be more exact, she’s making some heads roll because I found a recipe for bluefin tuna posted on one of our cafe’s Web sites. It’s not like every dish, on every Web site, at every cafe can be policed, seeing that we have over 400 cafes equipped with fiercely autonomous chefs. But clearly, Helene expects more from our chefs—a lot more. Read more
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