The document discusses sustainable and ethical food choices. It provides information on topics like organic certification, local eating, climate impacts of food, and Bon Appetit's commitments to sustainability in their seafood and meat purchasing. Specifically, Bon Appetit only sources seafood recommended by the Monterey Bay Aquarium's Seafood Watch, uses antibiotic-free turkey and chicken, and cage-free eggs. Their supply chain invests over $55 million annually with small local farms.
3. A: Food choices that celebrate flavor, affirm regional cultural traditions, and support local communities without compromising air, water or soil, now and in the future.
5. A: Food grown without using conventional pesticides, synthetic fertilizers or genetically modified ingredients and certified by USDA organic standards.
7. A: Eating local means you're investing in your community's economy, protecting green space and minimizing pollution. Eating local food also keeps us in touch with the seasons, is fresher and simply tastes better!
8. Q: What is the link between food and climate change?
9. A: Surprisingly, the food system is responsible for an estimated one-third of global greenhouse gas emissions. Growing, harvesting, processing, transporting, preparing, packaging, and disposing of food contributes abundant amounts of four of the six principal greenhouse gases that create “global warming.”
10. Q: What is Bon App étit’s commitment to sustainability?
11. A: At Bon Appétit we recognize the importance of our choices and have committed to purchasing socially responsible and sustainable food. We buy as much food as possible from within a 150-mile radius of each kitchen – investing over $55 million each year with small local farmers and artisans. We were the first restaurant company to commit to following the Seafood Watch guidelines and make a national commitment to cage-free eggs. We have also issued the farthest reaching policy on antibiotic use to date.
14. A: Seafood from sources, whether fished or farmed, that can exist into the long-term without compromising species survival or the integrity of the surrounding ecosystem.
16. A: According to a study published in the journal Science , if current trends continue, just about all wild seafood populations will collapse by 2050.
17. Q: What are the major issues with wild seafood?
18. A: The consequences of the unsustainable fishing methods used today, including overfishing, bycatch, habitat destruction and other harmful activities, are putting many fish populations at risk.
19. Q: What are the major issues with farmed seafood?
20. A: Many current fish farming methods actually put more stress on the oceans because they need wild fish to produce feed pellets. Also, fish farms can be large polluters and escaped fish can wreak havoc with the surrounding eco-system.
21. Q: Is it better to eat farmed or wild-caught fish?
22. A: It depends. Some fish farming methods are unsustainable and actually put more stress on the oceans. However, this doesn’t mean that you should always choose wild fish. Farm-raised oysters, clams and mussels are examples of environmentally-friendly seafood choices. US-farmed catfish and South American tilapia are also great choices because they eat a plant-based diet that does not require wild fish as feed.
23. Q: What is Bon App étit’s commitment to seafood sustainability?
24. A: Since 2002, all of the seafood served by Bon Appétit Management Company is purchased in accordance with the Monterey Bay Aquarium’s Seafood Watch guidelines for sustainability.
27. A: When antibiotics are used too frequently or at low doses, bacteria become resistant to treatment creating “super bugs.” According to the World Health Organization, the overuse of non-therapeutic antibiotics in animal husbandry poses a serious public health threat.
28. Q: Why are antibiotics used in beef and chicken?
29. A: In the 1950s it was discovered that low doses of antibiotics made chickens grow faster. Today, 70% of all the antibiotics used in the United States are used for “non-therapeutic” purposes in animal husbandry.
30. Q: What kind of meat and poultry does Bon Appétit provide?
31. A: The turkey breast and chicken we serve is raised without the routine use of antibiotics as a feed additive. Our hamburgers are made from natural ground chuck meaning no antibiotics (ever), no added growth hormones (ever), and no animal byproducts in feed (ever).
34. A: rBGH (recombinant bovine growth hormone) is a genetically engineered hormone that is injected into dairy cows to artificially increase their milk production.
36. A: Cows receiving rBGH injections have elevated levels of IGF-1 hormone (another potent growth hormone), which has been linked to breast, prostate, colon, lung and other cancers in humans.
40. A: No, not when it comes to animal welfare. The overwhelming majority of eggs come from hens confined indoors in cages where their natural behaviors are restricted.
42. A: Humane Farm Animal Care provides a third party certification that birds are uncaged inside barns or warehouses and they are able to perform natural behaviors such as nesting, perching, and dust bathing.
44. A: Bon Appétit was the first restaurant company to make a national commitment to cage-free eggs. All of our shell eggs are Certified Humane and cage-free.
45. WHAT ARE THE TOP 4 THINGS I SHOULD KNOW ABOUT MY FOOD SOURCE?
