Maisie Ganzler

Maisie Ganzler

Maisie Ganzler joined Bon Appétit Management Company, which provides from-scratch food service to corporations, universities, and museums in 32 states, in 1994. As vice president of strategy, she’s been instrumental in shaping the company’s numerous commitments to social and environmental responsibility. In 1999, Maisie helped develop the Farm to Fork program, a groundbreaking company-wide initiative to buy locally, and has since helped create and launch a number of Bon Appétit’s other progressive policies. Bon Appétit is the first food service company to commit to serving only seafood that met Seafood Watch sustainability guidelines (in 2002), to reducing antibiotic use in farm animals (2003), to serving only rBGH-free milk (2003) and cage-free eggs (2005), to tackling food’s role in climate change (2007), and to addressing farmworker rights (2009).

Most recently, Bon Appétit announced a comprehensive  animal welfare plan, including switching to 100% humanely raised ground beef (effective immediately) and to phasing out all pork raised with gestation crates by the aggressive date of 2015. Maisie is on the board of Food Alliance, North America’s most comprehensive third-party certification for the production, processing, and distribution of sustainable food; and on the board of the Equitable Food Initiative, a new integrated labor standards project led by United Farm Workers, Pesticide Action Network, and the Consumer Federation of America. She was named a Silicon Valley Woman of Influence in 2012.

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Maisie Ganzler: Speaker Update

Maisie Ganzler

Maisie Ganzler (formerly Greenawalt), Vice President of Strategy at Bon Appétit Management Co., spoke at TEDxManhattan 2013 about “how the humane sausage gets made.”  She updated us on the company’s efforts to encourage more humane treatment of animals and to combat food waste. What have been the most exciting developments in your work since TEDxManhattan? […]


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