Maisie Ganzler's guest appearances

Maisie Ganzler

Sourcing Matters.show

Essential Ingredients Podcast

John Roulac

Kathleen Kennedy

Gabe Brown

Paul Hawken

Stephen Ritz

Joel Makower

Marion Nestle

Chellie Pingree

Daisy Freund

Luke Holden

Dan Barber

Johns Hopkins

Jeff Tkach

Jennifer Morgan

Seth Moulton

OwlTail

“It makes you much more aware and [you] value each of those items as you build them back into your pantry and your repertoire.”-Maisie Ganzler   Episode Description: Bon Appétit Management Company / BAM Co is a restaurant company that offers full food-service management in more than 1000 cafés in 33 states. Its mission is to weave in  "culinary expertise and commitment to socially responsible practices."  The chefs of BAM Co. create heavenly menus from scratch and follow strict kitchen standards to ensure health and sustainability. Maisie Ganzler is the Chief Strategy and Brand Officer of BAM Co. The company has successfully ramped up its tech development. In this episode, Maisie shares how they were able to utilize technology to provide their customers ease of access as they scan the menu, optimize menuing standards and balance, reduce food loss while multiplying impact, and empower their chefs to make better decisions.    Connect with Maisie Ganzler: Maisie Ganzler is the chief strategy and brand officer at Bon Appétit Management Company (BAM Co), where she oversees the company’s strategic initiatives, purchasing policies, culinary development, marketing, and communications.    For more than 20 years with Bon Appétit, Maisie has been instrumental in the company’s efforts to deliver “food service for a sustainable future” in the areas of local purchasing, sustainable seafood, animal welfare, responsible antibiotics use, climate change, farmworkers’ rights, and waste reduction in accordance with the company’s mission to educate people about how their food choices affect the global environment and local economies.   She is an adviser to the Equitable Food Initiative, Fair Trade Colleges &amp; Universities, the Resnick Program for Food Law and Policy at UCLA School of Law, Food System 6 Accelerator, Food What?, and Juma Ventures.   Website Facebook  BAM Co Facebook Twitter  BAM Co Twitter  LinkedIn    Connect with Justine:  Website Facebook  Instagram LinkedIn   Connect with NextGenChef: Website  Facebook  Twitter  Instagram   YouTube  NextGenChef App (Apple)  NextGenChef App (Android)    Episode Highlights: 00:53 Figuring How To Serve Food In This New World 05:12 The Curated App 07:28 The Impact Of Food Standards Dashboard 11:28 Menu Engineering 14:28 The Impact Of Food To The Planet 17:43 To the Next Level

“It makes you much more aware and [you] value each of those items as you build them back into your pantry and your repertoire.”-Maisie Ganzler Episode Description: <a href="https://www.bamco.com/" rel="nofollow" target="_blank">Bon Appétit Management Company / BAM Co</a> is a restaurant company that offers full food-service management in more than 1000 cafés in 33 states. Its mission is to weave in  "culinary expertise and commitment to socially responsible practices."  The chefs of <a href="https://www.bamco.com/" rel="nofollow" target="_blank">BAM Co.</a> create heavenly menus from scratch and follow strict kitchen standards to ensure health and sustainability. Maisie Ganzler is the Chief Strategy and Brand Officer of <a href="https://www.bamco.com/" rel="nofollow" target="_blank">BAM Co</a>. The company has successfully ramped up its tech development. In this episode, Maisie shares how they were able to utilize technology to provide their customers ease of access as they scan the menu, optimize menuing standards and balance, reduce food loss while multiplying impact, and empower their chefs to make better decisions.  Connect with Maisie Ganzler: Maisie Ganzler is the chief strategy and brand officer at Bon Appétit Management Company (BAM Co), where she oversees the company’s strategic initiatives, purchasing policies, culinary development, marketing, and communications.  For more than 20 years with Bon Appétit, Maisie has been instrumental in the company’s efforts to deliver “food service for a sustainable future” in the areas of local purchasing, sustainable seafood, animal welfare, responsible antibiotics use, climate change, farmworkers’ rights, and waste reduction in accordance with the company’s mission to educate people about how their food choices affect the global environment and local economies. She is an adviser to the Equitable Food Initiative, Fair Trade Colleges &amp; Universities, the Resnick Program for Food Law and Policy at UCLA School of Law, Food System 6 Accelerator, Food What?, and Juma Ventures. <a href="https://www.bamco.com/" rel="nofollow" target="_blank">Website</a> <a href="https://www.facebook.com/maisieg" rel="nofollow" target="_blank">Facebook</a> <a href="https://www.facebook.com/bonappetitmanagement" rel="nofollow" target="_blank">BAM Co Facebook</a> <a href="https://twitter.com/maisiegreen" rel="nofollow" target="_blank">Twitter</a> <a href="https://twitter.com/bamco" rel="nofollow" target="_blank">BAM Co Twitter</a> <a href="https://www.linkedin.com/in/maisie-ganzler-42a9a31/" rel="nofollow" target="_blank">LinkedIn</a> Connect with Justine:  <a href="https://www.justinereichman.com/" rel="nofollow" target="_blank">Website</a> <a href="https://www.facebook.com/justinereichman" rel="nofollow" target="_blank">Facebook</a> <a href="https://www.instagram.com/justine_reichman" rel="nofollow" target="_blank"> Instagram</a> <a href="https://www.linkedin.com/in/justinereichman/" rel="nofollow" target="_blank">LinkedIn</a> Connect with NextGenChef: <a href="http://nextgenchef.com/" rel="nofollow" target="_blank">Website</a> <a href="https://www.facebook.com/NextGenChef" rel="nofollow" target="_blank">Facebook</a> <a href="https://twitter.com/_NextGenChef" rel="nofollow" target="_blank">Twitter</a> <a href="https://www.instagram.com/nextgenchef/" rel="nofollow" target="_blank">Instagram</a> <a href="https://www.youtube.com/channel/UCQOfFBz8JSr6yIbH7p5Z-Gg" rel="nofollow" target="_blank"> YouTube</a> <a href="https://apps.apple.com/us/app/nextgenchef/id1511459482" rel="nofollow" target="_blank"> NextGenChef App</a> (Apple) <a href="https://play.google.com/store/apps/details?id=com.markedprivate.nextgenchef&amp;hl=en&amp;gl=US" rel="nofollow" target="_blank"> NextGenChef App</a> (Android)  Episode Highlights: 00:53 Figuring How To Serve Food In This New World 05:12 The Curated App 07:28 The Impact Of Food Standards Dashboard 11:28 Menu Engineering 14:28 The Impact Of Food To The Planet 17:43 To the Next Level

005: Creating Positive Change through Tech: Sustainability, Food Loss & Customer Access with Maisie Ganzler

Ep. 47: Live recorded at Johns Hopkins “ChooseFood” Symposium – we welcome Maisie Ganzler, Chief Strategy &amp; Brand Officer at Bon Appétit Management Company For episode 47 we speak with Maisie Ganzler of Bon Appétit Management Company live recorded at the Johns Hopkins 'ChooseFood' symposium in Baltimore Maryland.  Ganzler is Chief Strategy &amp; Brand Officer at Bon Appétit Management Company, an on-site restaurant company offering full food-service management to corporations, universities, museums, and specialty venues. Based in Palo Alto, CA, the company operates more than 1,000 cafés in 34 states for dozens of marquee clients. Maisie has been instrumental in shaping the company’s strategic direction.  We focus our discussion on the diverse sustainable initiatives and purchasing policies Ganzler has implemented in her 25 year career at Bon Appétit management company.  The "ChooseFood" gathering was a collective effort of the Johns Hopkins Berman Institute of Bioethics, the Johns Hopkins Bloomberg School of Public Health, and the Hopkins Center for a Livable Future.  The goal of the event was to evaluate the broad reaching ethics of food, and its production.  Issues like Labor, environmental impact, externalities, animal welfare, health risk factors &amp; new tech were all part of the ethical questions for food.  Maisie was asked to share with the group some of the impact her work has had, and how the commitments at Bon Appétit have influenced some vast changes in the foodservice industry.  During our 40 minute discussion we dig deep into a few of the initiatives Ganzler described in her presentation, including her 1999 initiative "Farm to Fork" that buys meat, vegetables, and other products within a 150-mile radius of a client.  In fact, (at a national level) at least 20% of Bon Appétit purchases meet this criteria.  You'll hear how of their pioneering initiatives to reduce food waste, work with small farmers, improve animal living conditions and ability to influence industrial scale agriculture to become more conscious &amp; conscientious have evolved a minimum market entrance for their competitors.  For this innovative company not afraid to draw a line in the sand - a dedication to ethics is paying off with positive business results.   As you'll hear in my conversation with Maisie, it's all working for Bon Appétit because... it's all authentic.  To hear of lessons learned and milestones gained by an industry leader at Bon Appétit is invaluable for us all. As we're all consumers of it, we all have equal stake in food.  For me, it's inspiration and hope for what tomorrow can bring if/when we embrace 'business ethics' as a core competency in how we decide to vote for what we believe in - with our dollars - with our forks.   TUNE-IN.    ChooseFood offered an opportunity to learn from leaders with a vested interest in food and how we produce it.  Hearing from these diverse stakeholders fighting a similar battle reminded me how much our food is so deeply intwined into family, beliefs, culture and society - no matter where you come from on the planet.  I left the symposium wondering if food ethics could be that common development language which would transcend many of the current differences we find in each other?   We're so much more alike than different - could food ethics be a reminder if not the primary ingredient for this panacea? Not sure, but a goal to find some insight and codify better practices that harmonize us and our surroundings on a shrinking planet just seems like a good idea!    www.SourcingMatters.show

Ep. 47: Live recorded at Johns Hopkins “ChooseFood” Symposium – we welcome Maisie Ganzler, Chief Strategy &amp; Brand Officer at Bon Appétit Management Company For episode 47 we speak with Maisie Ganzler of Bon Appétit Management Company live recorded at the Johns Hopkins 'ChooseFood' symposium in Baltimore Maryland.  Ganzler is Chief Strategy &amp; Brand Officer at Bon Appétit Management Company, an on-site restaurant company offering full food-service management to corporations, universities, museums, and specialty venues. Based in Palo Alto, CA, the company operates more than 1,000 cafés in 34 states for dozens of marquee clients. Maisie has been instrumental in shaping the company’s strategic direction.  We focus our discussion on the diverse sustainable initiatives and purchasing policies Ganzler has implemented in her 25 year career at Bon Appétit management company. The "ChooseFood" gathering was a collective effort of the Johns Hopkins Berman Institute of Bioethics, the Johns Hopkins Bloomberg School of Public Health, and the Hopkins Center for a Livable Future.  The goal of the event was to evaluate the broad reaching ethics of food, and its production.  Issues like Labor, environmental impact, externalities, animal welfare, health risk factors &amp; new tech were all part of the ethical questions for food.  Maisie was asked to share with the group some of the impact her work has had, and how the commitments at Bon Appétit have influenced some vast changes in the foodservice industry. During our 40 minute discussion we dig deep into a few of the initiatives Ganzler described in her presentation, including her 1999 initiative "Farm to Fork" that buys meat, vegetables, and other products within a 150-mile radius of a client.  In fact, (at a national level) at least 20% of Bon Appétit purchases meet this criteria.  You'll hear how of their pioneering initiatives to reduce food waste, work with small farmers, improve animal living conditions and ability to influence industrial scale agriculture to become more conscious &amp; conscientious have evolved a minimum market entrance for their competitors.  For this innovative company not afraid to draw a line in the sand - a dedication to ethics is paying off with positive business results.   As you'll hear in my conversation with Maisie, it's all working for Bon Appétit because... it's all authentic. To hear of lessons learned and milestones gained by an industry leader at Bon Appétit is invaluable for us all. As we're all consumers of it, we all have equal stake in food.  For me, it's inspiration and hope for what tomorrow can bring if/when we embrace 'business ethics' as a core competency in how we decide to vote for what we believe in - with our dollars - with our forks.   TUNE-IN.   ChooseFood offered an opportunity to learn from leaders with a vested interest in food and how we produce it.  Hearing from these diverse stakeholders fighting a similar battle reminded me how much our food is so deeply intwined into family, beliefs, culture and society - no matter where you come from on the planet.  I left the symposium wondering if food ethics could be that common development language which would transcend many of the current differences we find in each other?   We're so much more alike than different - could food ethics be a reminder if not the primary ingredient for this panacea? Not sure, but a goal to find some insight and codify better practices that harmonize us and our surroundings on a shrinking planet just seems like a good idea!   <a href="http://www.sourcingmatters.show/index.php/2018/11/08/ep-47-maisie-ganzler-industry-ethics-live-johns-hopkins-choosefood/" rel="nofollow" target="_blank"> www.SourcingMatters.show</a>

ep. 47: Maisie Ganzler - Bon Appétit - live from Johns Hopkins