Bon Appétit to celebrate Low Carbon Diet Day across campus on April 19

Diners in Bon Appétit’s on-campus dining outlets will notice quite a few menu changes on Thursday, April 19, as Bon Appétit Management Co. celebrates the fifth annual Low Carbon Diet Day. At the grill, guests will see sweet savory miller livestock pork chops instead of beef burgers because cows and other ruminant animals emit more climate-change-causing gases. In addition, dining outlets will offer plenty of regional food, which consumed few fossil fuels to get from field to plate. At the Bon Appétit cafés at CWRU, chefs will serve foods that help illustrate Bon Appétit’s “Top 5 Low Carbon Diet Tips”:

1. You Bought It, You Eat It – Don’t Waste Food: Not only does wasted food represent wasted energy from growing, harvesting and producing it, but food in landfills emits methane gas as it breaks down.
2. Make “Seasonal and Regional” Your Food Mantra: Regionally procured food is less likely to have been air-freighted to get to you, and usually tastes better because it’s fresher.
3. Mooove Away From Beef and Cheese: Cows and other ruminant animals emit harmful methane gas during their natural digestive process, so we’ve told beef burgers to hoof it.
4. Stop Flying Fish and Fruit – Don’t Buy Air-Freighted Food: Seafood that was frozen-at-sea and locally procured fruit are best choices.
5. If It’s Processed and Packaged, Skip It: Processing and packaging consume huge amounts of energy and water.

“Most people are aware these days of what’s a healthy choice for them,” Chef David Apthorpe stated. “With Low Carbon Diet Day, we’re proud to show diners how their food choices can also be healthier for our planet.” Launched in 2007, Bon Appétit’s Low Carbon Diet program involves purchasing and operational changes aimed at decreasing its cafés’ carbon “foodprint” in the highest impact areas by 25 percent—a goal the company has met and exceeded. Beef use is down 33 percent, cheese by 10 percent, food waste has been dramatically reduced and 23 separate energy and water conservation recommendations are being implemented companywide. As a result, Bon Appétit has reduced its emissions by the equivalent of 4 million pounds of carbon dioxide per month.