Tag Archives: Maisie Greenawalt

TEDxManhattan Viewing Party Menu Suggestions: Part 8

As in years past, we’ll webcast TEDxManhattan live from New York City on February 16, 2013. Anyone with a computer can watch the talks for free via https://new.livestream.com/tedx/manhattan2013. We’re also encouraging individuals, groups, and organizations to host viewing parties and start conversations with their communities on the issues of their local food systems.
Because TEDxManhattan viewing party hosts will need to provide food for their guests (and individuals will need to feed themselves), our speakers have provided recipes featuring sustainable, seasonal ingredients to inspire viewers to change the way they eat. So keep checking back here for hors d’oeuvres, appetizers, entrees, sides, and desserts!

Bon Appétit’s Short Ribs

As vice president of strategy at Bon Appétit Management Company, Maisie Greenawalt has been instrumental in shaping the company’s numerous commitments to social and environmental responsibility. 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.

Today, she shares a recipe for Savannah River Farms Hungarian Beef Short Ribs with Jasmine Rice and Tri-Colored Carrots from Bon Appétit chef Emanuel May.

Continue reading

Advertisements

Check Out TEDxManhattan Speaker Twitter Chats on Storify

We’ve been holding weekly Twitter chats with some of this year’s TEDxManhattan speakers.  If you missed them, you can now catch up on Storify.  So far we’ve chatted with Cheryl Kollin of Farm to Freezer, “Renegade Lunch Lady” Ann Cooper and professional forager Tama Matsuoka Wong of Meadows and More.

Next up: Bon Appetit Management Co.’s Maisie Greenawalt and NRDC Executive Director Peter Lehner chat on Twitter this Thursday, Feb. 7, and award-winning journalist Simran Sethi chats at 4 pm EST on Monday, Feb. 11.  Catch Maisie at 4 pm EST, Peter at 4:30.  Use #TEDxMan to join us, or join us on Tweetchat.

Change Food is a nonprofit whose mission is to connect and transform the food we eat, the people who produce it, and the world in which it is grown. To read and learn more, visit The Guide to Good Food blog. 

TEDxManhattan Viewing Party Menu Suggestions: Part 4

As in years past, we’ll webcast TEDxManhattan live from New York City on February 16, 2013. Anyone with a computer can watch the talks for free via  https://new.livestream.com/tedx/manhattan2013. We’re also encouraging individuals, groups, and organizations to host viewing parties and start conversations with their communities on the issues of their local food systems.
Because TEDxManhattan viewing party hosts will need to provide food for their guests (and individuals will need to feed themselves), our speakers have provided recipes featuring sustainable, seasonal ingredients to inspire viewers to change the way they eat. So keep checking back here for hors d’oeuvres, appetizers, entrees, sides, and desserts!

Winter Salads from Bon Appetit

TEDxManhattan speaker Maisie Greenawalt joined Bon Appétit Management Company, which provides from-scratch food service to corporations, universities, and museums in 32 states, in 1994. 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 Appétit¹s other progressive policies.

Here, she shares recipes from Bon Appétit chefs for Slivered Dino Kale and Romaine Salad and Warm Delicata Squash and Mizuna Salad.

Continue reading

TEDxManhattan Viewing Pary Menu Suggestions: Part 3

As in years past, we’ll webcast TEDxManhattan live from New York City on February 16, 2013. Anyone with a computer can watch the talks for free via  https://new.livestream.com/tedx/manhattan2013. We’re also encouraging individuals, groups, and organizations to host viewing parties and start conversations with their communities on the issues of their local food systems.
Because TEDxManhattan viewing party hosts will need to provide food for their guests (and individuals will need to feed themselves), our speakers have provided recipes featuring sustainable, seasonal ingredients to inspire viewers to change the way they eat. So keep checking back here for hors d’oeuvres, appetizers, entrees, sides, and desserts!

Bon Appetit’s Balsamic Chicken and Vegetables

TEDxManhattan speaker Maisie Greenawalt will draw on her nearly 20 years of experience with Bon Appétit Management Company for her talk on the realities of a large company going sustainable. She currently serves as vice president of strategy at Bon Appétit, 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).

Today she shares a recipe for Balsamic Chicken and Vegetables from Bon Appétit chef Dean Holliday. Continue reading

TEDxManhattan Speaker Profile: Maisie Greenawalt

Maisie Greenawalt

Maisie Greenawalt

As TEDxManhattan approaches, we’ve asked this year’s speakers to introduce themselves by answering a few questions.  Today we feature Maisie Greenawalt, VP of Strategy at Bon Appétit Management Company.

1) What’s the topic you’ll be speaking about?

I’ll be talking about how the “humane sausage gets made” in a large food service corporation – that is, how one made the decision to commit to phasing out pork raised with gestation crates, and phasing in third-party-certified humanely raised meat, poultry, and eggs. I think most people believe executives just wave a magic wand, the purchasing department writes a bigger check, and, poof, we’ve got a more sustainable food system. But a lot of legwork goes into these decisions, and a lot of discussion, and a little bit of blind faith. I’m going to break down the reality of how change gets made by giving people a peek into the ceo’s office, the slaughterhouse, and the commercial walk-in refrigerator.

2) Why do you feel this is important?

We hear a lot about “voting with your forks” – well, consumers can effect change on an individual level, or they can influence restaurants, food service companies, and supermarkets on a community level, or they can talk to their politicians. They should know the kinds of factors that are involved in asking companies to switch suppliers, so they can keep the pressure on in the right way.

3) Are there other projects you’re also passionate about right now?

I’m on the steering committee for a new, integrated labor standards initiative I’m pretty excited about, because I think it has the potential to move farmworker rights forward in a meaningful way. I’m also really jazzed about an organization in my hometown called Food What?  I don’t have any official connection to the program but I sing their praises every chance I get. Food What? uses sustainable agriculture as the vehicle for growing strong, healthy, and inspired teens. They are truly changing lives.

4) Which other TEDxManhattan speakers are you excited about hearing? Which talks from previous years did you particularly enjoy?

Last year, like most people, I was blown away by Steve Ritz and his work with the Green Bronx Machine. His energy and enthusiasm, and the way he’d motivated those kids and the community to get involved in hiring them, just gave me goosebumps. I also really enjoyed Urvashi Rangan from Consumers Union and her talk on the crazily chaotic world of food labeling — she was so entertaining and funny.

This year, I’m excited to hear Simran Sethi, because I know she’ll have some sort of intelligent synthesis of the most effective way forward for ethically minded, green businesses. I also am looking forward to Lindsey Lusher Shute, because America badly needs new young farmers if we’re going to keep growing this good food movement — the Bon Appétit Management Company Foundation, of which I’m president, recently launched Campus Farmers, a knowledge and networking site for university students, which we hope will contribute to that effort.

5) Where can more information about your project be found?

You can read about the policy I’m going to be talking about here, but that’s the official version. I’m going to be taking you underneath the corporate kimono and sharing the shouting, sweaty, and sappy real story.

Maisie Greenawalt 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.

Change Food is a nonprofit whose mission is to connect and transform the food we eat, the people who produce it, and the world in which it is grown. To read and learn more, visit The Guide to Good Food blog.