Summary of State of the Plate DC - Keynote Speaker Helene York from Bon Appetit Management Company - Part 4

00:00:00 - 00:45:00

Keynote Speaker Helene York from Bon Appetit Management Company discusses the challenges of trying to fix the food system, and the need for more awareness and education. She also discusses the importance of good food costing more and smaller, local systems costing more, and the need for political and public support for such a change. Finally, she offers three key lessons learned from their 12-13 years of experience in the food industry.

• 00:00:00 Bon Appetit Management Company is a foodservice company with over 400 restaurants and 500 chefs. It serves 650 million meals a year. Its CEO, Fidel Bao Gi, was recently awarded the James Beard Foundation's first-ever Leadership Award for the food industry. The company's guiding philosophy is culinary at heart, and it tries to redefine the food supply chain to do what it wants, rather than being dictated to by it.
• 00:05:00 The speaker discusses how the company has evolved in the past three years, from adhering to "traditional" food standards to developing a farm-to-fork program. She states that this newer focus on quality, seasonality, and social responsibility makes Bon Appetit Management Company unique among its competitors.
• 00:10:00 The State of the Plate DC conference focused on the importance of food from local producers. The keynote speaker, Helene York from Bon Appetit Management Company, discussed the challenges of implementing a farm to fork program and how chefs are required to purchase a minimum of 20% of their food from local producers. In addition, she announced that all beef products at The Chefs' Table will be certified humane by November 1st, and that local produce will now also be included in the restaurant's menu.
• 00:15:00 In this speech, Keynote Speaker Helene York from Bon Appetit Management Company discusses the state of the plate in DC and how the food industry contributes to climate change, food waste, and climate change. She also discusses the company's commitment to low-carbon diets, and how their chefs and Executive Chef assessment program have helped them reduce their beef purchases.
• 00:20:00 The State of the Plate DC keynote speaker, Helene York, from Bon Appetit Management Company, discusses the challenges of trying to fix the food system and the need for more awareness and education. She also discusses the importance of good food costing more and smaller, local systems costing more, and the need for political and public support for such a change. Finally, she offers three key lessons learned from their 12-13 years of experience in the food industry.
• 00:25:00 The speaker discusses the successes of trying to change the supply chain and have had some successes in a lot of places. She also discusses how corporate responsibility dictates that they work with all three types of producers - large, mid-tier, and small - because change cannot happen overnight. The speaker also points out that one of the most heartfelt wins is when a producer agrees to get certified humane, even if it costs them money.
• 00:30:00 The speaker provides an overview of how the state of the plate has changed over the years, with an emphasis on the impact of animal agriculture on the environment. She talks about how the company is working to change its system in a way that is more sustainable, and ends with a discussion of the challenges facing animal husbandry in the future.
• 00:35:00 State of the Plate DC featured Keynote Speaker Helene York from Bon Appetit Management Company. York discussed how businesses and consumers have a responsibility to each other in order to create change. She also mentioned how the food industry is changing and how different producers have different animal welfare issues that need to be considered when making purchasing decisions.
• 00:40:00 In this keynote speech, Keynote Speaker Helene York from Bon Appetit Management Company discusses how the state of the plate is evolving, with a focus on the challenges and opportunities for chicken and pork producers. She discusses how the industry is moving away from antibiotics after 65 days of life, and towards more humane and sustainable practices. York also discusses how the public and workers should be a part of the solution, as the industry moves towards more sustainable practices.
• 00:45:00 In this video, Keynote Speaker Helene York from Bon Appetit Management Company discusses the current state of the economy, and how it affects those who can't afford to eat out. She praises the work that restaurants do to provide affordable food, and thanks the audience for their support.