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Maisie Greenawalt, a graduate of Cornell Hotel School (’93) shares her company’s approach to good food served to corporate clients. For any non-vegetarian, these are important and tough to solve issues.  She puts those issues right out there and if she does not hide from them, neither should we.  Click here to view on the Cornell website or here to view her TEDx presentation on an external site.  According to the Cornell presentation of this talk she is

vice president of strategy for Bon Appetit Management Company, which provides from-scratch food service to corporations, universities, and museums in 32 states. She’s been instrumental in shaping the company’s many pioneering commitments to social and environmental responsibility.

In 1999, Greenawalt helped develop the Farm to Fork program, a groundbreaking company-wide initiative to buy locally, and has since worked on policies addressing antibiotics in meat production, cage-free eggs, climate change, farmworker rights, and more.

At TEDxManhattan, February 16, 2013, she tells how a large corporation like Bon Appetit tackles animal welfare issues, and what specific challenges it faces in meeting its aggressive deadline of ending all purchases of pork raised without gestation crates by 2015.