Maisie Ganzler has more than 25 years’ experience in socially and environmentally responsible purchasing at Bon Appétit Management Company, where she has been instrumental in shaping the overall strategic direction of this food service pioneer.
Maisie oversees Bon Appétit’s strategic initiatives, culinary development, purchasing, marketing, communications, and Web projects. In 1999, she helped develop the Farm to Fork program, a groundbreaking companywide initiative to buy locally, and has since helped create and launch Bon Appétit’s other progressive initiatives, among them switching to sustainable seafood, reducing antibiotics use, launching the Eat Local Challenge and the Low Carbon Diet, and many more groundbreaking initiatives. More recently, she has focused on slavery in the seafood supply chain and on farmworkers’ rights. She writes a column for Forbes and serves on the boards of the Equitable Food Initiative, Food What?, and Juma Ventures. Maisie graduated from Cornell University’s School of Hotel Administration.