Helene York
Helene York is the director of strategic initiatives for Bon-Appetit Management Company, a national onsite restaurant company based in Palo Alto, CA.
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Helene York is the director of strategic initiatives for Bon Appetit Management Company, a national onsite restaurant company based in Palo Alto, CA, and director of the company's foundation, which seeks to educate chefs and consumers about how their food choices affect the global environment and the ability of traditional producers to thrive.
The latest recall is of this flavor additive and stabilizer. And it's found in almost everything, from hot dogs to dressing.
Sustainable cafeterias are next to impossible, right? Well, not if you address these 8 common impediments.
These non-food texts—about art, poverty, and American history—can help us understand the way we eat.
The overfished species goes by various pseudonyms. Sustainable options taste just as good.
Well-intentioned eaters seek out local produce, but a new report urges people to consider other criteria.
Bad weather and inexperienced farmers cause problems, but supporting sustainability is worth it.
A New York Times op-ed says it's okay to eat meat as long as it's pasture-raised. The author has some qualifications.
The USDA cafeteria offerings are unhealthy and unsustainable. Federal employees deserve better.
As the fresh food movement goes mainstream, the author remembers why just-picked produce is better.
Misinformation abounds over seafood sustainability--but, as the author knows, it's not that simple.
Out-of-season tomatoes are bad for the environment and the people who grow them. What to do?
For the author, being a food activist isn't about going to protests; it's about reforming from the inside.
Andrew Sullivan
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James Fallows
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