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Helene York

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. More

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.
A Low-Carbon Four-Course Meal: Can It Be Done?

A Low-Carbon Four-Course Meal: Can It Be Done?

A sustainable dining executive cooks for 18—and teaches how to keep fossil fuels from seasoning a tasting menu… More »

'Local' Wholesale Produce: Not All That Local

'Local' Wholesale Produce: Not All That Local

Delivery services are talking the talk, but they can't put sustainable foods where school diners' mouths are… More »

Fields on Wheels: Teaching With a Truck Farm

Fields on Wheels: Teaching With a Truck Farm

How to demystify the way food grows? Take the plants to the kids—and show them you don't even need land.… More »

The 'Veggie' Option: As Bad as Mystery Meat

The 'Veggie' Option: As Bad as Mystery Meat

A food service executive argues for eliminating menus' enigmatic "vegetarian option"—or making it sound good… More »

Waste Not, Warm Not: Cutting Dining Hall Scraps

Waste Not, Warm Not: Cutting Dining Hall Scraps

Can we save the planet from lunch tray leftovers? How to ensure the word "green" applies to more than just salad bars.… More »

The Myth of Green Beef

The Myth of Green Beef

Grass-fed or not, the steak you eat each week could be responsible for as much greenhouse gas as a car driving hundreds of miles. A case for cutting back.… More »

Vegetable Protein: Culprit of the Moment

Vegetable Protein: Culprit of the Moment

The latest recall is of this flavor additive and stabilizer. And it's found in almost everything, from hot dogs to dressing.… More »

How Your Dining Hall Can Buy Local

How Your Dining Hall Can Buy Local

Sustainable cafeterias are next to impossible, right? Well, not if you address these 8 common impediments.… More »

3 Books Every Cook Should Read

3 Books Every Cook Should Read

These non-food texts—about art, poverty, and American history—can help us understand the way we eat.… More »

Chilean Sea Bass: Don't Be Duped

Chilean Sea Bass: Don't Be Duped

The overfished species goes by various pseudonyms. Sustainable options taste just as good.… More »

What's the Fairest Way to Eat Food?

Well-intentioned eaters seek out local produce, but a new report urges people to consider other criteria.… More »

The Challenges of Buying Local Food

The Challenges of Buying Local Food

Bad weather and inexperienced farmers cause problems, but supporting sustainability is worth it.… More »

A Defense of Meat Goes Too Far

A Defense of Meat Goes Too Far

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.… More »

Why Public Servants Need Good Food

Why Public Servants Need Good Food

The USDA cafeteria offerings are unhealthy and unsustainable. Federal employees deserve better.… More »

The Main Reason to Eat Local

The Main Reason to Eat Local

As the fresh food movement goes mainstream, the author remembers why just-picked produce is better.… More »

Seafood Choices: Wild or Farmed?

Seafood Choices: Wild or Farmed?

Misinformation abounds over seafood sustainability--but, as the author knows, it's not that simple.… More »

The Cost of Year-Round Tomatoes

The Cost of Year-Round Tomatoes

Out-of-season tomatoes are bad for the environment and the people who grow them. What to do?… More »

Revolution in the Cafeteria

Revolution in the Cafeteria

For the author, being a food activist isn't about going to protests; it's about reforming from the inside.… More »

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May 31, 2012

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