Maisie Ganzler

Maisie Ganzler joined Bon Appétit Management Company in 1994 and 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 many of Bon Appétit’s other progressive initiatives, among them reducing antibiotics use in poultry in 2002, launching the Eat Local Challenge and switching to cage-free shell eggs in 2005, phasing out gestation crates for pork in 2012, and introducing the Imperfectly Delicious Produce program in 2014. In 2015, Maisie oversaw the company’s shift from a Low Carbon Diet to its ongoing Low Carbon Lifestyle, as well as the launch of the Food Standards Dashboard. More recently, she has focused on antibiotics in agriculture, slavery in the seafood supply chain, and on farmworkers’ rights. She serves on the boards of the Equitable Food Initiative, the Resnick Program for Food Law and Policy at UCLA School of Law, Food System 6 Accelerator, Food What?, and Juma Ventures. She was named a Silicon Valley Woman of Influence in 2012. Maisie graduated from Cornell University’s School of Hotel Administration.