Publishers Weekly
02/05/2024
In this intermittently enlightening debut guide, Ganzler draws on her experience as chief strategy and brand officer at Bon Appétit Management Company to expound on how businesses can be more environmentally friendly. Outlining five “lessons” she’s learned, she encourages readers to “pick your battles,” telling how her efforts to source ethically raised pork from environmentally responsible suppliers came to naught after she realized meat producers couldn’t meet the prohibitively expensive requirements. Instead, she opted to focus on the “most egregious practices first,” electing to only work with suppliers who don’t confine pigs in gestation crates (tiny cages in which the animals are often kept 24/7, barely able to move). Interviews with major players in the food industry provide further insight. Lisa Dyson, the founder of a company that manufactures a meat substitute from fermented microbes, discusses how she keeps her business focused on sustainability through quarterly staff meetings that affirm or update the company’s environmental commitments. The anecdotes from Ganzler and her industry colleagues illuminate the difficult practical questions that arise when attempting to follow through on sustainability pledges. Less helpfully, the shallow “lessons” (“Make sustainability your mission”; “Make meaningful change”; “Learn to tell your story”) offer little actionable guidance. Still, it’s a thoughtful examination of the challenges facing corporate efforts to go green. (Apr.)
From the Publisher
"…a thoughtful examination of the challenges facing corporate efforts to go green." — Publisher's Weekly
Advance Praise for You Can't Market Manure at Lunchtime:
"Equal parts inspiration, wisdom, and care, You Can't Market Manure at Lunchtime should have a prominent slot on the bookshelf of every forward-thinking social entrepreneur or anyone looking to make the world a better place. Maisie Ganzler has assembled an honor roll of legends that lovingly share their passion and purpose. A gift that will keep on giving back." — Danny Meyer, founder, Union Square Hospitality Group
"Unlock the secrets to building a business that thrives on sustainability and profitability simultaneously. You Can't Market Manure at Lunchtime offers a proven road map through five essential lessons that transcend industries. A must-read for those aspiring to craft a purpose-driven and sustainable legacy in business." — Neeru Ravi, Principal, Boston Consulting Group
"You Can't Market Manure at Lunchtime is like a friendly chat with business legends who've walked the sustainability journey. If you're eager to make a meaningful impact through your business, this book will take you through that journey." — Manuel E. Gonzalez, General Partner, AgFunder
"You Can't Market Manure at Lunchtime is a master class in sustainability, blending hard-earned wisdom with practical strategies. Ganzler's journey in transforming Bon Appétit into a beacon of sustainable business is not just inspiring but a blueprint for any company aiming to make a genuine impact in the world. This book is a must-read for leaders who want to build a brand that truly stands for something meaningful." — Eduardo Rallo, Managing Partner, Brainstorm Ventures
"Maisie Ganzler inspires and challenges us to each make our own dent by sharing insights and lessons from some of our boldest changemakers. Whether you work in food or just enjoy it, her book is a provocative challenge to rethink how we eat and drink." — Seth Goldman, founder, Honest Tea, Eat the Change, and Just Ice Tea
"This book puts practical innovation under the spotlight and shows how the process of testing and iterating works to engender optimal solutions." — Paul Matteucci, food system investor; founder, FoodCrunch
"Maisie Ganzler's stories, conversations, and insights are engaging and actionable. Maisie's long and continuous career at the cutting edge of supply chain innovation offers a playbook of valuable lessons for a very necessary revolution in our food system." — Will Rosenzweig, founder, The Republic of Tea; Faculty Director, Sustainable Food Initiative, UC Berkeley
