All over the food industry (and many others) terms like “organic,” “farm to table,” and “gluten free” are plastered on products in ways that are ultimately deceptive and dishonest.

After all, everything we eat has something from the earth in it that was grown somewhere and things like water and chicken have always been made without gluten- So what’s the deal?!
In You Can’t Market Manure at Lunchtime (which was recently released by Harvard Business Publishing), food industry expert Maisie Ganzler offers honest advice on how to use authentic vocabulary to share your story in a way that consumers can understand and appreciate.

As a strategic advisor for Bon Appétit Management Company, Ganzler helps oversee over 1,000 eateries in more than 30 states, making sure that every one of them uses ingredients that are truly what they claim to be. 

Among the claims that her company has been standing behind for nearly 40 years are that all of their foods are cooked from scratch using ingredients that are grown and harvested using practices that do minimal damage to the environment and that benefit the growers as much as possible.

While many other makers have tainted these terms, Ganzler’s book not only demonstrates how to use them in an appropriate way but how doing so can actually bear more (organic) fruit than not!

Sustainability is more than a buzzword- or at least it should be. After all, if our food is not sustainable- how are we?Fortunately, Ganzler’s book offers real advice and examples from the people who are sustaining proper practices that can guide and inspire others in any industry to do well by doing good.