This document provides an overview of sustainability education for culinary professionals. It discusses the big issues facing sustainability like population growth, increased consumption, climate change, and scarcity of resources. These issues are putting pressure on the food system and food production. The document also outlines how culinary schools are responding by incorporating sustainability into their curriculum through things like sustainability clubs, school gardens, and teaching sustainable cooking skills. The goal is to educate future chefs on sustainability concepts and their role in addressing these global challenges through foodservice.
WACS Sustainability Education for Culinary Professionals from the World Culin...Montaser Masoud
WACS Sustainability Education for Culinary Professionals from the World Culinary Association
Ibtikar culinary development and training center
chef Montaser Masoud
WACS Sustainability Education for Culinary Professionals from the World Culin...Montaser Masoud
WACS Sustainability Education for Culinary Professionals from the World Culinary Association
Ibtikar culinary development and training center
chef Montaser Masoud
Valuing our food and water resources steven m. finn - june 2014Steven M. Finn
A presentation linking three intertwined topics - food security, water security, and food recovery - with a focus on the need to change behavior and give the proper value to our food and water resources in order to successfully feed 9 billion by 2050. Doing so requires minimizing food and water waste while viewing 9Bx2050 not only as a challenge, but as an opportunity to advance critical sustainability initiatives globally.
From Carrots to Cassava: The Case for School Gardens
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double Food Production from your School Garden with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Companion Planting Increases Food Production from School Gardens
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
Solar cooking Benefits - Messages to StakeholdersPaul Arveson
Solar thermal cooking has benefits not only for the cook but in general for women, environmentalists, health workers, engineers, economic developers, and country leaders. Billions still cook over open fires, but on sunny days a solar cooker can replace fire and provide clean, safe cooking energy with no fuel cost -- the cheapest way to cook food. Solar cookers can thereby also eliminate much of the labor of foraging for wood, chopping and preparing fires, and thus it can liberate time for women to devote to child care, education and employment. This in turn can lead to multiple economic, health and environmental benefits, such as reduced deforestation, reduced injuries, reduced habitat loss, reduced pollution, and hence help to develop countries in an innovative way. This is one of a series of slide presentations developed by Paul Arveson, a director of Solar Household Energy, Inc., a nonprofit organization based in Washington, DC.
WACS Sustainability Education for Culinary Professionals from the World Culin...Montaser Masoud
WACS Sustainability Education for Culinary Professionals from the World Culinary Association
Ibtikar culinary development and training center
chef Montaser Masoud
WACS Sustainability Education for Culinary Professionals from the World Culin...Montaser Masoud
WACS Sustainability Education for Culinary Professionals from the World Culinary Association
Ibtikar culinary development and training center
chef Montaser Masoud
Valuing our food and water resources steven m. finn - june 2014Steven M. Finn
A presentation linking three intertwined topics - food security, water security, and food recovery - with a focus on the need to change behavior and give the proper value to our food and water resources in order to successfully feed 9 billion by 2050. Doing so requires minimizing food and water waste while viewing 9Bx2050 not only as a challenge, but as an opportunity to advance critical sustainability initiatives globally.
From Carrots to Cassava: The Case for School Gardens
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double Food Production from your School Garden with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Companion Planting Increases Food Production from School Gardens
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
Solar cooking Benefits - Messages to StakeholdersPaul Arveson
Solar thermal cooking has benefits not only for the cook but in general for women, environmentalists, health workers, engineers, economic developers, and country leaders. Billions still cook over open fires, but on sunny days a solar cooker can replace fire and provide clean, safe cooking energy with no fuel cost -- the cheapest way to cook food. Solar cookers can thereby also eliminate much of the labor of foraging for wood, chopping and preparing fires, and thus it can liberate time for women to devote to child care, education and employment. This in turn can lead to multiple economic, health and environmental benefits, such as reduced deforestation, reduced injuries, reduced habitat loss, reduced pollution, and hence help to develop countries in an innovative way. This is one of a series of slide presentations developed by Paul Arveson, a director of Solar Household Energy, Inc., a nonprofit organization based in Washington, DC.
Future of food - An initial perspective by Prof. Wayne Bryden, Foundation C...Future Agenda
An initial perspective on the future of food by Prof. Wayne Bryden, Foundation Chair in Animal Science at the University of Queensland. This is the starting point for the global future agenda discussions taking place through 2015 as part of the futureagenda2.0 programme. www.futureagenda.org
Fish It Forward, Baltimore Community Run Farm for Food SecurityKevin Callen
Community run aquaponics farm in Baltimore Maryland by a non-profit organization for food security via sustainable organic hydroponics and aquaculture.
Andrew Noble presents on how we need to change the way we do agriculture so that it builds resilience into our food systems. Sustainable governance and management of ecosystems, natural resources and Earth system processes at large, provides the basis for practical solutions towards a sustainable resilient agriculture.
Find out more about what WLE is doing: wle.cgiar.org
Tackling food and nutrition security: the importance of gender specific activ...ACIAR
Dr Brigitte Bagnol is a researcher associated with the International Rural Poultry Centre (IRPC), KYEEMA Foundation, Australia and part of the AIFSC project 'Strengthening food security through family poultry and crop integration'. Her presentation looks at the gender dimensions of this work.
Bridging Food Security and Sustainable Development: Systemic framework and expert consultation - Presentation by Thomas Allen, Bioversity International & Paolo Prosperi, CIHEAM-IAMM
November 4th – 5th 2014, Agropolis International, Montpellier
Visit 'Metrics of Sustainable Diets and Food Systems' Symposium webpage.
http://www.bioversityinternational.org/metrics-sustainable-diets-symposium/
Designed to meet the needs of “multipliers”, particularly school teachers and NGO activists, the presentation provides a broad picture of the food waste topic, covering the economic, environmental and social impacts of food waste, the global food system, as well as consumer tips and tricks.
Download the presentation to see additional info and references in the notes of each slide.
Sustainable Nutrition Manual presentation for clearance (result = endorsed!)Stacia Nordin
Presentation to the Malawi Agriculture Technical Clearing Committee which, after discussion, resulted in Endorsement of the revised Sustainable Nutrition Manual. Coming your way soon! Publishing process now underway.
Follow www.NeverEndingFood.org for updates
Presentation about how regenerative agriculture sinks carbon in soil and helps reverse global warming. Plant photosynthesis uses CO2 in the atmosphere and microbes sequester carbon in soil by eating plant exudates at roots which are sugars. Protecting microbes is critical to drawing down atmospheric CO2 and sinking it in soil. Conventional agriculture kills the microbes in the soil and adds CO2 to the atmosphere. Regenerative agriculture is carbon negative.
Priorities for Public Sector Research on Food Security and Climate Change, Review 2, Melinda Sundell, Stockholm Environment Institute. Presented at the Food Security Futures Conference in Dublin, Ireland on 12 April 2013.
Future of food - An initial perspective by Prof. Wayne Bryden, Foundation C...Future Agenda
An initial perspective on the future of food by Prof. Wayne Bryden, Foundation Chair in Animal Science at the University of Queensland. This is the starting point for the global future agenda discussions taking place through 2015 as part of the futureagenda2.0 programme. www.futureagenda.org
Fish It Forward, Baltimore Community Run Farm for Food SecurityKevin Callen
Community run aquaponics farm in Baltimore Maryland by a non-profit organization for food security via sustainable organic hydroponics and aquaculture.
Andrew Noble presents on how we need to change the way we do agriculture so that it builds resilience into our food systems. Sustainable governance and management of ecosystems, natural resources and Earth system processes at large, provides the basis for practical solutions towards a sustainable resilient agriculture.
Find out more about what WLE is doing: wle.cgiar.org
Tackling food and nutrition security: the importance of gender specific activ...ACIAR
Dr Brigitte Bagnol is a researcher associated with the International Rural Poultry Centre (IRPC), KYEEMA Foundation, Australia and part of the AIFSC project 'Strengthening food security through family poultry and crop integration'. Her presentation looks at the gender dimensions of this work.
Bridging Food Security and Sustainable Development: Systemic framework and expert consultation - Presentation by Thomas Allen, Bioversity International & Paolo Prosperi, CIHEAM-IAMM
November 4th – 5th 2014, Agropolis International, Montpellier
Visit 'Metrics of Sustainable Diets and Food Systems' Symposium webpage.
http://www.bioversityinternational.org/metrics-sustainable-diets-symposium/
Designed to meet the needs of “multipliers”, particularly school teachers and NGO activists, the presentation provides a broad picture of the food waste topic, covering the economic, environmental and social impacts of food waste, the global food system, as well as consumer tips and tricks.
Download the presentation to see additional info and references in the notes of each slide.
Sustainable Nutrition Manual presentation for clearance (result = endorsed!)Stacia Nordin
Presentation to the Malawi Agriculture Technical Clearing Committee which, after discussion, resulted in Endorsement of the revised Sustainable Nutrition Manual. Coming your way soon! Publishing process now underway.
Follow www.NeverEndingFood.org for updates
Presentation about how regenerative agriculture sinks carbon in soil and helps reverse global warming. Plant photosynthesis uses CO2 in the atmosphere and microbes sequester carbon in soil by eating plant exudates at roots which are sugars. Protecting microbes is critical to drawing down atmospheric CO2 and sinking it in soil. Conventional agriculture kills the microbes in the soil and adds CO2 to the atmosphere. Regenerative agriculture is carbon negative.
Priorities for Public Sector Research on Food Security and Climate Change, Review 2, Melinda Sundell, Stockholm Environment Institute. Presented at the Food Security Futures Conference in Dublin, Ireland on 12 April 2013.
Our Mission:
To provide struggling communities with thetechnology to grow fish and vegetables and feed thousands of people; to teach these people to sustain and expand this technology, become self sufficient, and feed thousands more.
I sette principi per un’agricoltura sostenibile descritti nel rapporto di Greenpeace sono:
1. restituire il controllo sulla filiera alimentare a chi produce e chi consuma, strappandolo alle multinazionali dell’agrochimica;
2. sovranità alimentare. L'agricoltura sostenibile contribuisce allo sviluppo rurale e alla lotta contro la fame e la povertà, garantendo alle comunità rurali la disponibilità di alimenti sani, sicuri ed economicamente sostenibili;
3. produrre e consumare meglio: è possibile già oggi, senza impattare sull’ambiente e la salute, garantire sicurezza alimentare e, contemporaneamente, lottare contro gli sprechi alimentari. Occorre diminuire il nostro consumo di carne e minimizzare il consumo di suolo
per la produzione di agro-energia. Dobbiamo anche riuscire ad aumentare le rese dove è necessario, ma con pratiche sostenibili;
4. incoraggiare la (bio)diversità lungo tutta la filiera, dal seme al piatto con interventi a tutto campo, dalla produzione sementiera all’educazione al consumo;
5. proteggere e aumentare la fertilità del suolo, promuovendo le pratiche colturali idonee ed eliminando quelle che invece consumano o avvelenano il suolo stesso;
6. consentire agli agricoltori di tenere sotto controllo parassiti e piante infestanti, affermando e promuovendo quelle pratiche (già esistenti) che garantiscono protezione e rese senza l'impiego di costosi pesticidi chimici che possono danneggiare il suolo, l'acqua,
gli ecosistemi e la salute di agricoltori e consumatori;
7. rafforzare la nostra agricoltura, perché si adatti in maniera efficace il sistema di produzione del cibo in un contesto di cambiamenti climatici e di instabilità economica.
Per contribuire alla crescita dell’agricoltura sostenibile, Greenpeace collabora con agricoltori e comunità rurali.
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
The United Nations predicts that 1 billion people will be starving by 2050. The carbon footprint of conventional agriculture is huge. We must innovate to use wasted resources to grow food locally, using wasted resources such as public buffer land and recycled water. Greenhouse growing uses a fraction of the water for many times the productivity. Public health requires a fresh supply of produce for everyone.
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Plane
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
مدرب معتمد من WACS للمحترفين في تعليم الاستدامة في مجال الطهي
الشيف منتصر مسعود
المعلم الرئيسي تعليم الاستدامة لمتخصصي الطهي
حول طهاة العالم | حول تحدي الشيفات العالمي | حول Feed The Planet
Sustainability Education Trainer - Code of Conduct.pdfMontaser Masoud
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
مدرب معتمد من WACS للمحترفين في تعليم الاستدامة في مجال الطهي
الشيف منتصر مسعود
المعلم الرئيسي تعليم الاستدامة لمتخصصي الطهي
حول طهاة العالم | حول تحدي الشيفات العالمي | حول Feed The Planet
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Roti Bank Delhi: Nourishing Lives, One Meal at a Time
1 big picture
1. SUSTAINABILITY EDUCATION FOR
CULINARY PROFESSIONAL
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Part 1: Understanding the big picture
2. WHAT IS SUSTAINABILITY?
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The “capacity to meet the needs of the present without compromising the ability
of future generations to meet their own needs.”
- United Nations conference on environment and development -
3. WHERE AREWE GOING?
• Part I: Understanding the big picture
• Part II:Agriculture—from the dirt
• Part III:Agriculture—animals as food
• Part IV: Seafood
• PartV: Energy
• PartVI:Water
• PartVII:Waste
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4. PART 1:
UNDERSTANDING
THE BIG PICTURE
Road Map:
• Exploring the Global Issues
• Sustainability and Foodservice
• Basic concepts for our
sustainability study
• How culinary schools are
responding
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5. Problem 1: Population
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The global
population is
growing at an
unprecedented
pace.Which means
more resources are
needed for them.
SOME PERSPECTIVE
On a clock face: if the big bang started at midnight, humans
would enter the picture at about
2 seconds before noon.
1810: 1 billion people
2000: 6.1 billion people
2020: 8 billion people
2030: 8.6 billion people
2050: 9.8 billion people
2100: 11.2 billion people
6. Reasons for Population Explosion
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• Increased food production
through modern farming
techniques
• Advances in food distribution
• Increased public health (safe
water, better shelter, etc.)
• Modern medicine and disease
eradication
• Low infant mortality
• Longer life span
7. Problem 2: Consumption
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It is not just that
the population is
growing, but
compounding this
is the fact that
there is a growing
hunger to
consume a greater
amount of
resources.
8. Inequality of Consumption
As the planet cannot support this accelerated level of consumption, something must give which
could result in conflict between those with resources and those without.
If everyone lived like an American, we would need roughly 4 earths to support the style of living
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9. 820 million chronically undernourished persons in the
world in 2018, equivalent to 11% of total world
population UN 2019
704 million people - suffered from severe food
insecurity in 2018 FAO 2018
Nearly 149 million children under five years of age
(22% of the total) across the world suffered from stunted
growth FAO 2018
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Nutrition Disparity Linked To Overconsumption
10. Scientific evidence for warming of the climate system is unequivocal.
- Intergovernmental Panel on Climate Change
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Climate Change
11. What Is Climate Change?
The rise in green house gases at an ever increasing pace is warming
the planet in ways that are unforeseen and due to human activity.
Green House Gases
Carbon dioxide (CO2)
Methane
Nitrous oxide
Chlorofluorocarbons
(CFCs)
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12. Effects Of
Climate Change
• Undependable weather
systems affecting agriculture
production
• Damage to ecosystems and
extinctions
• Rising seas threaten cities
globally
• Increasingly acidic oceans
that can damage ocean
ecosystems
• Reduced glaciers that
provide water to large
populations
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13. Scarcity Of Resources
As the population grows and needs more resources, and these populations want to consume
more resources, there is an increasing problem of providing enough resources including:
• Agricultural production
• Animal and Seafood production and harvest
• Energy from fossil fuels
• Clean, consumable water
"The world has ignored the
ominous constellation of factors
that now make feeding humanity
sustainably our most pressing task
– even in times of economic and
climatic crisis."
Author and professor Julian Cribb
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14. Scarcity Of Resources
We will study food production, food, and
water in detail in this course, but they are
not independent issues.
All of these are inter-related.
It is the perfect storm
with dire social issues
that will increasingly
effect everyone on the
planet.
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15. World Food Production Is Complicated
With so much food being
produced, why are so many people
hungry and malnourished?
• Poverty
• Inequity
• Food waste
• Climate Change
• 1960s 2,200 Kcal/person/day
• 2006-08 2,790 Kcal/person/day
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16. The Future Of Food
As the world’s population increases and
traditional foods and food production can no
longer feed the planet, food may start to look
very different than it is today.
• Urban agriculture
• Food produced in high-rise city buildings
• Indoor hydroponics and aquaculture
• Meat made in the science lab
• Foods made from bio cultures
• Seaweed and algae
There are tens of thousands of edible species of plants in the world
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17. Sustainability And Foodservice
What we do in foodservice is all
about sustainability
• We buy and cook a lot of food, often
transported great distances
• We buy large amounts of disposable
• We use large amounts of energy
• We use large amounts of water
• We make large amounts of garbage
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18. Foodservice Response To Sustainability
Increasingly, foodservice is pursuing sustainable agendas:
• Corporate sustainability mission statements
• Publicly stated sustainability goals
• Third party sustainability certifications
• Attending conferences on sustainability
• Foodservice contracts often include sustainability requirements
• Food manufacturing also following a sustainability agenda
• Addressing opportunities to change in the following categories: Food, Energy,Water,Waste
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19. Basic Sustainability Concepts
• Sustainability is a journey that does not end and made up of mostly baby steps
• No one is perfectly sustainable—there is always room for improvement and never a
superiority complex
• Education is key to changing behaviors. Education is on-going.
• As sustainability is a very diverse and complex, it is important to develop relationships
with different experts
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20. Basic Sustainability Concepts
Every day, you have many choices to act sustainably or not to act sustainably.
You hold the power in your actions, your decisions, and your impact on those around you.
You personally share the responsibility.
You have power to change the world.
Two critical concepts to sustainability
1. Long term thinking as sustainability is a long term problem. Short
term decision making often does not lead to sustainable decisions.
2. Small decisions add up to big steps forward
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21. Culinary Schools Respond
Across the world, culinary schools are adopting sustainability as a core part of their curriculum.
Why teach it in the first place?
• Sustainability is a growing concern driven by the pressures of growing
demand and a lack of resources to support it
• Sustainability impacts all parts of foodservice operations and impacts
profitability
• Consumers are increasingly demanding it
• Foodservice uses much food, water, and energy and produces a lot of waste
Cooking sustainably is increasingly a
core kitchen skill
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22. Culinary Schools Respond
• Sustainability curriculum
• Sustainability clubs
• School gardens
• Local farmer partnerships
• Aquaculture on campus
• Composting and recycling
• Bee keeping
• Energy and water usage studies on campus
• Waste audits
• Studies in local cuisines
• Increased focus on teaching low or no animal protein cuisine
Some examples from around the world
During this course, ask yourself what you can do at work and in your personal life to be more sustainable.
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