1. Focus on Sustainability and Local Food Production. With limited natural resources on our planet, a focus on sustainability can help protect our biodiversity while still producing enough food for our global population. While chefs usually aren’t growing the food, the ingredients they choose to purchase can have an impact on the planet. All of our cooking and dining decisions have an impact on the larger food ecosystem. The further that food has to travel to reach us, the more energy is consumed and waste is produced. That doesn’t mean that we can’t enjoy foods from around the world. But it does mean that using local alternatives when possible helps us to reduce our overall footprint.
2. Preventing food waste. Future cooks should be educated on the importance of sustainability and food waste, so they can be part of the solution. While shopping local and reducing waste on the consumer end also helps, the sheer volume of product purchased and used in a restaurant means that each cook or chef has the chance to make a major impact when they choose to support environmentally-conscious farmers and artisans.
3. Farm to Table® Experience. On-campus students can work with local farmers and/or food producers to better understand the nature of the local food economy, and online students may have the opportunity to participate in weekend workshops (optional, not part of the curriculum.)
4. Balance Between Tradition and Innovation Culinary education needs to walk a fine line between the traditional and the innovative, encouraging students to try new things and experiment in the kitchen.