Fifty Minute Classroom

Seafood Sustainability Part Two: Where Do We Go from Here?

Monday, 27 February 2023 14:15

Discussing the benefits and challenges of seafood sustainability with students.

By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
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Fifty-Minute Classroom

Seafood Sustainability Part One: The Beginning

Wednesday, 01 February 2023 12:18

A tri-colored scorecard began informing consumers about a seafood menu item’s abundance and harvesting methods – which caught on.

By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
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Fifty-Minute Classroom

There is No Such Thing as a Free Lunch: The Opportunity Cost of Beef

Wednesday, 04 January 2023 11:08

Beef is a key ingredient with complicated environmental challenges and no precise and definitive answers

By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
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Fifty-Minute Classroom

There is No Such Thing as a Free Lunch: The Opportunity Cost of Corn

Thursday, 01 December 2022 09:57

Teaching students their decisions on something as basic as what to make for dinner has short- and long-term impacts.

By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
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Fifty-Minute Classroom

Culinary Instructors Break Down Tacos to Get to the Meat of the Climate Change Challenge

Monday, 31 October 2022 14:56

Environmental issues can be taught using taco ingredients, from monocropping to methane gas.

By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
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