Chef Weiner introduces instructors to the complicated ideas of teaching greenhouse gases associated with food’s carbon footprint.

Sustainable seafood is a hot topic right now for all chefs. When instructing culinary students in various seafood preparation aspects teachers can utilize this web site for go-to resources.

A complete plant-based menu and 100 percent of its electrical needs covered by solar-generated electricity, MUSE’s School Kitchen sets the high sustainability mark.

Teach students how to quickly and efficiently cut watermelon, a summer staple and nutritious power house.

Kendall College’s Chef Christopher Quirk describes the real-world lessons obtained in the college’s lunch QSR. Students get a feel for the harried pace and how teamwork, leadership and speed are all part of the successful business plan.