By Christopher Koetke, MBA, CEC, CCE

Educators seeking solutions for environmental efforts and teaching greener foodservice practices will find a wealth of information, products, services and contacts, May 22-25 in Chicago.

As schedules ramp up in preparation for the 2010 National Restaurant Association (NRA) Restaurant, Hotel-Motel Show in Chicago, I wanted to let you know about a few things you won’t want to miss. NRA has gone all out to put together a cornucopia of sustainability resources for both operators and educators. From the brand-new Conserve Solutions Center and Greener Restaurants program to a full track of educational sessions that focus exclusively on sustainability and social responsibility, they’ve got it covered … and you won’t want to miss it!

By Christopher Koetke, MBA, CEC, CCE

Sometimes it’s all about language. Here are resources for teaching energy and water savings without having to use the “s” word.

When the topic of sustainability comes up, do your CEO’s eyes glaze over? Does the CFO look skyward and tiredly explain that there’s no room in the budget? Well, you might try turning the tables and hitting them right where it matters—on the balance sheet. Consider your audience and talk their talk. It will make your case and provide a good lesson for your students who will soon be out in the world and responsible for bringing sustainability to the companies that employ them.

By Christopher Koetke, CEC, CCE

Deadline to submit efforts in sustainable/green practices that have affected the curriculum is April 1, postmarked.

As we begin 2010 and a traditional time of renewal, CAFÉ and Kendall College are looking forward to presenting the second-annual CAFÉ/Kendall Green Award. One deserving culinary program will receive recognition for its sustainability efforts plus $1,000—proving that sustainability pays!

By Christopher Koetke, CEC, CCE

NRA’s latest “What’s Hot” survey lists “local” and “sustainable” as the biggest menu trends.

The National Restaurant Association’s (NRA) annual survey of more than 1,800 professional chef members of the American Culinary Federation reveals that local sourcing of ingredients and sustainability will be the hottest trends on restaurant menus in 2010. Locally grown produce, locally sourced meats and seafood, sustainability and locally produced wine and beer top the list of nearly 215 items in the “What’s Hot in 2010” survey.

By Christopher Koetke, CEC, CCE

A pioneering program will inspire similar programs nationwide.

Across the country, educators are beginning to integrate sustainability into their curricula and operations. At Kendall, we’re taking it a step further by reaching out to the industry with education to help foodservice operations embark on their own sustainability journey. At the Culinary Institute of the Pacific at Kapi’olani Community College in Hawaii, students have been the catalyst for their sustainability movement. San Shoppell and a few other dedicated students, supported by culinary-arts chair Ron Takahashi, have changed the face of their school.