CIA’s Robert Perillo shares his journey planning and implementing a food waste recovery program that donated over 121,000 pounds of food since its inception.

By Robert Perillo, CHE, Culinary Institute of America at Hyde Park instructor  
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A comprehensive lesson plan focusing on discussing and comprehending food waste and how it can be curbed through donation.  

By Dr. Jonathan Deutsch, Drexel University
and Anya Obrez, Natural Resources Defense Council
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New act expands liability protections for food donors and encourages food businesses – including schools and non-profit organizations – to donate.

By Anya Obrez, Natural Resources Defense Council and Dr. Jonathan Deutsch, Drexel University
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Does anything scare new cooks more than gravy? And what to do when faced with a sweet potato AND a yam? Chef Weiner explains how educators can assuage students’ fears of preparing traditional Thanksgiving sides from scratch—and teach it all successfully in 50 minutes.

By Adam Weiner, CFSE  
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