John Robinson, Southwestern Community College instructor and program coordinator, received the national 2026 Sustainability Award recognizing his commitment to teaching sustainability and its importance in culinary education. The national award is sponsored by the U.S. Soy and the Center for the Advancement of Foodservice Education. 

Robinson skillfully taught sustainability through his creation of a Farm to Table course. Designed to connect students with the rich agricultural heritage of Western North Carolina, the course introduces students to local food systems, sustainable and regenerative farming practices, and the vital role that agriculture plays in supporting communities and the environment.

Students visited a diverse range of regional food supply chain operators—from small organic farms and larger agricultural operations to cattle ranches, trout farms, and leading restaurants that champion the Farm-to-Table movement. These firsthand interactions provide students with insight into the journey of food from producer to plate. 

Robinson challenged his students to share their findings through creative multimedia projects, including documentaries, interviews, podcasts, and cookbooks, helping tell the stories and impacts of local agriculture and the importance of sustainable food systems.

Chef Robinson received a $1,000 prize from U.S. Soy and commemorative plaque. Additionally, he was presented with a complimentary registration to attend CAFÉ’s 2026 Leadership Conference held this summer in Chicago. 

Click here to go back to the 2026 CAFÉ award recipients list.