Everyone loves a good mystery. In the case of Bates College, it was a mysterious $2.5 million anonymous donation that helped expand its already successful sustainable dining program.
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Everyone loves a good mystery. In the case of Bates College, it was a mysterious $2.5 million anonymous donation that helped expand its already successful sustainable dining program.
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A new National Restaurant Association survey of more than 1,600 professional chefs—members of the American Culinary Federation-indicates that nutrition and philosophy-driven food choices will be the hottest trends on restaurant menus in 2009.
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Hands-on learning plays a significant role in most areas of education, and that is certainly true for training in culinary arts. Mastering basic skills in a kitchen environment provides first-time chefs with the experience needed to move forward with their education and careers.
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The UC Santa Cruz’s Dining Services is dedicated to creating a sustainable food system and has made it their mission to decrease energy consumption and water use, reduce solid waste and water waste, and implement a Farm-to-Fork program.
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Sustainability is a hot issue at colleges and universities across the country, and initiatives to reduce waste, water and energy consumption are commonplace.
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Mystery meat and soggy French fries may have a place on some college campuses, but you won’t find such fare at Virginia Tech’s West End Market.
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