Kennesaw State University Creates Sustainability Degree

Also, University of Missouri cuts food waste.

At Kennesaw State University, sustainability is more than an environmental awareness program. Now, it’s a degree program as well.

Kennesaw has become the first U.S. university to offer a bachelor of science degree in culinary sustainability and hospitality. The program will begin this fall, with a goal of 150 students registered for the first year.

Christian Hardigree, who was named director of the Institute of Culinary Sustainability and Hospitality, says the program will focus on courses in farm-to-fork efforts, plant-based cuisine, energy saving and reducing food waste. The first two courses will be Introduction to Culinary Sustainability, and Hospitality and World Cuisines and Culture.

“It really is past time for such a program,” Hardigree says. “In the culinary and hospitality industries there is a lot of talk about sustainability on the plate, but we need to enhance education of sustainability beyond the plate.”

Kennesaw already has a vigorous sustainability program that includes hydroponic gardens—which even have a system that reclaims rainwater—a germination tank and an herb garden. Hardigree credited the work of Gary Coltek, director of Culinary and Hospitality Services, with inspiring the creation of the degree program.

15,000

The decrease in the amount of food waste Campus Dining Services at the University of Missouri, in Columbia, recorded during the past two years after eliminating trays from dining halls. The trayless initiative not only decreased food waste but also decreased water waste by 100,000 gallons per year, according to a university news release.

The food waste from the dining hall is sent to Bradford Farms to be composted. Furthering its sustainability efforts, Campus Dining Services converts oil to biodiesel, which fuels the trucks from Bradford Farms.

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources