
Edible Education
There’s more to sustainability than instructing students not to be wasteful, explains Assistant Dean TJ Delle Donne ’04, ’07 MAT, CEC, assistant dean of culinary relations and special projects in Providence. “We teach students to think about what they’re doing, to be aware of their ingredient choices.”
Whether produce, seafood or livestock, students learn to consider the sourcing of their ingredients: Is it local? Does it make ecological sense? What are the economic and social impacts of what is used and what isn’t? Providence students get to know local growers by touring, harvesting and even preparing meals at nearby farms.
We teach students to think about what they’re doing, to be aware of their ingredient choices.
CHEF TJ DELLE DONNE '04, '07 MAT, CEC
JWU’s Teaching Gardens
JWU students in Charlotte use ingredients grown right on campus. Charlotte’s COOP is an outdoor garden and classroom where students can compare the taste and nutritional content of picked versus trucked produce. The COOP includes heirloom varieties, herbs and North Carolina regional vegetables.

Fighting Food Waste
Students on all campuses are taught to incorporate every ingredient completely, so very little is thrown away and easily composted. But what about the dozens of test pies, brownies and cookies from baking and pastry classes? Or extra cuts of meat?
“Chefs have the power to make the change, especially when it comes to where they purchase ingredients,” notes Providence Associate Professor Rollie Wesen. “At the end of the day, it’s important to be proud of what you’re serving — not only in taste but also in sustainability.”
