Edible Education
There’s more to sustainability than instructing students not to be wasteful, explains Chef 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.
“They quickly learn that local food is fresher, higher quality food,” says Bill Idell, assistant dean whose focus is on wellness and sustainability. “A tomato picked at the peak of ripeness and used immediately makes all the difference in the taste of a recipe, while minimally impacting the environment.”
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 and North Miami 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.
North Miami’s Edible Garden, woven throughout the campus landscape, grows more than 100 global varieties of fruits, vegetables, herbs and legumes.
“Within one minute, an ingredient can go from the vine to the kitchen,” says Chris Wagner, director of culinary operations, who harvests daily with groups of students. “By picking, cooking and eating within minutes, we reduce our carbon footprint. It’s a true farm-to-kitchen experience.”
Last summer, JWU Denver culinary students installed garden beds on campus and created a strategic plan to ensure their ongoing maintenance. Notes Jasmine Smith '16, who helped organize the project, “The goal of this garden is for JWU students to be more connected to food by participating in activities that expand their food knowledge, as well as support lessons in sustainability and the work that goes into producing quality food.”
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?
The Denver Campus donates all of it to We Don’t Waste, an organization that distributes extra restaurant-grade cuisine to the hungry and keeps thousands of pounds of food out of landfills.
“Students know it’s not only the right thing to do for the environment, but it’s important financially, something chefs need to think about all the time,” observes Jorge de la Torre, Denver’s dean of culinary education.
“Chefs have the power to make the change, especially when it comes to where they purchase ingredients,” adds Providence instructor 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.”
