Document Type

Food Innovation and Technology Publication


Conclusion & Next Steps:

Sustainability in the Culinary Kitchen has truly been one of the most important classes I have taken in my time here at Johnson & Wales. I have learned that as chefs, we really do have the power to help change the way food is viewed and produced for the better. We can demand for more sustainable practices from big farms and fishermen, show the general public that buying local and responsibly is possible, and we can set up the need for more organizations like Farm Fresh RI. I feel empowered by this class, and hopeful for the future of the food industry. We need to change how we go about thinking of food as a planet, and the best place to start is with us: the chefs.



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