Joniqua Meadows, MAT, BBA, AAS

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This project examined the relationship between sustainability and culinary education. Sustainability as a standalone is too often defined as “saving the planet.” Instead, sustainability is an umbrella term that covers a wide range of topics known as the three E’s: environment, economy, and equity. Although many scholars think of sustainability only from the perspective of the three E’s, there is another E that is sometimes forgotten: education, the overlooked E. Many may agree is the most important in today’s society. Education must offer learning that is transformative to better prepare learners to respond to the current global challenges. Focusing specifically on culinary education, schools must respond with new programming and curricula to stay current. The current focus of today’s culinary education should be sustainability, which is transformational and reflective in both the students and the institution. In order to familiarize culinary students with the ethical concerns pertinent to their profession culinary education ought to incorporate a pedagogical approach to food ethics. Food ethics education has the potential to advance students’ skills and understanding in relation to the various aspects of culinary arts, as well as to assist students in solving ethical dilemmas through informed decision-making. This kind of education would enable students to understand and fulfill their social and environmental obligations.

Faculty Mentor

Branden Lewis, Ed.D., MBA, CEC

Academic Discipline

College of Food Innovation & Technology



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