Presenter
Nimra Farooqui
Document Type
Poster
Publication Date
2026
Abstract
Sustainability is defined in its most basic form as the capacity to continue utilizing a certain system or activity for an extended period of time. This essential concept is of the highest priority since the capacity of any society to survive in the long run is dependent upon its ability to adopt sustainable practices (UNESCO, 2017). Although the term "sustainability" is of considerable relevance, it has been utilized in a somewhat inaccurate manner, frequently leading to a loss of its significance in the process (Sterling, 2001). "The Simply Sustainable Plate" is something that has not been practiced at Snowden Dining Hall at Johnson and Wales University. This project is built upon bridging the global gap between the theoretical and the practical execution in real-world operations. This study led me to discover that there was a substantial absence of teaching regarding sustainability at the institute. By including essential components such as displaying CO‚ÇÇe (equivalent) scores on menus through the use of software such as Carbon Cloud, ensuring that meals consumed are free from major allergies, and having a menu that is entirely made of plant-based foods, this project will not only aid students in learning but also significantly improve the functioning of the school. Most importantly this project is thoughtfully created for the student who does not belong to the culinary program and are not aware of how to make sustainable food choices.
Faculty Mentor
Branden Lewis, Ed.D.
Academic Discipline
College of Arts & Sciences
Repository Citation
Farooqui, Nimra, "Sustainability in Culinary Kitchen" (2026). Student Research Design & Innovation Symposium. 284.
https://scholarsarchive.jwu.edu/innov_symposium/284
