Kendall College, CAFE Accepting Sustainability Award Applications


The Kendall College School of Culinary Arts and the Center for the Advancement of Foodservice Education (CAFÉ) are accepting applications for the 2015 CAFÉ/Kendall College Green Award.

“Sustainability, once dubbed the ‘wave of the future’ for the foodservice industry, is the reality today,” says Christopher Koetke, CEC, CCE, HAAC, vice president of the Kendall College School of Culinary Arts and Laureate International Universities Center of Excellence in Culinary Arts.

The CAFÉ/Kendall College Green Award, sponsored by Kendall College, is the first national award to recognize high school and professional culinary-arts and baking/pastry programs for their commitment to practicing ecological sustainability on campus or integrating innovative teaching of sustainability in the curriculum.

“Kendall has dedicated itself to sustainability in its classrooms and operations since 2005, and even more gratifying than the value we’ve reaped on our own campus has been the privilege of sharing our knowledge with other educators and learning from them,” Koetke says. “That is the impetus behind the CAFÉ/Kendall College Green Award.”

All secondary and postsecondary culinary-arts and baking/pastry programs in the United States, whetherdiploma or degree-granting, are eligible. While more than one program may be awarded, a single outstanding program will receive a $1,000 cash prize plus complimentary registration to the 11th-Annual CAFÉ Leadership Conference, June 18—20, 2015, in Niagara Falls, New York, where the award will be presented.

According to Mary Petersen, founder and president of CAFÉ, the winning program will be selected for its level of innovation, perceived impact on students’ understanding of sustainability practices and their importance, and the ease with which elements of the program can be implemented in other programs nationwide.

Last year’s award went to Miami Culinary Institute (MCI) at Miami Dade College’s Wolfson Campus.

“MCI blends technology, sustainability, and culinary education to set the pulse of Miami’s cuisine and food culture,” Koetke says. “The eight-story institute is an architectural and engineering marvel that focuses on exceptional space utilization and generating a limited carbon footprint. Meanwhile, students are offered a curriculum steeped in green-sustainable food and energy technologies.”

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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