Developing a Healthy and Climate-Friendly Community College Culinary Curriculum

Developing a Healthy and Climate-Friendly Community College Culinary Curriculum

This paper describes the development of the Climate-Friendly, Healthy, Efficient Food Service (CHEF) curriculum at the City University of New York (CUNY). The program addresses a critical gap between growing industry demand for sustainability-trained workers and limited community college culinary ed...

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Bibliographic Details
Main Authors: Nevin Cohen, Nicolle Fernandes, Mark D’Alessandro, Katherine Tomaino Fraser, Julia Greene
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Gastronomy
Subjects:
climate-friendly food service
community college
culinary training
workforce development
sustainability
Online Access:https://www.mdpi.com/2813-513X/3/1/4
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