This episode of Sustainability Around the World featuring Chef Branden J. Lewis looks into how sustainable food system innovations are passed onto the future chefs at Johnson & Wales University, College of Food Innovation & Technology.
By employing innovative experiential education methodology, Chef Branden helps students explore their food web. Tune in to discover the know-hows of teaching sustainable food system and inspiring future generations of chefs to pursue an environmentally and socially ethical career path.
In 30 minutes, we’ll walk you through the motivation, the rewards, and the challenges of teaching sustainable and innovative food practices to culinary students.
Join Chef Chris Koetke and Chef Branden Lewis to continue your journey towards a more secure food future and to learn how you can contribute by using the power of the white chef jacket.
- Topic: Teaching Sustainable Food Systems
- Where: Zoom and Facebook Live
- When: 30 March 2021
- Time: 2:00 CET (Paris)
About the Guest
Branden J. Lewis, EdD, CEC
Chef & Associate Professor, Cooking Asia Adviser
Johnson & Wales University | College of Food, Innovation & Technology
Doctor/Chef Branden Lewis believes sustainability topics should be incorporated into culinary education since chefs can have a tremendous influence on the food system through sourcing ingredients, cultivating relationships, and advocating for sustainable practices. Branden has led a team of faculty to develop the school’s Sustainable Food Systems Bachelors program and Culinary Sustainability minor. In 2008, he was named one of Edible Rhody Magazine’s “Food Heroes” for his work serving immigrant and refugee communities. In 2013, he was showcased in the Rhode Island episode of Bizarre Foods America with Andrew Zimmern which focused on local sustainably caught seafood. As a faculty member at Johnson & Wales, he has been selected for numerous awards and recognition, including the Distinguished Scholarship Award, Outstanding Service Award, Advisor of the Year, and Robert M. Nograd Teacher of the Year. Branden’s interest in sustainable food systems continues to drive his research into Culinary Sustainability Education where he publishes peer reviewed works.