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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.
