It’s fitting that the first foodservice sustainability conference will be held at one of the trade’s greenest educational facilities.
Kendall College, host of next month’s International Foodservice Sustainability Symposium, decided in 2005 to instill a green sensibility into every aspect of its School of Culinary Arts. The effort extended to the replacement of plastic tasting spoons with wooden ones, and a switch from disposable paper toques to cloth rewashable ones.
Today the downtown Chicago school recycles, composts and maintains an on-campus sustainable garden that supplies its student-staffed fine-dining restaurant. The garden affords an opportunity to teach students the sustainability principles that will be discussed at the IFSS.
The fine-dining facility was expanded last year into a 22,000-sq.-ft. space with a hotel-sized display kitchen situated behind a floor-to-ceiling glass fronting the 90-seat dining room. Patrons see their locally and sustainably grown vegetables being produced on energy-saving equipment by students who’ve been schooled in maintaining a green approach from field to fork.
Kendall is not only the host of the IFSS, but a founding co-sponsor, in collaboration with the National Restaurant Association.
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