Creating a Full-Use Kitchen
To register for this course, head here.
The James Beard Foundation is proud to introduce Creating a Full-Use Kitchen, an online course by the James Beard Foundation—created with founding support from the Rockefeller Foundation, served up by Morton’s Salt®, and with our Food Waste Tracking partner, LeanPath—and designed to introduce food waste reduction methods into the culinary school classroom. This course is intended to complement your existing curriculum by providing information on the history of food waste and creative approaches for combatting it.
To combat this startling and untenable trend in food waste, the James Beard Foundation is focused on supporting an industry-wide change in the way our nation’s restaurants value and respect our food resources. Creating a Full-Use Kitchen provides technical and creative approaches to food waste, and examines the need to reduce food loss along the entire supply chain.
With our train-the-trainer model, we aim to arm culinary school instructors with the tools they need to educate the next generation of chefs and culinary professionals on food waste reduction.
Over the next year, we will be taking this course on the road in the form of culinary labs across the country. At these labs, we’ll walk you through the course platform, facilitate a training session, and give a hands-on demonstration of two of the course activities.
- January 2019 — Seattle, WA
- February 2019 — Miami, FL
Registration for the Brightwater session is now open. Please head here to register.
For more information, contact Emily at email@example.com.