Sustainability Around the World#10: Teaching Sustainable Food System

Start Date : March 30, 2021

End Date : March 30, 2021

Type : Worldchefs Events

Country : France

Sustainability Around the World#10: Teaching Sustainable Food System

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. Through his journey, 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.

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.


Sustainability Around the World is part of our Feed the Planet initiative, inspiring sustainable food consumption among communities and culinary professionals. Find out how you can get involved at www.howtofeedtheplanet.com.

Founded by Worldchefs, Feed the Planet is run in partnership with Electrolux Food Foundation and AIESEC. This initiative counts on the support of the Electrolux Food Foundation. Learn more about the Foundation here.

#feedtheplanet #ThisIsWorldchefs #electroluxfoodfoundation

Premium Partners

Electrolux Professional
Electrolux Food Foundation
Nestle Professional
Dilmah Tea
STERLING WHITE HALIBUT
VANDRIE GROUP
HUG

Global Partners

Custom Culinary
Quantum Pro
Le Nouveau Chef
AMT The World Best Pan
Koppert Cress
Les vergers Boiron
Vito
Q Industries

Collaborative Partners

Andy Mannhart
Birra Morena
Valrhona
Alshaya Group
Bon Vivant
Credly
Saladplate
Monte Vibiano
PUM
At-Sunrice DigiChef
SDG2 Advocacy Hub
HOSCO
Torribera Mediterranean Center
We
City & Guilds
EAT
Chaîne des Rôtisseurs
Zero Hunger
Chef's Roll
World Gastronomy Institute