ELIMINATING DIET-RELATED HEALTH DISPARITIES AND REDUCING GREENHOUSE GAS EMISSIONS AND OTHER ENVIRONMENTAL IMPACTS OF THE FOOD SYSTEM REQUIRES A SHIFT IN DIETARY PATTERNS, SUCH AS INCREASING PLANT-FORWARD MEALS AND OPERATIONAL CHANGES IN FOOD SERVICE TO MINIMIZE FOOD LOSS AND WASTE. INNOVATIONS IN FOOD SERVICE, FROM MENU ENGINEERING TO PROMOTE PLANT-FORWARD MEALS TO FOOD RECOVERY PROGRAMS, PLAY IMPORTANT ROLES IN CHANGING CONSUMPTION PATTERNS AND THUS CAN CONTRIBUTE TO POPULATION AND PLANETARY HEALTH. MANY COMPANIES AND PUBLIC AGENCIES HAVE DEVELOPED ENVIRONMENTAL AND HEALTH INITIATIVES, YET THEIR ABILITY TO EXPAND THEM AND MEET INCREASING CONSUMER DEMAND DEPENDS ON A WORKFORCE WITH KNOWLEDGE, COMPETENCIES, AND SKILLS TO PROCURE AND PREPARE HEALTHY, SUSTAINABLE INGREDIENTS, COOK VEGETARIAN, VEGAN, AND PLANT- FORWARD MEALS, IMPLEMENT FOOD WASTE PREVENTION AND RECOVERY PROGRAMS, AND COMMUNICATE THE VALUE OF THESE PRACTICES TO CUSTOMERS. THIS PROJECT ENGAGES CUNY FACULTY AND STUDENTS, TOGETHER WITH EXPERTS FROM INDUSTRY, THE PUBLIC SECTOR, NON-PROFIT ORGANIZATIONS, IN A SERIES OF CO-DESIGN WORKSHOPS TO DEVELOP CURRICULA AND A STACKABLE CREDENTIAL FRAMEWORK IN CLIMATE-FRIENDLY, HEALTHY, EFFICIENT FOOD SERVICE (CHEF). THE GOAL IS TO MEET THE NEED FOR FOOD SERVICE WORKERS TRAINED IN SUSTAINABLE, HEALTHY FOOD SERVICE, ENHANCING THE RELEVANCE OF COMMUNITY COLLEGE CULINARY INSTRUCTION AND IMPROVING THE JOB PROSPECTS OF CULINARY, HOSPITALITY, AND RELATED COMMUNITY COLLEGE MAJORS IN THE GROWING FIELD OF SUSTAINABLE AND HEALTHY FOOD SERVICE. IN DOING SO THE PROJECT WILL CREATE A MODEL FOR CULINARY AND HOSPITALITY MANAGEMENT EDUCATION THAT WILL PRODUCE A WORKFORCE EQUIPPED TO ADDRESS CRITICAL ENVIRONMENTAL AND PUBLIC HEALTH NEEDS.

Research Foundation Of The City University Of New York, New York NY

Investigators