Sustainability Corner

ACFEF Sustainability—a complete set of four DVDs. Energy, Waste, Procurement and Water are the topics covered in the series about sustainability in the food and hospitality industry today. Place your order through the ACF e-Store.

Is a Flounder Lurking In Your Tomato? A Conversation about GMOs

Christopher Koetke, CEC, CCE, executive director of Kendall College School of Culinary Arts and vice president of Laureate International Universities Center of Excellence in Culinary Arts, converses with Roger Beachy, Ph.D., one of the pioneers that helped develop the process for genetically modified organisms (GMOs), about GMOs from their development and safety to myths. Read More (1.13 MB)

Part II: The Coming Famine—Is It Inevitable?

In part one of this two-part series presented by the American Culinary Federation and Kendall College, Christopher Koetke, CEC, CCE, executive director of Kendall College School of Culinary Arts and vice president of Laureate International Universities Center of Excellence in Culinary Arts, began talking with Australian author Julian Cribb about his new book, The Coming Famine. In part two, Koetke addresses Cribb’s belief that chefs have it within their power to be the catalyst that can help the world build a sustainable food system and his upcoming address as a featured speaker at the International Foodservice Sustainability Symposium, May 24–25, in Chicago. Read More (1.15 MB)

Part I: The Coming Famine—Is It Inevitable?

Chris Koetke, CEC, CCE, executive director of Kendall College School of Culinary Arts and vice president of Laureate International Universities Center of Excellence in Culinary Arts, sits down with Australian author Julian Cribb to discuss his new book, The Coming Famine, and his upcoming address as a featured speaker at the International Foodservice Sustainability Symposium, May 24–25, in Chicago. In part one of this two-part series presented by the American Culinary Federation and Kendall College, Koetke explores with Cribb what his book portends, and whether or not chefs can do anything to head off the famine at the pass. Read More (1.30 MB)

The Best Energy and Water Saved is That Which is Never Used (November 2010)

As chefs, we know that to make a profit and stay in business, we have to watch our food and labor costs like a hawk. But what about energy and water? For many of us, it flies under our radar and we think it’s one of those costs that’s beyond our control. Wrong! This month, Chris Koetke, dean of culinary arts, Kendall College School of Culinary Arts, sits down with two of his favorite experts in this area, Richard Young and Kong Sham from Food Service Technology Center, to share some areas where you can make small changes that yield big benefits. Read More

Straight Talk for Chefs, Part II (August 2010)

This month Chris Koetke, dean of culinary arts, Kendall College School of Culinary Arts, explores the locavore movement and how we, as chefs, can make a difference with Dr. Fred Kirschenmann, a distinguished fellow with the Leopold Center at Iowa State University and renowned authority on sustainable agriculture. Read More (1.42 MB)

Straight Talk for Chefs, Part I (July 2010)

As chefs, nothing is more important to us than the food we source. However, unlike areas such as energy and water conservation and waste reduction, there are no easy answers about food to guide us. That’s why this month, Chris Koetke, dean of culinary arts, Kendall College School of Culinary Arts, speaks Dr. Fred Kirschenmann, a distinguished fellow with the Leopold Center at Iowa State University, Ames, Iowa, in this month’s Sustainability Corner to help clarify some of the issues. Read More (1.35 MB)

Green Restaurant Saves $20,000 Annually (June 2010)

We all know that “going green” is good for the planet and good for business. Meet Denny’s operator Joey Terrell in the May Sustainability Corner article presented by ACF and Kendall College. Terrell recently opened Denny’s first green restaurant. He says his costs for building the store were equal to traditional construction, but here’s something that’s not equal—he’s saving $20,000 a year in utilities as compared with other equal-sized units. Chris Koetke, CEC, CCE, dean of culinary arts, Kendall College School of Culinary Arts, in a recent conversation with Terrell found out that whether you’re thinking about new construction or retrofitting, Terrell has some great tips that can make a big difference. Read More

Save Energy, Save Money (April 2010)

You can be the most talented chef ever, but you need to be profitable in order to be successful. Energy efficiency can help you reach your goals without compromising the quality of your guests experience and it’s one of the few things in the kitchen that is totally within your control. Read More

The American Culinary Federation aims to connect members with partners who share in the passion prepare for the foodservice industry’s future. This section contains categories of free resources available to keep you inform and help you become an even better steward of our planet!

ACFEF-Accredited Programs Incorporate Sustainable Ideas

Learn how ACFEF-accredited postsecondary and secondary programs are promoting sustainability.

General Information

Construction

Energy Conservation

Packaging & Cleaning Chemicals

General Resources on Sustainable Food

Sustainable Seafood Resources

Green Videos & Podcasts

Learn more about living a sustainable lifestyle by viewing one of these free audio/video productions: