Sustainability Corner
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. ReadMore
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: