Culinary News from The Culinary Institute of America

CIA Sustainability Efforts Featured in The Valley Table

A feature article about sustainable dining at Hudson Valley colleges leads with sustainability efforts happening on the CIA’s New York campus—such as a rooftop garden, maple trees that are tapped each winter, and an apiary. The story in The Valley Table magazine, “Lean & Green: What Sustainable Dining Looks Like at Colleges Across the Hudson Valley,” also covers sustainability innovations on the menus at the CIA’s public restaurants and through new advanced educational programs for students.

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