Ensuring a clean, healthy planet is one of the most important goals of the food industry. Launched in 2010, The Culinary Institute of America’s Green Campus Initiative demonstrates our own commitment to this ideal as students, faculty, and staff collaborate to make our college campuses even more sustainable and eco-friendly in many ways.
Inspired by the principles of Menus of Change®, a joint initiative with the Harvard T.H. Chan School of Public Health, the CIA introduced the Menus of Change Kitchen at the New York campus to help create healthy, delicious, plant-forward meals for our students, while mitigating waste. Thanks to a grant from The Statler Foundation, we hired Statler Sous Chef Alexandra Ceribelli ’19 to transform surplus food from our kitchen classrooms, restaurants, and storeroom into crave-worthy menus.
CIA Green Campus Initiative has already earned numerous accolades, including:
In addition, the CIA is a member of the Environmental Consortium of Hudson Valley Colleges and Universities.