1 - Big Picture

SUSTAINABILITY EDUCATION FOR
CULINARY PROFESSIONAL
Part 1: Understanding the big picture
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WHAT IS SUSTAINABILITY? Founded by WORLDCHEFS
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The “capacity to meet the needs of the present without compromising the ability
of future generations to meet their own needs.”
- United Nations conference on environment and development -

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WHERE ARE WE GOING?
• Part I: Understanding the big picture

• Part II: Agriculture—from the dirt
• Part III: Agriculture—animals as food
• Part IV: Seafood
• Part V: Energy
• Part VI: Water
• Part VII: Waste
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PART 1:
UNDERSTANDING
THE BIG PICTURE
Road Map:
• Exploring the Global Issues
• Sustainability and Foodservice
• Basic concepts for our
sustainability study
• How culinary schools are
responding
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Problem 1: Population Founded by WORLDCHEFS
The global
population is 1810: 1 billion people
growing at an 2000: 6.1 billion people
unprecedented 2020: 8 billion people
2030: 8.6 billion people
pace. Which means
2050: 9.8 billion people
more resources are 2100: 11.2 billion people
needed for them.
SOME PERSPECTIVE
On a clock face: if the big bang started at midnight, humans
would enter the picture at about
2 seconds before noon.
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Reasons for Population Explosion Founded by WORLDCHEFS
• Increased food production

through modern farming
techniques
• Advances in food distribution
• Increased public health (safe
water, better shelter, etc.)
• Modern medicine and disease
eradication
• Low infant mortality
• Longer life span
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Problem 2: Consumption PLANET
It is not just that

the population is
growing, but
compounding this
is the fact that
there is a growing
hunger to
consume a greater
amount of
resources.
FEED THE
Inequality of Consumption PLANET
If everyone lived like an American, we would need roughly 4 earths to support the style of living
As the planet cannot support this accelerated level of consumption, something must give which
could result in conflict between those with resources and those without.
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PLANET
Nutrition Disparity Linked To Overconsumption Founded by WORLDCHEFS
820 million chronically undernourished persons in the

world in 2018, equivalent to 11% of total world
population UN 2019
704 million people - suffered from severe food
insecurity in 2018 FAO 2018
Nearly 149 million children under five years of age
(22% of the total) across the world suffered from stunted
growth FAO 2018
Climate Change FEED THE
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Scientific evidence for warming of the climate system is unequivocal.

- Intergovernmental Panel on Climate Change
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What Is Climate Change?

The rise in green house gases at an ever increasing pace is warming
the planet in ways that are unforeseen and due to human activity.
Green House Gases

Carbon dioxide (CO2)
Methane
Nitrous oxide
Chlorofluorocarbons
(CFCs)
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Effects Of Founded by WORLDCHEFS
Climate Change
• Undependable weather
systems affecting agriculture
production
• Damage to ecosystems and
extinctions
• Rising seas threaten cities
globally
• Increasingly acidic oceans
that can damage ocean
ecosystems
• Reduced glaciers that
provide water to large
populations
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Scarcity Of Resources PLANET
As the population grows and needs more resources, and these populations want to consume
more resources, there is an increasing problem of providing enough resources including:
• Agricultural production
• Animal and Seafood production and harvest
• Energy from fossil fuels
• Clean, consumable water
"The world has ignored the

ominous constellation of factors
that now make feeding humanity
sustainably our most pressing task
– even in times of economic and
climatic crisis."
Author and professor Julian Cribb
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Scarcity Of Resources PLANET
We will study food production, food, and

water in detail in this course, but they are
not independent issues.
All of these are inter-related.
It is the perfect storm

with dire social issues
that will increasingly
effect everyone on the
planet.
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World Food Production Is Complicated PLANET
• 1960s 2,200 Kcal/person/day

• 2006-08 2,790 Kcal/person/day
With so much food being

produced, why are so many people
hungry and malnourished?
• Poverty
• Inequity
• Food waste
• Climate Change
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The Future Of Food PLANET
As the world’s population increases and

traditional foods and food production can no
longer feed the planet, food may start to look
very different than it is today.
• Urban agriculture
• Food produced in high-rise city buildings
• Indoor hydroponics and aquaculture
• Meat made in the science lab
• Foods made from bio cultures
• Seaweed and algae
There are tens of thousands of edible species of plants in the world

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Sustainability And Foodservice PLANET
What we do in foodservice is all

about sustainability
• We buy and cook a lot of food, often
transported great distances
• We buy large amounts of disposable
• We use large amounts of energy
• We use large amounts of water
• We make large amounts of garbage
FEED THE
Foodservice Response To Sustainability PLANET
Increasingly, foodservice is pursuing sustainable agendas:

• Corporate sustainability mission statements
• Publicly stated sustainability goals
• Third party sustainability certifications
• Attending conferences on sustainability
• Foodservice contracts often include sustainability requirements
• Food manufacturing also following a sustainability agenda
• Addressing opportunities to change in the following categories: Food, Energy, Water, Waste
FEED THE
Basic Sustainability Concepts PLANET
• Sustainability is a journey that does not end and made up of mostly baby steps
• No one is perfectly sustainable—there is always room for improvement and never a
superiority complex
• Education is key to changing behaviors. Education is on-going.
• As sustainability is a very diverse and complex, it is important to develop relationships
with different experts
FEED THE
Basic Sustainability Concepts PLANET
Two critical concepts to sustainability

1. Long term thinking as sustainability is a long term problem. Short
term decision making often does not lead to sustainable decisions.
2. Small decisions add up to big steps forward
Every day, you have many choices to act sustainably or not to act sustainably.
You hold the power in your actions, your decisions, and your impact on those around you.
You personally share the responsibility.
You have power to change the world.
Culinary Schools Respond FEED THE
PLANET
Across the world, culinary schools are adopting sustainability as a core part of their curriculum.
Why teach it in the first place?
• Sustainability is a growing concern driven by the pressures of growing
demand and a lack of resources to support it Cooking sustainably is increasingly a
• Sustainability impacts all parts of foodservice operations and impacts core kitchen skill
profitability
• Consumers are increasingly demanding it
• Foodservice uses much food, water, and energy and produces a lot of waste
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Culinary Schools Respond PLANET
Some examples from around the world
• Sustainability curriculum
• Sustainability clubs
• School gardens
• Local farmer partnerships
• Aquaculture on campus
• Composting and recycling
• Bee keeping
• Energy and water usage studies on campus
• Waste audits
• Studies in local cuisines
• Increased focus on teaching low or no animal protein cuisine
During this course, ask yourself what you can do at work and in your personal life to be more sustainable.

1 - Big Picture

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SUSTAINABILITY EDUCATION FOR

- United Nations conference on environment and development -

WHERE ARE WE GOING?

• Part I: Understanding the big picture

• Increased food production

It is not just that

820 million chronically undernourished persons in the

Scientific evidence for warming of the climate system is unequivocal.

What Is Climate Change?

Green House Gases

"The world has ignored the

We will study food production, food, and

It is the perfect storm

• 1960s 2,200 Kcal/person/day

With so much food being

As the world’s population increases and

There are tens of thousands of edible species of plants in the world

What we do in foodservice is all

Increasingly, foodservice is pursuing sustainable agendas:

Two critical concepts to sustainability

Some examples from around the world

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