Today @ Colorado State has been replaced by SOURCE. This site exists as an archive of Today @ Colorado State stories between January 1, 2009 and September 8, 2014.
July 21, 2011
The Hospitality Management program at CSU was the recipient of the 2011 CAFÉ/Kendall College Green Award for their dedication to building a sustainable program. The award was presented by The Kendall College School of Culinary Arts and the Center for the Advancement of Foodservice Education (CAFÉ) at the CAFÉ Leadership Conference in Providence, R.I., in June.
“The CSU Hospitality Management program is being recognized for its thorough integration of sustainability throughout its operations and curriculum. Its level of commitment to sustainability and consistent emphasis throughout the curriculum will undoubtedly produce some of the most environmentally savvy graduates in the country,” said Christopher Koetke, executive director of the Kendall College School of Culinary Arts and vice president, Laureate International Universities Center of Excellence in Culinary Arts.
Beginning with procurement, CSU’s program works with the university’s horticulture department and CSU experimental farms to produce as much of its own food as possible. Fifty percent of the remainder is purchased locally, from sustainable producers. This includes all of the beef, lamb, pork, and buffalo used in its student-run restaurant, the Aspen Grill, which has earned certification from the Green Restaurant Association.
At the other end of the process, the program uses only compostable to-go containers and recycles or composts as much of its waste as possible. Sustainability is also integrated throughout its curriculum, from introductory classes to its senior seminar course, in which students are required to consider sustainability principles when planning and executing the program’s industry appreciation event each spring.
The CAFÉ/Kendall College Green Award is the first-ever national award to recognize secondary and postsecondary culinary arts and baking/pastry programs for their commitment to sustainability. Selection criteria are based on the integration of sustainability into educational programs and/or operations and the objective of the award is to build the body of sustainability resources in foodservice education.
The winning program also receives a $1,000 cash prize.
Contact: Gretchen Gerding
Phone: (970) 491-5182