LIVE: Sustainability in The Culinary Kitchen and Why Local Food Matters

LIVE: Sustainability in The Culinary Kitchen and Why Local Food Matters

Chef and Assistant Professor at Johnson and Wales University Branden Lewis teaches Wellness and Sustainability courses. He says future chefs are learning different elements of food sustainability.

Lewis says the chef has enormous impact on how the local food web works, and they are teaching students to be mindful of multiple aspects of sustainability. 

Lewis says they have formed partnerships with Save The Bay and South County Coastkeeper David Prescott to teach students about sourcing local, in-season products and about the importance of preserving estuaries, an ecological perspective.