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CUNY is putting forth a new approach to culinary education. In a project report published in Gastronomy, researchers from the CUNY Urban Food Policy Institute, LaGuardia Community College and Kingsborough Community College discuss the development of a Climate-Friendly, Healthy, Efficient Food Service (CHEF) curriculum and credential, which aims to equip aspiring culinary and hospitality professionals with the skills and knowledge necessary to thrive in the rapidly evolving sustainable food service sector.
The CHEF curriculum addresses a critical gap in culinary and hospitality education offered by community colleges, which often lacks comprehensive training in sustainability and health. Recognizing the growing industry and public sector demand for workers skilled in climate-friendly operations, plant-forward menu design, and waste reduction, the authors developed the program in collaboration with industry partners, public agencies, and non-profit organizations.
“Diets significantly affect both planetary and population health,” says CUNY SPH Associate Professor Nevin Cohen, the project’s lead author. “The CHEF curriculum is designed to address these interconnected challenges by training culinary professionals in sustainable practices that promote both environmental and human well-being.”
The new curriculum comprises four core courses covering sustainable food service operations, culinary practices, food systems, and nutrition. It offers two implementation pathways: a 100-hour continuing education credential and an associate of applied science degree concentration. This flexible approach allows both current professionals and aspiring students to benefit from the program’s innovative content. Planning for the curriculum was funded by the USDA’s Agriculture and Food Research Initiative.
The researchers, who have applied for a USDA implementation grant to launch the new curriculum, hope it serves as a model for other community colleges nationwide, transforming culinary education and accelerating the adoption of sustainable practices throughout the food service sector.
“By integrating climate-friendly operations, healthy food preparation, and waste prevention into culinary training, the CHEF curriculum is poised to shape the future of food service and contribute to a more sustainable and equitable food system,” says Cohen.
