Sustainable Food System Practices

Sustainable Food Systems Practices Press Release for LDEI newsletter, August 2005 "We could not be more excited about the new direction we’re taking this fall," said Linda Chauncey, Associate Dean of the Seattle Culinary Academy (SCA). "Our new course, Sustainable Food Systems Practices, formalizes our commitment to sustainability. SCA already implements many sustainable practices, but will be the first culinary program in the Northwest to offer such a course. Sustainability is redefining the way kitchens interact with the ecology of the earth, and chefs are in an ideal position to teach this healthier and more environmentally conscious way of living." The theme for Seattle Central’s next Harvest Dinner, Farm to Fork, underscores SCA’s commitment to sustainability. The Harvest Dinner directly supports the Seattle Culinary Academy and funds scholarships for Seattle Central students. It also provides a unique opportunity for students to work side-by-side with noted guest chefs. "The 14th annual Harvest Dinner, Farm to Fork, takes place on October 22, and features Guest Chef Greg Atkinson. It will also be an occasion to honor the philanthropic contributions of the Bullitt Foundation, recipient of the Broadway-Edison award, which recognizes culinary and civic contributions," commented Joy Gulmon-Huri, Program Manager for the SCA. Both Chef Atkinson and the Bullitt Foundation are known for their numerous contributions toward sustainability and the environment. "Sustainable Food Systems Practices will introduce our students to the politics of the food systems, raising their awareness of issues from agriculture, fisheries, the dairy industry, meat and poultry production, water and waste, to trade, health, and social justice issues," according to Chef Instructor Kären Jurgensen. President of Chefs Collaborative, she brings years of experience teaching farm to table practices and philosophy at Quillisascut Cheese Company’s Farm School to SCA students. "In recent years we at SCA have strengthened our ties to local farmers and fishermen. We have accomplished this in a number of ways. Our third-quarter students are creating recipes that go with each Community Supported Agriculture box of organic produce from Oxbow Farm in Carnation, Washington. We are purchasing salmon solely from Cape Cleare, whose fishing practices are hook-and-line, resulting in zero by-catch with no damage to the sea floor; and the fish are beautiful! Our Pacific cod is procured using the same method from another fisherman who is devoted to replenishing our oceans and reducing the toxins that have had an adverse effect on our seafood supply." said Chef Instructor Diana Dillard. We have recently created a ‘green list,’ of implementations that will direct and define our journey toward sustainability throughout our entire culinary program. The ‘green list’ encompasses practices such as recycling, waste management, and organic food, to concepts such as conservation and awareness. We are very excited about the positive impact this will have on our students and our community," she added.