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Abstract

This case study examines the critical issue of food waste in culinary education, emphasizing the role of educational practices in shaping sustainable behaviors among future hospitality professionals. Food waste poses significant environmental and economic challenges, especially in culinary schools where large quantities of food are used for instruction. Key contributing factors include limited awareness among faculty and students, inefficient planning, and a lack of structured sustainability practices in curricula. The case study explores how attitudes, social norms, and perceived behavioral control influence pro-environmental intentions within this context. It highlights the need for a paradigm shift in educational strategies, emphasizing the integration of sustainability concepts into culinary programs. Proposed solutions include raising awareness through targeted campaigns, enhancing curriculum design to include food waste mitigation techniques, and adopting operational practices such as improved inventory management and donation programs for surplus food. Through discussion questions and practical exercises, the case encourages students to critically analyze factors contributing to food waste and propose actionable solutions. It also encourages educators to reflect on their role in advancing sustainability. Designed for use in undergraduate and graduate courses in hospitality management, food and beverage operations, and sustainability, the case aims to foster innovation, reduce food waste, and promote responsible practices across the hospitality industry.

Keywords

food waste composting sustainability culinary education

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The More You Know,the Less You Waste. A Case of Food Sustainability Practices at a Culinary Education Program

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