About Us

Culinary sustainability is the integration of culinary, foodservice, and hospitality management with the three E’s: Equity, Environment, Economics! These address both “sustainability on the plate” and “sustainability beyond the plate,” particularly in terms of water, waste, and energy efficiencies.

It is imperative to educate foodservice and hospitality managers on best practices in food science, nutrition, and sustainability management.

At Kennesaw State University, we are addressing the issues by offering a program which combines academic knowledge, research opportunities, and hands-on training.