Going Green

At Kendall College, we embarked on our sustainability journey in 2005. Since then, we have developed a robust sustainability curriculum and guiding principles that are integral to both our educational programs and operational practices. It addresses everything from composting, recycling and energy-conservation programs to sourcing locally grown, organic ingredients. We also operate our own sustainable garden that grows produce for our restaurants and teaches students the basics of sustainable agriculture.

In 2007, the school received the Green Award from the Foodservice Consultants Society International (FCSI). Created in 1996 to recognize and applaud exemplary efforts in ecology and environmentally sensitive hospitality operations, it was only the fifth such award presented by FCSI - which does not commit to an annual presentation unless a worthy recipient is evident - and the first ever to a culinary-training program.

In 2008, Kendall took its sustainability commitment to the foodservice industry with a program specifically tailored to meet the needs of working professionals and educators. Launched with the release of an educational video featuring quick tips on how to make foodservice operations for eco-friendly, the program continues to spread its message through a broad range of speaking engagements at major industry conferences and partnerships with other industry leaders in sustainability. Since its launch, Kendall has conducted more than 20 educational sessions for leading foodservice associations such as the National Restaurant Association (NRA) the American Culinary Federation (ACF), Center for the Advancement of Foodservice Education (CAFÉ), Foodservice Educators Network International (FENI), Chefs Collaborative and several othersIn recognition of Kendall’s commitment to sustainability, Executive Director Chris Koetke received the 2010 Pathfinder Award from Chefs Collaborative. 

In February 2009, Kendall joined with the Center for the Advancement of Foodservice Education (CAFÉ) to sponsor the annual CAFÉ/Kendall College Green Award. It is the first-ever national award to recognize secondary and postsecondary culinary arts programs for their commitment to sustainability. The award has recognized innovative programs and teaching techniques that continue to build the body of knowledge that will help educators across the country integrate sustainability into their curricula and build a culture of sustainability among students who will help revolutionize the foodservice industry in coming years.

In March 2009, the National Restaurant Association named Kendall an official educational partner for its Conserve: Solutions for Sustainability initiative. Beginning with the 2009 NRA Show, when Executive Director Koetke moderated a panel featuring environmentalist, Ted Turner, Kendall has provided educational content for the sustainability track at every NRA Show since. Kendall was also a partner and presenter in the project to develop best practices videos in the Conserve Sustainability Education Program.

Other industry partnerships include the Food Service Technology Center (Fishnick) American Culinary Federation, Chef's Collaborative, Slow Food, and the Shedd Aquarium.