Department Chair: Christian Hardigree

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.

The program collaborates with the award-winning KSU Culinary Services, which oversees the Commons and eight retail establishments, and also has access to 40 acres of farmland, 42 honeybee hives, and a 2,500-square- foot on-campus herb garden. The Commons composts 60,000 pounds of food waste per month.


Browse the Michael A. Leven School of Culinary Sustainability & Hospitality Collections:

Culinary Sustainability and Hospitality Faculty Publications