Learning From the Ground Up

In fall of 2005, we created a course entitled Sustainable Food Systems Practices. It communicates our belief that sustainability is redefining the way chefs interact with the environment and culinary schools are in an ideal position to teach this healthier and more environmentally conscious way of living. It also introduces our students to the politics of the food systems, raising their awareness on issues related to agriculture, fisheries, the dairy industry, meat and poultry production, water and waste, as well as trade, health, and social justice. To our knowledge, we are the first culinary program in the United States to offer a formal course on this subject.

Key to incorporating sustainability into our curriculum is providing our students with opportunities to engage in real life practices. Every year, ten of our students are awarded scholarships to attend Quillisascut Farm School to experience where food comes from. Our partnership with the Harts at La Connor Flats and the Skagitonians to Preserve Farmland (SPF) allow our summer quarter students travel to the Skagit Valley to farm an acre of land and learn all about sustainable farming. This experience includes touring various types of farms to develop our students farmer to chef connections. Our culinary greenhouse opening in 2010 will provide our students with yet another opportunity to engage in seed to plate practices. In addition, we maintain our own internal "green list" which allows us to audit our progress on local and seasonal purchases, waste management, and use of environmentally safe products and processes.

The Seattle Culinary Academy is the oldest culinary school west of the Mississippi. Both our Culinary Arts and Specialty Desserts & Breads program are certified by the American Culinary Federation and we proudly pursue our goal to be recognized as the national leader in providing quality culinary education with ecological awareness and stewardship.