Culinary Sustainability: Local and Indigenous Cuisine

This course is designed for chefs to participate in the culinary industry by embracing sustainability and indigenous foods in their sourcing practices, marketing strategies, and advocacy efforts. Students explore the dynamic world of local and sustainable foods, focusing on both seafood from the Gulf of Maine and meat and produce from local farms. This course also explores early indigenous foods, the cultural significance of these foods, and the impact of colonization on these foods. The course equips chefs with the knowledge and skills needed to make ethical and environmentally conscious choices while creating delicious, innovative, and profitable dishes.