Moving to a greener tomorrow

Curriculum: Food Services

students in the culinary arts programSeattle Central Community College is infusing environmental sustainability into its renowned Seattle Culinary Academy. Sustainable principles and practices shape the curriculum. Throughout the year, their new greenhouse will provide students the opportunity to learn "seed to plate" practices and will supply fresh herbs for the dining rooms. During the summer quarter students learn about sustainable farming by planting, tending, harvesting and visiting local farms to discover where food really comes from.


The Culinary Arts Program at South is teaching their students by example to incorporate sustainable practices in every aspect of food service. They recycle all of their paper, plastic, and canned goods. They recycle their waste oil in the kitchen, working with a company that turns it into cosmetics and biofuel. They compost their food waste and are in the process of adding composting containers in the cafeteria. They use biodegradable containers for the to-go boxes and biodegradable, clear containers for deli products and cold drinks. They serve sustainably-grown, songbird-friendly coffee.

Seattle Community Colleges Culinary programs have infused environmental sustainability into their renowned programs. At Seattle Central, a “seed-to-plate” initiative provides students with experiences growing food on an organic farm, connects them with local organic farms and uses organic food exclusively. South Seattle integrates sustainable practices such as composting and sustainable agricultural methods into it operations.

Seattle Central
Culinary Arts
Specialty Desserts & Breads

South Seattle
Pastry & Specialty Baking
Restaurant & Food Service Production
Catering & Banquet Operations

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