Cooking for a Sustainable Future

By: Stacy Mirabello   Jon Poyourow  

As the world's population grows and natural resources dwindle, the sustainability of our food systems is in our hands. We as chefs are the leaders in the food industry and we are able to use our platform to influence and change the mindset of our society in the way that food is viewed. This presentation will cover how to incorporate plant based and protein alternative foods to meet and maintain nutritional standards that also supports a sustainable future. We will utilize recipe booklets and interactive app based software to ask and answer questions about cultural cuisine, nutritional standards and ingredient usage that will help the attendees understand the accessibility, sustainability and ease of use of products such as; jackfruit, tempeh, legumes, nuts, seeds, and algae based superfoods.

Culinary Alternative Food
Food, Nutrition, and Health
Focused Discussion

Stacy Mirabello

-, -, Johnson & Wales University, United States
Rhode Island, United States

Jon Poyourow

Associate Professor, MA, RD, LD, CSCS, Culinary Nutrition, Johnson & Wales University, United States
-, United States