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Lessons in Urban Agriculture at City Farm

A group of 15 students from JWU’s Providence Campus, Regis College (Weston, Mass.) and Universidad de Congreso (Mendoza, Argentina) recently toured the Southside Community Land Trust’s City Farm as part of their research into food security and food access.

Thanks to a grant from the 100,000 Strong in the Americas Innovation Fund, the students were at the midpoint of a 3-week collaborative study abroad program to explore issues of sustainable community wellness and nutrition in the Americas.

Can We Eat Our Way to Healthier Oceans? Yes, According to New Cookbook ‘Simmering the Sea’

“Simmering the Sea: Diversifying Cookery to Sustain Our Fisheries” offers a fresh perspective on the traditional New England seafood cookbook. A collaboration between the University of Rhode Island, RI-based nonprofit Eating with the Ecosystem, and JWU Providence’s College of Culinary Arts, the book takes readers on an underwater journey illustrating the incredible diversity of seafood that swim in our local waters.

My Top 5 Moments from Copenhagen’s MAD Symposium

The MAD Symposium (“mad” means food in Danish) attracts top chefs from around the globe, all looking to move the world of food forward. Landing a spot takes effort and isn’t cheap, yet if you can manage to score a ticket, the takeaways are huge. The best way for students to get involved is to sign up as an intern. So save your money and get to Denmark — you might just change the world.

Saving our Seas: Can Seafood Truly Be Sustainable?

Is truly sustainable seafood possible? How can we maintain the ocean’s ecological balance while still enjoying its bounty? What role can technology play in increasing the safety and traceability of our seafood supply?

These questions and more were debated by chefs, restaurateurs, researchers and entrepreneurs at the Jacques Pépin Foundation’s inaugural Seafood Symposium, which was hosted at JWU Providence’s College of Culinary Arts with the support of the Chefs Collaborative and Save the Bay.

JWU Culinology Team Develops OURgrain: Sustainable Spent-Grain Snacks

Last March, JWU’s student culinology team won first prize at the Research Chefs Association’s inaugural Evolution of Food Waste Student competition, held at the RCA’s annual conference in San Juan, Puerto Rico.