It is imperative to educate foodservice and hospitality managers on best practices in food science, nutrition, and sustainability management.
At Kennesaw State University, we are addressing the issues by offering a program which combines academic knowledge, research opportunities, and hands-on training.
The program collaborates with the award-winning KSU Culinary Services, which oversees the Commons and eight retail establishments, and also has access to 40 acres of farmland, 42 honeybee hives, and a 2,500-square- foot on-campus herb garden. The Commons composts 60,000 pounds of food waste per month.