Going green has been a trend that has gained a huge following, and a ton of momentum in the last few years. Recently, going green has expanded to encompass everything from sustainability to health. The Slow Food Movement has been the lead in promoting sustainable food production and awareness of “at risk” food. The Slow Food Movement has been working to bring food, farming, environmental, and culinary advocates together.
Fresh, organic food is being pushed into more and more markets… and now restaurants. Instead of simply listing vegetables as organic on menus, restaurants are taking the sustainable route, and are growing their own vegetables and herbs. The White House even has it’s own vegetable garden, which feeds the first family and any guests.
Fresh, nutritious, organic food is hitting the tables of homes and restaurants everywhere, including ACI’s own on campus restaurant, du Jour. The student run herb garden supplies the fine dining restaurant with freshly picked herbs and vegetables. Not only does the student run restaurant get the freshest ingredients, but the students gain first hand experience growing them. That’s looking to be a very valuable skill set, especially in the future to come.
Tags: aci, aci students, advocates, Arizona Culinary Institute, chef challenge, chefs, cooking school, culinary school, evening classes, evening program, farming, fine dining restaurant, going green, hand experience, health, herb garden, herbs, management class, menus, momentum, organic food, pastry chef, restaurants, risk, slow food movement, students gain, sustainability, sustainable food production, vegetable garden, vegetables, white house