The Horst Schulze School of Hospitality Management in the College of Human Sciences has embarked on a comprehensive sustainability initiative to address critical issues such as food waste and food insecurity while educating the next generation of hospitality leaders.

These efforts are rooted in the school’s culinary operations and emphasize ultra-local and seasonal food sourcing, composting, recycling cooking oil, and community-focused food donation efforts. Central to this initiative is the Culinary Science Curriculum, which incorporates a dedicated Student Learning Outcome to “Connect sustainable practices to each stage of the food cycle and evaluate their impacts.” Students in culinary classes participate in hands-on labs where they learn about these practices and commitments and how to implement them.

The School collaborates with university Waste Reduction & Recycling, the BEAU Project, the Horticulture Department, and Campus Kitchens. More collaborations and partnerships are being planned for the near future. These partnerships enhance the school’s operational effectiveness and community engagement while creating meaningful experiential learning opportunities for students.

A key goal of this initiative is to educate students to become future leaders who drive sustainable practices within the hospitality industry—an industry responsible for 25% of all food waste in the U.S. annually, equating to 22–33 billion pounds of food waste. By equipping students with the knowledge and skills to implement sustainability measures, the School of Hospitality Management seeks to make a lasting positive impact on the industry, in communities, and for the environment.

To advance learning outcomes further, the School has adopted the World Association of Chefs Societies (WACS) Sustainability Education Program. The WACS Sustainability Curriculum has been integrated into the culinary science program, providing students with exposure to global sustainability standards. As part of their learning experience, students complete a professional WACS Sustainability Certification.

By incorporating practices such as food donation, composting, local sourcing, and cooking oil recycling, the Horst Shulze School of Hospitality Management exemplifies a holistic approach to sustainability. Students are equipped with the knowledge and skills to lead sustainability initiatives in the hospitality profession and create lasting benefits for the environment, local economies, and the broader community.