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Sustainability on the Menu: Transforming Business Education Through Culinary Arts
An innovative graduate course, “Technologies for ESG-transformation,” was developed at HSE University Graduate Business School, employing culinary arts to teach sustainability. Michael, with extensive industrial decarbonization experience, created the course, while Ekaterina contributed her expertise in sustainable business education as a cofacilitator. The culinary art-based pedagogy utilizes hands-on cooking exercises and menu planning to convey complex sustainability concepts. Students engage in experiential learning activities, creating dishes based on various national cuisines while focusing on sustainable ingredients and local cooking traditions. Learning outcomes include developing a deep understanding of sustainable food systems and supply chains, assessing carbon and water footprints of ingredients and dishes, raising awareness on food waste issues, and comprehending the environmental impact of culinary choices. This creative learning assignment has significantly impacted students’ sustainability mindset transformation. Students develop sustainable menus considering nutritional requirements, environmental and social impact. The tangible nature of the culinary assignment effectively translates abstract sustainability concepts into actionable knowledge, potentially influencing long-term behavioral changes in food consumption and waste reduction.
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