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Sustainable Food Systems In Context
At the CIA
CIA Green Campus Initiative
Food is Green: Promoting Sustainable Agriculture, Managing Our Resources, Designing Eco-Friendly Campuses, Conserving Energy.
Bachelor of Professional Studies (BPS) in Applied Food Studies
Study food policy, food history, community involvement, global issues, food systems, and more.
American Food Studies: Farm-to-Table Cooking
"Prepare for a Greener Future"
Bachelor of Professional Studies (BPS) in Culinary Arts Management Degree Program Farm-To-Table Concentration
Sustainability at the CIA
From Food is Life - Culinary School Blog
Menus of Change
Menus of Change: The Business of Healthy, Sustainable, Delicious Food Choices initiative developed by The Culinary Institute of America and the Harvard T.H. Chan School of Public Health. Together, they are working to create a long-term, practical vision for the integration of optimal nutrition and public health, environmental stewardship and restoration, and social responsibility concerns within the foodservice sector and beyond.
Flavor, Quality & American Menus
This event is an annual invitational leadership forum presented in partnership by The Culinary Institute of America and the University of California, Davis. For “advancing American agriculture and the food and beverage industries that depend on it.”
Food Matters: ten CIA students talk about why food matters to them
The Culinary Institute of America | Conrad N. Hilton Library | 1946 Campus Drive | Hyde Park, NY 12538-1430
Telephone: 845-451-1747 | Email: firstname.lastname@example.org |