The Sustainable Plate

the sustainable plate

The Sustainable Plate (SUST2003) is an interdisciplinary, team-taught course led by GW Food Institute Director Kathleen Merrigan who is joined by Food Institute Faculty Coordinator David Rain, Food Institute faculty member Kim Robien, IFPRI Senior Fellow Joe Glauber, and Chef Jose Andres.  The class explores the connections between dietary choices and sustainability —how does dinner affect the future of the environment, economy, and society? Students are exposed to a variety of perspectives, from policy to public health and business to international affairs. Undergraduates from any school may enroll and there is no prerequisite. This course counts toward the Sustainability Minor as a Track C course and is offered once a year in the spring semester.

This course also features two evening lectures with Chef José Andrés. These lectures are open to the public and are held in Jack Morton Auditorium. Our first evening lecture in spring 2016, titled “The Restaurant Plate” was held on February 9th, 2016 and featured restauranteur Michael Babin, Chef Theary So, and food writer David Hagedorn. The event sparked discussion about sustainable food systems and how restaurants influence trends in food sustainability. Our second evening lecture in spring 2015, titled “Food As Culture” was held on March 3rd, 2016. The event featured Ambassador Ralph Thomas of Jamaica and Ambassador David O’Sullivan on the European Union. Click here to view the Spring 2016 syllabus for the Sustainable Plate course.

José Andrés and Kathleen Merrigan start the discussion at the second “Sustainable Plate” event. (Photos by William Atkins/GW Today)