Institute of Tourism and Hotel Management students of Far Eastern University who completed a specialized training program on sustainability in culinary arts have earned each a digital badge and certificate from World Association of Chefs Societies (WACS), symbolizing their readiness to contribute to a more sustainable food system.
Held as part of their course in Sustainable Hospitality, the program was facilitated by Chef Heinz Pelayo, one of the certified trainers of WACS in the Philippines and faculty member of Hotel Management (HM) Department. The chef brought in-depth expertise and real-world experience to the students, inspiring them to adopt sustainable practices in their culinary artistry.
This specialized educational course equips aspiring chefs and food professionals with the skills to implement environmental methods in the kitchen. It is divided into two tailored sections—one for students and another for trainers—ensuring both groups are equally empowered to lead change.
Their curriculum covers essential sustainability topics, including responsible agriculture and animal husbandry, ethical seafood sourcing, efficient use of water and energy, waste management and food waste reduction, and nutritional cooking and plant-based food options.
By merging science with practical applications, the training helps future chefs make informed choices that promote environmental well-being and public health. It nurtures skilled culinary professionals as well as advocates for sustainable change—starting right in the kitchen.
From February to March 2025, the 37 HM majors participated in the Sustainability Education for Culinary Professionals, a globally recognized training initiative developed by WACS in collaboration with culinary experts and scientists.
