Jenny Litzau, 2023

Spring Break at JWU: Student Experiences

When I think about my experience at the Johnson and Wales University Center for Food
Innovation & Technology, I think about collaboration. We spent much of the week learning to
bake and cook healthfully and enjoying the delicious meals prepared by those students.
Alongside those classes, however, we also got the opportunity to take part in many rich
conversations with faculty, students, and local food organizations about what it truly takes to
make transformations within the food system.

My time at JWU reminded me of the importance of all players in the food system. As a student
in the agriculture, food and environment program, I spend a lot of time thinking about producers
at the farm level, but over the course week, I realized how infrequently we think about those who
actually prepare the food. Learning about the multitude of academic programs offered by CFIT at
JWU, including culinary nutrition and culinary sustainability, it became clear that we’re all
thinking about food systems, just through different lenses. The university is empowering its
culinary students to be food systems leaders through their advocacy of health and sustainability.
The culinary skills these students are developing is unlocking the key to true behavior change
and dietary shifts, that is by simply making the scientifically-backed recommendations on what
to eat for better health and a better planet taste delicious.

During our time, we got to witness culinary students studying the science behind their
preparations, presenting an innovative new product at a pitch competition, experimenting with
new recipes for a Healthcare Without Harm culinary contest, and running weekly free-meal
programs utilizing leftovers from classes. Those experiences demonstrated the ways in which
culinary arts can make a real impact beyond the kitchen. In fact, one of my favorite parts of the
week was simply listening to the students speak so passionately about what they’re planning to
do after graduating. The unique skill sets those students are developing will play an important
role in helping to tackle the challenges embedded within our food system.

Prior to this trip, I had an appreciation for chefs, largely thanks to my obsession with Netflix’s
Chef’s Table series, and the nutrition-focused initiatives that have been implemented by many.
However, I see now that chefs really do need to be brought to the table to have their voices heard
as they are drivers of change. Not only do they have the ability to turn any basic ingredient into
something delicious, but they also are the ones capable of teaching people how to take
complicated nutrition science and apply it through cooking. To truly make an impact in our food
and healthcare systems will require a collective effort that includes chefs.