On Friday September 28th, Chefs Collaborative, Edible Cape Cod, and the Zammer Hospitality Institute at Cape Cod Community College, and Dole & Bailey hosted an day long educational seminar for culinary students and local chefs as part of the Cape Land and Sea Harvest (CLASH). Chefs Collaborative executive director Melissa Kogut gave a keynote address and shared five tips for running a sustainable restaurant. See the Cape Cod Times for a feature article on the day’s events!

5 Tips for Running a Sustainable Restaurant

  • Continuing Education: If you’ve struggled to choose whether or not to serve organic or local produce in your restaurant, tried to decipher the range of eco-labels on the market, or pondered the most sustainable fish to serve in your restaurant – you’re not alone. Information about sustainability changes constantly. “Learning about sustainability is an ongoing process,” says CC member chef Chris Blobaum of the Wilshire Restaurant. “You can’t do it all in one day. It’s an education.”
  • Direct Relations: By developing direct relationships with farmers, food artisans, and purveyors, chefs can shorten the distance from farm to table. At Chefs Collaborative, we recently debuted an online searchable database that allows chefs and wholesale food producers to find each other, and lets consumers search for restaurants serving sustainable cuisine. It’s one way the Collaborative is helping to facilitate connections between farmers and chefs.
  • Flexibility: If chefs educate themselves about what is available it is easier to plan menus, but they also must be willing to change specials or recipes when unforeseen things, such as changes in weather, crop up.
  • Creativity: Developing sustainable cuisine is challenging because in a way, it limits your options. But when faced with limited options, many chefs find their creativity takes off.
  • Seasonality: Cooking with the seasons has long been the mantra for those interested in sustainable cuisine and remains a central goal for our members. This can be a bonus for customers because local and seasonal food tastes better.