Chautauqua Academy

Jonathan Deutsch, Ph.D.

"The Problem of Food Waste and How to Turn Scraps into Nutrition and Flavor"

TICKET PRICE:

$25 (CWC Members) or $30 (Non-Members)
Only ONE registration required per household.

PROGRAM DESCRIPTION:

Food produced and never eaten is one of the largest contributors to greenhouse gas emissions and accounts for over one-third of our food supply. Nearly half of wasted food is generated at the household/consumer level; it is a problem we all need to solve together. The Drexel Food Lab at Drexel University has been working with the food industry and consumers to prevent and minimize food waste through generating “upcycled” food products and educating chefs and consumers. In this talk, lab founding director, Dr. Jonathan Deutsch shares some of their innovations and how we can work together to improve the health of people, planet and economies through preventing wasted food.

Speaker Bio:

Jonathan Deutsch, Ph.D., CHE, CRC is Professor and Vice Chair of Health Sciences, which encompasses Culinary, Food, Nutrition, Exercise and Health Sciences at Drexel University. He is the Founding Program Director of Drexel’s Food Innovation and Entrepreneurship Programs. He is past President of the Upcycled Food Foundation and previously was the inaugural James Beard Foundation Impact Fellow, leading a national curriculum effort on food waste reduction for chefs and culinary educators. He was named a Food Waste Warrior by Foodtank. Before moving to Drexel, Deutsch built the culinary arts program at Kingsborough Community College, City University of New York (CUNY) and the Ph.D. concentration in food studies at the CUNY Graduate Center and School of Public Health. At Drexel, he directs the Drexel Food Lab, a culinary innovation and food product research and development lab focused on solving real world food system problems in the areas of sustainability, health promotion, and inclusive dining. He is the co-author or -editor of eight books including Barbecue: A Global History (with Megan Elias), Culinary Improvisation, and The Anti-Inflammatory Family Cookbook, and numerous articles in journals of food studies, public health and hospitality education. He earned his Ph.D. in Food Studies and Food Management from New York University (2004), his culinary degree from the Culinary Institute of America (AOS, Culinary Arts, 1997), and is an alumnus of Drexel University (BS, Hospitality Management, 1999). A classically trained chef, Deutsch worked in a variety of settings including product development, small luxury inns and restaurants. When not in the kitchen, he can be found behind his tuba.