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Collaborative partnership between culinary schools based in Italy and the Philippines has been an avenue of extraordinary mastery of culinary art competencies to propel senior students‘ sustainable growth as future professionals and a necessity in complementing the growing demand of the contemporary hospitality and food industry. With its three-week short course on Italian cuisine and oenology, students and faculty alike experience the flavors and techniques of an authentic Italian gastronomy. This study focused on various kitchen sustainability practices of selected chefs during the Italian culinary short course in line with the United Nations Development Programme (UNDP) Sustainable Development Goal (SDG) No. 12. Specifically, the study sought to describe how the chefs practice sustainability in the kitchen and recommend application of sustainability practices in the context of the Philippine cuisine. A qualitative description design was used wherein researchers applied in-depth direct observations and key informant interviews. Gathered data were transcribed and analyzed using content analysis technique. It is evident that each chef has unique sustainability practices towards maximizing the available ingredients in the kitchen and reduction of food waste. This study revealed three themes for sustainable kitchen practices, namely, sustained culture, local sourcing, and seasonal ingredients. From the perspective of carbon footprint reduction, results show that sustainability practices may be applicable to Philippine-based kitchen practices and management. Future research direction may include impact study among students and perceptions on sustainability practices between chef instructors and the students.

A CASE STUDY ON SUSTAINABILITY PRACTICES DURING AN ITALIAN CULINARY SHORT COURSE