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Michael A. Leven School of Culinary Sustainability and Hospitality

Who We Are

Culinary sustainability is the integration of culinary, foodservice, and hospitality management with the three E’s: Equity, Environment, Economics! These address both “sustainability on the plate” and “sustainability beyond the plate,” particularly in terms of water, waste, and energy efficiencies.

It is imperative to educate foodservice and hospitality managers on best practices in food science, nutrition, and sustainability management.

At Kennesaw State University, we are addressing the issues by offering a program which combines academic knowledge, research opportunities, and hands-on training.

What We Do

Students - please utilize these hours to help fulfill your 200 hour volunteer requirement for graduation from the Michael A. Leven School of Culinary Sustainability and Hospitality.  You do not have to be a Culinary Sustainability and Hospitality major to help us with these events, though it is preferred.  If you are interested in assisting and are not a major, please email Christian Hardigree at prior to registering to volunteer.  

Thank you and we look forward to working with you!


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