The Culinary Institute of America

  • FOOD IS…GREEN

    CIA Green Campus Initiative

    There’s no question food professionals understand the importance of protecting the earth. After all, it’s the source of our ingredients, our livelihoods, our passion.

    The chef’s unwavering commitment to the environment is the impetus behind the CIA Green Campus initiative. Every day, CIA students, faculty, and staff are doing their part to make our campuses even more sustainable and eco-friendly places to live, work, and learn by:

    Promoting Sustainable Agriculture

    Culinary sustainability is all about growing, cooking, and consuming food responsibly. At the CIA, we’re practicing sustainability and teaching our students its principles so they’re prepared to lead the future of food.

    A few ways we’re doing it:

    • Purchasing local ingredients—and growing them on campus—for use in classes.
    • Integrating sustainability topics and courses throughout the curricula and in student clubs and conferences.
    • Serving fair trade coffee in our restaurants and dining halls.

    Managing Our Resources

    Helping to reduce garbage in our landfills, keep our air clean, and mitigate contributors to global warming… the CIA community is working hard to leave a smaller imprint on the planet.

    A few ways we’re doing it:

    • Operating an enviable composting and single-stream recycling program.
    • Converting used cooking oil into biodiesel fuel to power campus vans.
    • Using a Natura® water system and reusable glass bottles in our restaurants.
    • Employing electrolyzing cleaning systems.

    Designing Eco-Friendly Campuses

    From energy systems to construction site management to landscaping, green design is the blueprint for the future at the CIA.

    A few ways we’re doing it:

    • Employing solar, water, and renewable materials strategies in the design of the LEED Gold-certified Vineyard Lodge II residence hall.
    • Managing storm water and mitigating the “urban heat island effect” through Anton Plaza’s garden roof technology.
    • Including geothermal heat pumps and energy recovery ventilators in the student residence lodges.

    Conserving Energy

    The CIA campus is “on” 24/7, so implementing strategies for lighting, heating, cooling, and operating our buildings in a way that conserves energy and reduces our carbon footprint is a top priority.

    A few ways we’re doing it:

    • Conducting lighting audits, installing energy-efficient bulbs, and adding motion sensors.
    • Installing Melink Itelli-Hood® kitchen ventilation controls.
    • Reducing travel through high-definition videoconferencing.
  • Associations

    • Environmental Consortium of Hudson Valley Colleges and Universities
     
  • Awards and Recognition

    • Farm-to-Table Award from The Valley Table
    • Green-Friendly Organization Headliner Award from the Dutchess County Regional Chamber of Commerce
    • Gold-level LEED certification from the U.S. Green Building Council (Vineyard Lodge II)
    • Two-star Certified Green Restaurant® seal from the Certified Green Restaurant Association (St. Andrew’s Café)
    • Harvest Award from Glynwood
     
  • The Culinary Institute of America

    1946 Campus Drive
    Hyde Park, NY 12538-1499

    845-452-9600