Improving Culinary Education by Examining the Green Culinary Behaviors of Hospitality College Students

Abstract

This study developed a checklist and used it to examine the green culinary behaviors of college students to improve culinary education. A total of 64 hospitality students were recruited to participate in a designed cooking competition, and a structured nonparticipant observation method was used to collect data on the culinary behaviors of the participants. A culinary behavior checklist was developed that comprised 14 items allocated to five dimensions: energy saving, water saving, waste reduction, chemical pollution reduction, and recycling. According to the observation results, most of the nongreen culinary behaviors were performed by participants. Among these nongreen behaviors, discarding reusable ingredients as kitchen waste was the most severe (28.8% of ingredients were considered kitchen waste and discarded), followed by failing to categorize waste correctly and using dish detergents directly without dilution. Some suggestions for enhancing catering and culinary education are made based on the research results.

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