Culinary instructors and students encouraged to apply for more than $7,000 in cash prizes. Two prizes also include travel to a harvest tour and technology workshop.

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CIA’s Robert Perillo shares his journey planning and implementing a food waste recovery program that donated over 121,000 pounds of food since its inception.

By Robert Perillo, CHE, Culinary Institute of America at Hyde Park instructor  
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Emily Willardson designed several business opportunities for students that cemented pride, business skills and a deepening culinary spirit.

By Lisa Parrish, GMC Editor
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A comprehensive lesson plan focusing on discussing and comprehending food waste and how it can be curbed through donation.  

By Dr. Jonathan Deutsch, Drexel University
and Anya Obrez, Natural Resources Defense Council
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Changing yeast varieties and grain types takes an ages-old process into the modern world.

By Lisa Parrish, GMC Editor
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