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A specialist in international cuisines and sustainable food systems, chef believes sustainability topics should be incorporated into culinary education. Chefs can have a tremendous influence on the food system through sourcing ingredients, cultivating relationships, and advocating for sustainable practices.

Since returning to his alma mater, Lewis has led a team of faculty to develop the school’s Sustainable Food Systems bachelor of science degree and Culinary Sustainability minor. Through this curriculum, he helps students explore their food web by employing innovative experiential education methodology.
In 2008, Lewis was named one of Edible Rhody’s “Food Heroes” for his work serving immigrant and refugee communities. In 2013, he was showcased in the Rhode Island episode of “Bizarre Foods America with Andrew Zimmern,” which focused on local sustainably-caught seafood.

Lewis’ interest in sustainable food systems continues to drive his research into Culinary Sustainability Education, where he publishes peer-reviewed works.

Education

• Ed.D., Educational Sustainability, University of Wisconsin-Stevens Point
• MBA, Business Administration in Organizational Leadership, Johnson & Wales
• B.S., Culinary Arts, �山ǿ��

Courses

• SFS4110 Health & the Harvest
• CUL2810 Global a la Carte
• SFS3200 Plant-based Cuisine
• SFS3001 Sustainability in the Culinary Kitchen
• SFS2110 Culinary Science, Nutrition & Sensory Analysis
• SFS1001 Introduction to Food Systems