Learning about the ecology of food with a hyperlocal focus on environmentally-minded culinary operations
“Indian School of Hospitality has always adapted its teaching philosophies to meet the needs of the ever-changing culinary and hospitality industry. As interest in learning about the origin of food increases, we have responded by offering students opportunities to harvest agriculture responsibly. It will allow us to incorporate sustainable approaches into the culinary coursework, like the Bachelor’s programme that features classes on food policy, ecology of food and farm-to-table concepts. This way, students will be encouraged to develop mindsets towards sustainability and eco-friendly farming.”
~ Mr Dilip Puri, Founder & CEO, Indian School of Hospitality