By Lisa McPheron
Director of Communications
The Collins College of Hospitality Management
Cal Poly Pomona
Green eggs and ham don’t quite mean what they used to. These days if a restaurant can show its customers that it practices sustainability – it has a leg up on the competition. “Green” eggs, at least figuratively speaking, are actually a hot sell.
The Restaurant at Kellogg Ranch (RKR) at Cal Poly Pomona’s Collins College of Hospitality Management embraces sustainable practices and is eager to adopt new methods to reduce its impact on the environment. The RKR is a classroom where undergraduates learn all aspects of a hospitality business. Each quarter, a lunch class and a dinner class operate the restaurant, which is open to the public. In each class, 30 students rotate weekly through all the positions, under the direction of faculty. Every student has an opportunity to fill a management role, gaining hands-on leadership experience.
A culinary garden, energy and water efficient equipment and some locally sourced food are a few ways the restaurant embraces green standards of operation. Additionally, an environmental audit is being conducted this summer by faculty and students at Cal Poly Pomona’s John T. Lyle Center of Regenerative Studies to identify where improvements can be made. Food sourcing, food waste and energy and water consumption will be studied closely.
Below are a few images of the Restaurant at Kellogg Ranch.
Note: In addition to working for Cal Poly Pomona, McPheron is also a proud alumna of the CSU. She earned bachelor’s degrees in Journalism and American Studies in 2001 and a master’s of Communications in 2010. All three degrees are from CSU Fullerton. McPheron is featured in a video as part of the CSSA Made in the CSU campaign.