Farm-to-Fork Learning in Action

HLOs:

Culinary Management students in their fourth semester had the exclusive opportunity to visit the Izumi Rainbow Trout fish farm—and despite the chilly weather, their experience was absolutely worth it.

As part of the Farm to Fork: Sustainability course, students were able to see firsthand how responsible aquaculture supports food security, traceability, and environmental stewardship. Experiential learning like this brings sustainability out of the classroom and into real-world practice, where future chefs and food leaders can truly understand its impact.

This course is developed and continually updated by Worldchefs, ensuring our students are learning from global best practices while engaging directly with innovative producers here at home.

A big thank you to the team at Izumi for sharing their knowledge and commitment to sustainable food systems. These experiences help shape thoughtful, informed professional chefs.

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Group of Humber Polytechnic culinary students standing outdoors on a snowy dock beside an aquaculture pond, holding Canadian and Worldchefs flags.

Culinary students dressed for winter stand outdoors on a snowy path, listening to a speaker explain aquaculture practices during a site visit.

Culinary students gathered on a dock beside a snow-covered fish farm pond, observing aquaculture operations during a field visit.

Shonah Chalmers and two other people dressed in winter clothing smile for a selfie outdoors at a snowy aquaculture site during a student field trip.

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Culinary Management