Order lunch and discover practical ways to make more sustainable food choices with Convivium’s Culinary Resource Director, Chef Cena. This session will cover the Dirty Dozen and Clean Fifteen, the benefits of organic farming, and how shopping locally and in bulk can reduce environmental impact. We’ll also discuss strategies for minimizing food waste, making the most of seasonal ingredients, and choosing eco-friendly food packaging. Learn simple yet impactful ways to support a more sustainable food system—one meal at a time!
Those wishing to dine during the presentation will order at the front counter and their food will be brought to them in the Learning Center. You may also choose to eat in the restaurant either before or after the presentation. For participants planning to order food to eat during the presentation, please plan to arrive 15-30 minutes ahead to place your order at the front counter.
Registration is appreciated but not required for this free program.
Instructor Bio: Cena Sharp, Convivium Urban Farmstead’s Culinary Resource Director, is a talented chef and a true force of nature. Whether she’s leading one of her many cooking classes, processing harvests in the training kitchen, or gearing up for her next Lunch and Learn, Cena brings energy, enthusiasm, and a passion for sharing everything she knows about food.
She began her culinary career at the age of sixteen and went on to serve as executive chef in two kitchens. Along the way, she also earned a bachelor’s degree in history—a field she loves to intertwine with food in her engaging Lunch and Learn presentations.
Cena is an avid traveler, having explored Italy, Greece, France, and many parts of the U.S. Her travels continually inspire her creativity and deepen her appreciation for global cuisine. When she’s not at Convivium, Cena enjoys spending time with her husband, Ryan, and their four children: Dominic, Fiona, Evolette, and Sylvia.
