Students’ sustainability efforts help area nonprofits

During the Fall 2025 semester, culinary arts students demonstrated their commitment to environmentally responsible practices and community engagement through a series of hands-on initiatives focused on waste reduction and resourcefulness.

Using locally sourced proteins and vegetables, students in the Sustainability of Food Systems class produced nutritious dog biscuits that were donated to several regional animal welfare organizations, including the Animal Rescue League in Birdsboro, the Lock Haven SPCA, the Danville SPCA, the Hazleton Animal Shelter and the Williamsport SPCA.

In addition to their focus on food production, students applied sustainable principles by repurposing reclaimed animal fats – collected from culinary labs throughout the year – to create handcrafted soaps.

“This initiative not only reduced waste but also highlighted innovative approaches to whole-animal utilization within the culinary field,” said course instructor Chef Amanda L. Farr-Lepper, assistant professor of culinary arts.

Expanding on these efforts, the Hospitality Connections Club hosted a soap-making event, inviting participants to engage in sustainable practices using additional reclaimed materials.

In Spring 2026, soaps created by both the Sustainability of Food Systems students and Hospitality Connections Club participants were donated to Shepherd of the Streets in Williamsport, supporting individuals in need.

“These initiatives exemplify how future culinary professionals can integrate sustainability into their daily practices, minimizing waste, maximizing resources and strengthening community connections,” Farr-Lepper said.

To learn more about Penn College's degree in culinary arts technology, call 570-327-4505.