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Culinary arts students at Ellicottville BOCES go green

HEALTHY CHOICES — Pictured, from left: Tyler Wright of Randolph, Blaine Ponter of Pioneer, Samantha Wasiela of Cattaraugus-Little Valley, Tabatha Ecker of Randolph, Dave Miller of Randolph, Haley Vaughn of Cattaraugus-Little Valley, Travis Weber of Springville, Tyler Ruiz of Cattaraugus-Little Valley and Culinary Arts Instructor Chef Daniel Langdon.
ELLICOTTVILLE — The culinary arts class at the Ellicottville Career and Technical Education Center has been exploring the possibility of going green.

With the help of their science teacher, the class members researched a corn starch-based formula, learned what polymers are and attempted to make biodegradable flatware in molds made by Project Lead the Way students.

The students also did a cost analysis of standard versus green products and the impact of “green” restaurants on consumers and the environment.

The class members recently received their first shipments from Industries For The Blind, based in Albany, and Hewitt Enterprises of Cattaraugus.

Although the students said that they cannot go entirely green, they are doing their part to help the environment, using eco-friendly hand soap, potato starch flatware, corn-based salad takeout and portion cups, biodegradable entrée takeout containers and soup and coffee cups.

These items are compostable or biodegradable.

For the compostable products, the students have set up a compost bin with the help the natural resource class. This compost will be used by the center, for other research projects.
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