Going green means different things to different people.

A Canadian Press story today looks at how culinary schools are starting to bring a green agenda to the curriculum.

Culinary School of the Rockies in Boulder, Colo., is the first private cooking school in the U.S. to organize a culinary “externship” dedicated to the sustainable food movement.

Called “Farm to Table,” the experience gives aspiring chefs the chance to gain both culinary know-how and a deep understanding of ways to source and use local ingredients.

“Farm to table is not a passing trend in the culinary world. It is a lasting cultural shift,” says Joan Brett, director and founder of the school. “We want our students to respect and understand the intricacies and challenges of sourcing and serving local seasonal food.”  full story here