Sustainability Initiative: Farm-to-Table Program

In alignment with global trends toward sustainable gastronomy, PHCA has launched its comprehensive Farm-to-Table Program, designed to educate students about sustainable sourcing, seasonal cooking, and the importance of supporting local agriculture.

The program establishes direct partnerships with organic farms in the Kathmandu Valley and surrounding regions. Students will participate in regular farm visits to understand agricultural practices, seasonal availability, and the journey of ingredients from farm to plate. These hands-on experiences will complement classroom learning about sustainability in the hospitality industry.

A key component of the program is our new on-campus organic garden, where students will grow herbs, vegetables, and fruits used in daily cooking classes. This 500-square-meter garden will serve as a living laboratory for understanding organic farming, composting, and sustainable horticulture.

"The future of gastronomy is intrinsically linked to sustainability," stated our Sustainability Coordinator. "By teaching students to value local, seasonal ingredients and understand the environmental impact of their choices, we're preparing them to be leaders in sustainable hospitality."

The curriculum now includes modules on reducing food waste, composting, sustainable seafood practices, plant-based cuisine, and carbon-conscious menu planning. Students will also learn to develop relationships with local suppliers and create menus that celebrate regional ingredients and flavors.