Executive Chef Don Miller, CEC, AAC, CCE, of Notre Dame Food Services was honored to be named as one of 15 finalists for the 2011 Chefs Collaborative Sustainability Award. Chefs Collaborative initiated its Sustainability Awards in 2010 to recognize individuals who have played an exemplary role in changing the sustainable food landscape. Each finalist is deserving of special recognition for their contributions to both food and sustainability.
Chef Miller was recognized as a finalist by an esteemed panel of 21 judges as a culinary professional who has been both a great mentor and a model to the culinary community through his purchases of seasonal, sustainable ingredients and the transformation of these ingredients into delicious food. Chef Don’s commitment to instilling a sustainability mind-set to the food service staff at Notre Dame was recognized by the Marine Stewardship Council, who nominated Chef Miller.
More than 300 sustainability-minded food professionals gathered in New Orleans for the 3rd Annual National Summit for an educational and community-building conference on sustainability in restaurant and food service kitchens.
Chef Miller’s passion regarding sustainability at the University has resulted in the University of Notre Dame being the first university to be certified as a Marine Stewardship seafood provider. He has also been a leader in the campus garden organizational efforts and education, which he has taken even further by utilizing its products in our Notre Dame Food Service Units.