Johnson & Wales University is Changing the Way the World Eats®
There’s a lot more to eating healthy than most people realize.

You need to know what to eat, when to eat it, how to prepare it and understand why it’s good for you. To better guide consumers through the maze of fact and fiction, and to emphasize its role as a leading food authority, JWU has launched an initiative with the theme “Johnson & Wales University is Changing the Way the World Eats®.” Now, you too can be part of this movement.

Explore NutritionSustainability and Wellness.

Featured Blog

How Sustainable is Aqua-Culture: Symposium dives for answers
Barton Seaver, chef and author of seven books including "American Seafood: Heritage, Culture & Cookery From Sea to Shining Sea," knows that seafood matters. He says, "Seafood is part of the 'what's for dinner' conversation. It's a protein that is on par with, if not better than, land-raised animals." In June 2018, Seaver and other notable authorities of the sustainable seafood movement and award-winning chefs convened at the Providence Campus of Johnson & Wales University for "How Sustainable is Aqua-Culture." The symposium, organized by the university, the Chefs' Collaborative, and the Jacques Pépin Foundation, dove into the many facets of America's seafood scenario. Read more

Meet Our Educators

Learn how our JWU educators are changing the way the world eats in the classroom.


Looking for a healthy twist on a classic dish or something you haven't tried before? Find what you're looking for in our library of recipes.
Photo: See the recipe for Blueberry and Farro Salad.


JWU alumni are making headlines as they change the way the world eats. Read what they're up to.

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