Douglas Stuchel, CHE

 

Associate Professor  |  Food & Beverage Management  |  College of Hospitality Management
Providence Campus

stuchel

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Douglas Stuchel provides insight into the operational side of the food service industry, with a focus on the locavore movement, and wellness and sustainability. He has led study abroad programs to Costa Rica as part of the Eco, Nature-based, Adventure and Sustainable Tourism concentration. He is a member of the board of the Rhode Island Food Policy Council.

M.A.T., Culinary and Foodservice Education, Johnson & Wales University
B.S., Culinary Arts-Foodservice Management, Johnson & Wales University

Expertise:

  • food service operations; food service trends; sustainability; technology

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