Cultivating Connections:
Empowering Culinary Arts Teachers with Agricultural Literacy

In a state where farming, food, and community are deeply intertwined, the University of Maine Cooperative Extension is cultivating culinary professionals who understand and value the local food system. Through a multi-year initiative funded by the USDA National Institute of Food and Agriculture (NIFA), UMaine Extension is reshaping how Maine’s Career and Technical Education (CTE) Culinary Arts programs connect agriculture—from farm fields to kitchen plates.

Launched in 2021 with a $300,000 NIFA Agriculture and Food Research Initiative (AFRI) grant, the Building Agricultural Literacy Through Immersive Culinary Arts Experiences project bridges culinary education with Maine’s agricultural economy. Led by Extension professor Kathy Savoie, food science innovation coordinator Rob Dumas, and Maine Agriculture in the Classroom’s Willie Grenier, the initiative emphasizes experiential education that integrates agricultural literacy into culinary classrooms statewide.

“We’re helping students and instructors not only learn where their food comes from—but how they can become leaders in strengthening Maine’s food economy,” says Savoie.

From Classroom to Kitchen to Farm

The heart of the project is the Culinary Arts Summer Institute (CASI)—a four-day professional development event where culinary instructors connect directly with Maine farmers, producers, and food system experts. Sessions cover seasonal menu planning, local sourcing, and the environmental impact of food choices, all with a Maine-focused lens. Other hands-on components include:

• Curriculum integration through in-class visits, guest demonstrations, and agriculture-infused lessons.
• Mini-grants totaling $40,000 for activities like aquaculture farm tours, butcher shop visits, and food hub experiences.
• An Innovative Local Food Competition at the UMaine Food Pilot Plant, where students create original dishes with local ingredients.

“We began with a landscape analysis to understand baseline knowledge,” said project coordinator Theresa Tilton. “From there, we built experiences that brought agriculture into the kitchen in a tangible, inspiring way.”

A Recipe for Impact

By 2024, the program had reached over 80% of Maine’s CTE Culinary Arts programs, impacting 650 students and 26 instructors.

Results include:

• 95% increased knowledge of Maine foods and the local economy.
• 90% improved proficiency across all five National Agricultural Literacy Outcome benchmarks.
• 88% of students said they would choose to eat the featured Maine-grown foods again.

“These numbers represent a growing movement—future chefs and community leaders better equipped to support local agriculture,” Savoie said.

Boosting Maine’s Food Economy

Maine’s culinary sector contributes $3.3 billion annually and supports over 50,000 jobs. Even a 10% consumer shift toward Maine-grown foods could generate nearly $595 million in economic impact. The project’s success stems from a collaborative, educator-first approach, offering targeted workshops, coaching, and funding based on direct feedback.

“We’re investing in education that’s relevant, community-connected, and essential to the future of Maine,” said Jason Bolton, UMaine Extension associate dean.

A Lasting Legacy

As the initiative concludes, its influence continues. Classrooms are becoming innovation labs, students cook with greater intention, and teachers weave sustainability, seasonality, and community into their curricula.

“This work is about more than teaching where food comes from,” Savoie said. “It’s about creating a culture of awareness, respect, and innovation around Maine agriculture.”

Through this project, Extension is sowing seeds of knowledge to nourish Maine’s communities for generations.