C O L L A B O R AT I O N
Muckridge was tasked with creating the business
JWU Denver is a food donor for We Don’t Waste,
plan for the development of a co-working space
which means the campus donates unused
for entrepreneurs. He immediately created a
perishable items such as fresh fruit, veggies,
class project for his students, challenging
dairy, protein and baked goods to local relief
them to analyze the feasibility, surrounding market data, infrastructure needs, and costs associated with creating the co-working space. “While entrepreneurs may develop businesses out of their passion or concepts they believe will quickly become lucrative, they have to be able to foresee challenges, know how to navigate them and make the best decision on how to proceed,” advises Muckridge. “This project gave them a taste of that, and they really became invested in the project knowing they were providing a solution for a real business concept.”
JWU Denver chefs learn to be sustainable.
Students at JWU Denver are making positives changes for their community while learning how to be sustainable chefs through a collaboration between the College of Culinary Arts and We Don’t Waste. These group efforts support the community and the environment by donating quality food to those in need in the Denver metro area. Forty percent of food produced in the U.S. ends up in landfills, and one in six Colorado households with children do not
agencies. Students prepare the food and load trucks for We Don’t Waste twice a month. Students also have the opportunity to distribute food at mobile markets hosted at local schools and community centers. Chef Jorge de la Torre, dean of culinary education, says, “It is important that we educate our students to be sustainable chefs and empower them to make positive change for their community and the environment.”
have enough money for food.
J W U F A M I LY C O N N E C T I O N
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SPRING 2019