Hoboken recently deployed a groundbreaking community-driven initiative to address food waste and sustainability through cooking. The Green Cooking Initiative, led by the Stevens Chef Living Learning Community (LLC) through the Office of Residential Education, focuses on culinary arts and transforms how residents think about food waste and its environmental impact. This project, funded by the Hoboken Youth Climate Action Fund, empowers young cooks to make a difference by reducing waste and promoting sustainable cooking practices.
The Green Cooking Initiative takes place at the Stevens Chefs’ house at 1036 Park Avenue, where students passionate about cooking often prepare meals from scratch. The initiative is turning outdoor garden boxes into a year-round herb and vegetable garden to reduce waste. Plans include a semi-permanent greenhouse and a composting program. These changes will provide fresh cooking ingredients and recycle food scraps back into the garden, minimizing waste and enriching the soil. According to residents, led by Resident Assistant Jessica Brigante, the garden will also foster a sense of community and shared responsibility for sustainability, encouraging residents to think about food as part of a closed loop that benefits both people and the environment.
The Hoboken Youth Climate Action Fund, which backs this initiative, was launched by Mayor Ravi S. Bhalla in collaboration with Bloomberg Philanthropies to support youth-led climate action projects across the city. With grants ranging from $1,000 to $5,000, the fund intends to encourage young residents aged 15 to 24 to spearhead impactful climate initiatives. The Green Cooking Initiative joins a list of innovative projects funded by the grant, all aimed at increasing climate resilience and fostering sustainability in Hoboken.
Local officials are enthusiastic about the Green Cooking Initiative’s impact on the city’s climate goals. Brenda Kessler, a member of the Hoboken Green Team, highlighted the value of youth-led projects in creating long-term sustainable habits. “By supporting projects like this, we’re investing in the future of Hoboken,” Kessler said.
The initiative also aims to educate the community on composting and gardening. Through workshops, students and residents will learn about sustainable food practices, including the benefits of using locally grown produce, reducing single-use items, and composting. These efforts align with Hoboken’s broader environmental goals, which include waste reduction and increased food security through local urban agriculture.
Stevens Chefs is preparing to expand its program by inviting the public to help with planting, harvesting, and composting, fostering a more profound sense of environmental stewardship. The group also hopes to inspire other communities and schools to adopt similar initiatives, amplifying the impact of their work. Students from the community share their culinary creations often on @chef_ducks on Instagram. Anyone interested in joining this community for the 2025-2026 school year can visit the online site for Living Learning Communities and submit an Individual Resident Application by Friday, December 13.
As Hoboken embraces these youth-led climate projects, initiatives like the Green Cooking Initiative demonstrate the potential for local action to make a significant environmental impact. As Kessler put it, “The creativity and commitment of young people are crucial to driving the change we need to see.”
