The Center for Social Value Creation hosted its first Sustainable Cooking Demo on Tuesday, giving University of Maryland students a hands-on opportunity to prepare a sustainably sourced meal.
The event, held in the Campus Teaching Kitchen, was presented in partnership with Virtual X Kitchen, College Park’s first virtual food hall.
Nomie Hamid, CEO and founder of Virtual X Kitchen, led the class. He is also known for launching local food favorites such as Krazi Kebob.
Founded in 2010 as a ghost kitchen — a shared space where multiple restaurants operate for online orders — Virtual X Kitchen has since become a community staple. The business was recently named a finalist for the Amazon Business Small Business Grant.
During the interactive session, Hamid guided students in making adobo chicken rice bowls using ingredients from halal and locally grown suppliers. He highlighted sustainable practices in cooking and food sourcing throughout the demo.
Fifteen students participated in the event, which was held as part of DC Climate Week, an initiative that promotes environmental awareness and climate action in the region.
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The Robert H. Smith School of Business is an internationally recognized leader in management education and research. One of 12 colleges and schools at the University of Maryland, College Park, the Smith School offers undergraduate, full-time and flex MBA, executive MBA, online MBA, business master’s, PhD and executive education programs, as well as outreach services to the corporate community. The school offers its degree, custom and certification programs in learning locations in North America and Asia.