Douglas D Stuchel (he/him)
Associate Professor College of Hospitality Management Food & Beverage Management Providence
Biography and Expertise
Professor Stuchel is an expert on everything related to food and the food system. His research and teaching focus on culinary arts, reducing food waste, sustainability, ethical farming, food technology, food insecurity, and food justice.
He is an associate professor at Johnson & Wales University in Providence, Rhode Island. Professor Stuchel has over 30 years of experience in the food and beverage industry, working in restaurants, hotels, food manufacturing, distribution, catering, and specialty foods.
With his extensive industry experience and certifications as a Certified Food & Beverage Executive, Certified Hospitality Educator, and Certified Restaurant Manager, Professor Stuchel brings real-world knowledge and practical skills to his students. His passion is helping to create a more sustainable and just global food system through education.
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Education
MAT
Johnson & Wales University
BS
Johnson & Wales University
Associates in Occupational Science
Johnson & Wales University
Teaching Fellow for special expertise in Universal Design for Learning
Goodwin University
NRFSP Proctor
National Registry of Food Sanitation Professionals
Certified Restaurant Manager
National Restaurant Association
ServSafe Alcohol
National Restaurant Association
Food Safety Manager Certification (FSM)
National Registry of Food Safety Professionals
TIPS Alcohol Certification
TIPS (Training for Intervention ProcedureS)
Always Food Safe Certified Proctor
Always Food Safe
Certified Hospitality Educator (CHE)
American Hotel & Lodging Educational Institute
An Introduction to the U.S. Food System: Perspectives from Public Health
John Hopkins University
The College of Hospitality Teacher of the Year
Eating with the Ecosystem
Society of Hospitality and Foodservice Management
Gen Z Future Hospitality & Culinary Leaders- Elevating Produce
Panel Presentation
New York Produce Show & Conference
Eastern Produce Council
Sheraton, Midtown Manhattan
New York
NY
Addressing Learner Variability with Universal Design for Learning Panel Discussion
Panel Presentation
Providence University Scholarship & Best Practices Expo
Johnson & Wales Univ
JWU Providence, Harborside
PROVIDENCE
United States
Understanding and Incorporating Universal Design for Learning in the Classroom
Panel Moderation
University Scholarship and Best Practice Expo
Johnson & Wales University
Culinary Arts Museum
providence
Gen Z Future Hospitality & Culinary Leaders- Elevating Produce
Panel Presentation
New York Produce Show & Conference
Eastern Produce Council
Sheraton, Midtown Manhattan
New York
NY
Strategies for Reducing Food Waste
Oral Presentation
New York Produce Show & Conference
Eastern Produce Council
Hilton, Midtown Manhattan
New York
NY
Food Recovery Program- How to Purchase and Store Food’s to Minimize Waste
Lecture
URI Cooperative Extention: Food Recovery Program
University of Rhode Island
North Kingston
RI
United States
The 3’Rs of Food Waste
Oral Presentation
Think Circular: Requisite Mind-Shift for a Sustainable Future
Zero Waste Initiative
Virtual