Dean Bungay, Hospitality lecturer at Penwith College, is helping shape the future of sustainable hospitality by championing local sourcing, seasonal produce and low-waste cooking practices at the College’s award-nominated Senara Restaurant.
As course lead for Hospitality and Senara Restaurant at Penwith College, Dean has spent more than a decade embedding sustainability throughout the Hospitality curriculum while building strong partnerships with local producers, fishermen, farmers and food businesses across Cornwall.
His work has helped establish Senara as a leading example of sustainable hospitality education and comes as the restaurant celebrates being nominated among the UK’s best in the AA College Restaurant of the Year Awards 2026, having already been awarded an AA College Highly Commended Rosette earlier this year.
For Dean, sustainability starts with understanding where food comes from and supporting the businesses on the College’s doorstep.
“Local sourcing, seasonal food, heritage varieties, reducing food waste and companies that do extra are the key principles we focus on with students.”
These principles are brought to life daily within Senara Restaurant, where students work with produce sourced from across Cornwall. Menu ingredients regularly include fish landed in nearby Newlyn, oysters farmed in local waters, scallops caught off the Cornish coast, dairy products from Cornish suppliers and drinks sourced from local vineyards, breweries and distilleries.
Suppliers include Polgoon Vineyard and Orchard, located just a mile from the Penwith campus, St Ives Brewery, Cornish Water, Trevethan Gin, Rossmore Oysters, Nomad Scallops and Origin Coffee, whose Sail Ship blend is transported using low-carbon sailing freight.
Dean believes these relationships give students a deeper understanding of sustainability while strengthening Cornwall’s food economy.
“We use the restaurant as an outlet for our sustainable practices and to have conversations and dialogue with customers regarding our practices, thus students educating our diners in this field.”
Sustainability is embedded throughout students’ learning. From discussions around food miles, carbon footprints and waste reduction to practical kitchen sessions focused on whole-food utilisation, learners are encouraged to think critically about the environmental impact of every menu decision.
The restaurant’s menus are designed around seasonal availability, helping students understand the benefits of cooking with ingredients when they are naturally abundant. The team also incorporates lesser-known fish species, foraged ingredients, heritage crops and produce grown on campus allotments, reducing waste while providing valuable learning opportunities.
Dean’s commitment extends beyond sourcing. Students are taught techniques that maximise ingredient use, including preserving surplus produce, turning vegetable trimmings into sauces and garnishes, composting food waste and reducing single-use plastics in the kitchen.
“For me it is a cornerstone of our practices.”
This ethos is reflected in the curriculum, where sustainability forms part of every Level 3 assignment. Students developing new dishes must demonstrate sustainable and seasonal thinking, with sustainability directly linked to achieving the highest grades.
“Students cannot score distinction marks on their dishes if they have not incorporated a sustainable element into their practice.”
The department also works closely with industry leaders known for their environmental credentials, including Green Michelin Star chef Jeffrey Robinson, Origin Coffee, Argoe in Newlyn and the Adam Handling Group. These collaborations give students first-hand insight into how sustainability is shaping the future of modern hospitality.
Dean’s approach has already delivered national recognition. Senara won AA College Restaurant of the Year in 2022/23 for its sustainability, local sourcing and innovation, achieving a perfect score from the judging panel.
As Senara once again receives national recognition, Dean hopes students leave the College understanding that great hospitality and sustainable hospitality should go hand in hand.
“Do one thing, nail that, then think of one more thing you can do.”
Through local partnerships, sustainable sourcing and practical learning, Dean is ensuring Penwith College students are equipped to lead the next generation of environmentally conscious hospitality professionals.
Find out more about Hospitality at Truro and Penwith College here: Professional Cookery & Hospitality – Truro & Penwith College
