The Garwood Center for Corporate Innovation has been working with Alice Waters’ Edible School Yard Foundation (ESY) to analyze its educational and social impact on the American School system. Previously, Dr. Sohyeong Kim investigated how the California Cuisine Ecosystem has evolved and sustained itself by using Open Innovation strategies. Now, current undergraduate students are using the same framework to analyze the social and educational impact that Open Innovation has had on edible education. Chez Panisse was happy to sponsor a wonderful culinary experience to the participating students.