Certificate of Achievement
has completed the following course:
Introduction to Sustainable Practices in Food Service
The course explored global sustainability concepts, issues, and concerns, with a focus on sustainability within food service industry. It covered topics such as, global social and environmental challenges; food past, present and future; the conscious consumer; and the circular economy and considered actions that could be taken to build an inclusive, sustainable, and resilient future for people and the planet.
2 weeks, 1 hour per week
Cheryl Cordier
Director of Studies
International Culinary Studio
Andy Cordier
Group Executive Chef
International Culinary Studio
Transcript
Learning outcomes
- Explain global sustainability concepts, issues and concerns
- Discuss the decisions, actions, and reasons for implementing sustainability in a food service organization
- Identify some challenges a business might face when implementing sustainable practices
- Identify ways that an individual can implement sustainable choices.
Syllabus
- Brief history of sustainability
- What does sustainability mean to you?
- The greatest challenge that humans have ever faced
- Carbon footprint, greenhouse gasses and climate change explained
- Human impacts on the environment
- Future of Food
- Sustainability in Food Service
- Consumer expectations - ethical consumerism
- The circular economy
- Food service response to sustainability
- Hospitality Schools response to adopting sustainability
In association with
Issued on 27th February 2023
The person named on this certificate has completed the activities in the transcript above. For more information about Certificates of Achievement and the effort required to become eligible, visit futurelearn.com/proof-of-learning/certificate-of-achievement.
This certificate represents proof of learning. It is not a formal qualification, degree, or part of a degree.