The Sustainability Education is a 7 part series seminar created for the foodservice industry.
It is designed to familiarize the attendee to the pertinent issues surround sustainability on a global, regional/local, and personal level. We believe that sustainability is a global phenomenon that threatens our lives and planet. We also believe that the solution can be an individual personal decision and that these decisions can make all the difference when collectively considered.
The curriculum of the seminar is divided into the following topics: food, energy, water, and waste. Each topic is explored in detail. The course is designed for culinary schools across the globe but could also form the basis of study for professional chefs and chef organizations.
Why learn about sustainability?
Foodservice has a special place in the sustainability issues of today. If we divide sustainability into the 4 topics above, it is easy to see why foodservice is such a critical part of this - the foodservice and hospitality industry is globally very significant because:
- the industry buys and prepares vast amounts of food
- it also uses enormous amounts of energy and water
- it produces a lot of waste which if properly dealt with can be positive but if dealt with improperly, can be disastrous
Thus, we have a special responsibility to global sustainability. But sustainability is also good business. Pursuing sustainable business practices can save money and also attract a growing segment of the population who are attracted to sustainably-minded businesses. And this is something we believe people might not know.
What will you learn from this seminar?
We can help change our collective view on food, taking the opportunity to positively impact some of the world's biggest challenges. We believe this takes place through education and empowerment. This seminar teaches culinary students and members of chefs' associations how to think sustainable. And that makes a whole lot of difference.