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Level 1 & 2 for chefs: How to create sustainable and profitable menus
Welcome to the course!
Welcome! (3:50)
"Food and the environment" essentials
Food & climate change (7:13)
Meat & climate change (8:19)
Local food & climate change (4:36)
Food & land use change (6:20)
Food & soil health (7:33)
Food & the oceans (3:54)
Food waste (3:09)
What does this all mean for chefs?
Key messages (3:41)
Menus, Sales & Waste (1:58)
Introducing our case study (3:02)
Worksheets & guides explained (3:15)
Creating sustainable menu plans
Identifying your opportunity for change (7:23)
"Meat Free" dishes (6:38)
Dishes with "Less Meat" (7:16)
Adding sustainable products to your menu plan (6:19)
Sustainable sales
Naming your recipes (5:26)
Menu design for restaurants (3:29)
Menu design for buffets (4:21)
Measuring your impact
Measuring success & summing up (5:51)
Teach online with
Worksheets & guides explained
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