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Level 1 & 2 for front of house: sustainable front of house
Welcome!
Welcome to the course (1:24)
Food & environment essentials
Food & climate change (7:12)
Meat and climate change (8:19)
Local food and climate change (4:36)
Food and land use change (6:20)
Food and soil health (7:33)
Food and the oceans (3:54)
Food waste (3:40)
Sustainable front of house service
Menus, sales & waste (3:06)
Identifying your sustainability opportunity (8:57)
Naming conventions for dishes (4:21)
Designing menu layout & buffet plans (6:32)
Communication & summary (7:42)
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Communication & summary
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