This course is for kitchen & restaurant teams who want to learn how the food we serve in restaurants has an impact on the environment, and what we can focus on in order to be more sustainable and profitable. It is our level 1 introduction course for all food service staff.
We recommend that senior chefs, head chefs and recipe development chefs take our combined level 1 & 2 course "How to create & sell profitable and sustainable menu plans". We also have a similar combined Level 1 & 2 course for site managers and restaurant managers for Sustainable Front of House.
This course has been designed after years of working with researchers and experts in food sustainability, and applying the research to restaurants, caterers and hotels to help them to be more sustainable and profitable.
Here you will learn the key issues about food and its environmental impacts and how this relates to your job in the hospitality industry.
This is what you'll get from the course:
The course consists of short instructional videos and some short quizes to build your knowledge. The course should only take you 1 hour in total and I recommend that you spend 15 minutes per day over a few days the course. You can of course blast through it in one go if that works for you though!
When you are finished, you'll get a diploma as well to show your colleagues. Hang it on the wall in your restaurant!
I have worked as a chef for the last 15 years, and for the last 5 of them I have worked with restaurants, caterers and hotels to help them to be more sustainable and profitable. I have an MSc in Green Economy, focusing on food sustainability and a passion for making sustainable solutions work in real life, not just on research papers!
I keep getting asked to give training courses for chefs, kitchen managers, F&B managers and front of house staff, so I thought it was about time to put these learning opportunities somewhere that everyone can access.
"Wow! What an interesting, knowledgeable and informative course Will has created. Filled with facts and figures, its a huge insight into how we can all help with food sustainability and create sustainable and profitable menus with just a little careful planning and forward thinking."
- Chef Dez Turman, Group Development Chef at Brend Hotels, UK
"The course was very interesting and informative, I’ve been in the industry for nearly 25 years and I didn’t know how much of an impact the food industry has on the things like the environment. It is a real eye opener from junior chefs to the more experienced Chef, and provides a useful insight for the future of the industry."
- Chef Mark Walsh, Head Chef at Harvey Nichols, UK