THE SCHOOL OF SUSTAINABLE FOOD
How to create meals and menu plans that are good for the planet, good for your health, and easy on your budget. Courses for professional chefs and home cooks. Scroll down to see our courses.
Welcome to our food sustainability school for chefs and hospitality professionals.
The school of sustainable food service provides online training in food sustainability for chefs, hospitality professionals, and food & beverage managers.
We specialise in training courses that teach you how to create sustainable menus, how to reduce food waste, and how to communicate your sustainability. Our courses are based on years of experience as chefs, restaurants owners, and sustainability specialists.
We offer a full range of courses for kitchen teams, head chefs and development chefs, and front of house.
Food sustainability Level 1: Food & environment essentials.
Who is this for? All hospitality staff.
What will you get from the course? After taking the course you'll have a really solid understanding of the main impacts food has on the environment, and what you can do about it in your job. A great course for those wanting to get to grips with sustainability issues in food service.
Food sustainability Level 1 & 2 for chefs: How to create sustainable & profitable menu plans.
Who is this for? Head chefs, senior chefs, recipe development chefs, food and beverage managers. *includes Level 1: Food & environment essentials as part of the course.
What will you get from the course? In addition to the main impacts food has on the environment, in this course you will learn a proven methodology for developing and selling menu plans that are more sustainable and profitable. Good for the planet, good for your restaurant.
Food sustainability Level 3 for chefs: How to run a sustainable buffet service.
Who is this for? Head chefs, senior chefs, especially those offering buffet service, staff restaurants and school catering.
What will you get from the course? In this course you will learn a specialist methodology for developing and selling food concepts for buffet service that are more sustainable and profitable. Much of the project work we have done has been in buffet service, so this is straight from real project experience and critical success factors for your sustainable kitchen!
Food sustainability Level 1 & 2 for front of house: Sustainable front of house.
Who is this for? Catering site managers, restaurant managers, front of house staff.
What will you get from the course? In addition to the main impacts food has on the environment, in this course you will learn how to identify your most sustainable dishes, menus and service areas, and how to use communication to increase sales of sustainable and profitable dishes.
Click on the courses below to see more about the benefits you'll get from the course, and with one click you can sign up and start saving the planet!
Great to have you on-board!
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About the school
Lead author Will Nicholson has worked as a chef for over 15 years, run his own restaurants, and since 2010 has worked in food sustainability with both large and small caterers, hotels and restaurants. He has an MSc in Green Economy and is on the advisory board for the Food Climate Research Network "FoodSource". You can find out more about sustainability reporting services from IntoFood here.
"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 Turland, 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