
ARK_ Sustainability for the hospitality industry
Sustainable Food and Beverage Initiatives
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Training Title: Sustainable Food and Beverage Initiatives
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Total hours : 9 Hours + 1 hour break
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Professors/Lecturer: Andrew Keech, Dan Barber, Lionel Saul
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Language : English
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Location where training might be taught : Mandarin Oriental Paris
Description:
This training is designed to provide an overview of sustainable food and beverage initiatives, including their history, current practices, and future trends. Trainees will learn about the environmental, social, and economic impacts of food and beverage production and consumption, and explore innovative solutions for creating more sustainable food systems. The course will cover topics such as food waste reduction, sustainable agriculture, plant-based diets, fair trade, and local food systems. Trainees will also have the opportunity to engage in hands-on learning activity at the end of the day by a food tasting.
Goals and Objectives:
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Understand the environmental, social, and economic impacts of food and beverage production and consumption
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Analyze the challenges facing the current food system and explore solutions for creating more sustainable food systems
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Evaluate the effectiveness of different sustainable food and beverage initiatives
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Develop an action plan for implementing sustainable food and beverage initiatives
1
Introduction to Sustainable Food and Beverage Initiatives
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Defining sustainable food and beverage initiatives
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Historical context of the sustainable food movement
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Overview of current practices and future trends
2
Food Waste Reduction
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The scale of food waste and its environmental impact
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Strategies for reducing food waste in restaurants, institutions, and households
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Innovative solutions for utilizing food waste, such as composting and anaerobic digestion
3
Sustainable Agriculture
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The environmental and social impacts of conventional agriculture
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Alternative farming practices, such as organic farming and regenerative agriculture
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The role of biodiversity in sustainable agriculture
4
Plant-Based Diets
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The environmental and health benefits of plant-based diets
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Strategies for incorporating more plant-based options into menus
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Challenges and opportunities for plant-based food businesses​
5
Fair Trade
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The impact of fair trade on farmers and communities
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The certification process for fair trade products
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The challenges and opportunities for fair trade in the global food system
6
Local Food Systems
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The benefits of local food systems for the environment, economy, and community
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Strategies for creating and supporting local food systems
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The challenges and opportunities for scaling up local food systems
7
My tailor-made sustainable action plan:
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Developing an action plan for implementing sustainable food and beverage initiatives.
Training Format
The training will be delivered on site, using a combination of live video sessions and interactive discussions. Trainees will be expected to develop an action plan for implementing sustainable practices in their own hospitality operations within 4 weeks of taken the training. The training will culminate when learners will present their action plans for feedback and evaluation to our experts.
The trainer should also provide support and feedback to the learners throughout the course. Additional support may include peer learning, mentorship, resource materials, and technical assistance for practical implementation.​