Description
Sustainability in the Hospitality and Catering Sector
These units are aimed at anyone seeking to improve their understanding and awareness of environmental sustainability in hospitality and catering careers.
In this unit, learners will cover:
Sources of carbon emissions in the hospitality and catering sector
Sustainability in the hospitality and catering sector
Embedding sustainability in the workplace
The common sources of water waste in the sector
Plastic waste in the sector, both front-of-house and back-of-house
Sustainability of energy use and food products in the sector
Emissions from food production and other factors in sustainability of food
Locally sourced foods, organic foods and food waste
Inexpensive changes you can make to conserve water in the workplace
Reducing plastic and conserving energy in the workplace
Reducing food waste and purchasing more sustainable food products in the workplace
Sustainable procurement and carbon labelling
Pre-sale and post-sale.
