Sustainable Kitchen Management


This module aims to familiarise students with actions that can be taken within their kitchens to mitigate against the potential impacts of climate change and to introduce tangible, sustainable initiatives to assist with this. This module will focus on teaching student chefs how to think and act sustainably, influence positive change for the planet and improved profitably in the kitchen.

Learning Outcomes

  1. Identify sustainability issues challenging the foodservice industry and proffer solutions to these issues. 

  2. Evaluate the cost factors involved in sustainable procurement  comparing local and global supply chains

  3. Examine motivating factors and relevant environmental data to support a marketing and leadership strategy for your kitchen.

  4. Appraise the benefits of adopting a circular economy approach to kitchen management

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