Executive Development Programme in Green Catering Trends
-- ViewingNowThe Executive Development Programme in Green Catering Trends is a certificate course designed to empower professionals with the latest sustainable practices in the catering industry. This programme highlights the importance of eco-friendly and socially responsible catering, addressing key issues such as waste management, sustainable sourcing, and low-impact food preparation.
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GBP £ 140
GBP £ 202
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โข Green Catering Trends Overview: Understanding the importance of sustainable catering practices, current green catering trends, and their impact on the foodservice industry.
โข Sustainable Sourcing: Exploring strategies for sourcing sustainable food and beverages, including local and organic options, and reducing carbon footprint.
โข Waste Management: Implementing waste reduction and management techniques, such as composting, recycling, and minimizing food waste.
โข Energy and Water Efficiency: Identifying opportunities to conserve energy and water in food preparation, service, and facilities management.
โข Sustainable Packaging: Evaluating eco-friendly packaging options and their impact on the environment, as well as implementing reduction strategies.
โข Menu Engineering: Designing menus that promote sustainable eating habits, highlight plant-based options, and reduce meat consumption.
โข Stakeholder Engagement: Engaging with stakeholders, including employees, suppliers, and customers, to promote sustainability and green catering practices.
โข Monitoring and Reporting: Establishing monitoring and reporting systems for tracking progress and measuring the success of green catering initiatives.
โข Continuous Improvement: Identifying areas for continuous improvement in green catering practices and developing strategies to maintain progress over time.
Note: The primary keyword for this Executive Development Programme is "Green Catering Trends", and secondary keywords include "sustainable sourcing", "waste management", "energy and water efficiency", "sustainable packaging", "menu engineering", "stakeholder engagement", "monitoring and reporting", and "continuous improvement".
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