Global Certificate in Sustainable Restaurant Supply Chains
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โข Sustainable Sourcing: Understanding the importance of sustainable sourcing and its impact on restaurant supply chains. This unit will cover topics such as local sourcing, seasonal produce, and ethical procurement.
โข Carbon Footprint Reduction: Techniques for reducing carbon emissions in restaurant supply chains. This unit will cover topics such as transportation logistics, energy efficiency, and waste reduction.
โข Waste Management: Best practices for managing waste in restaurant supply chains. This unit will cover topics such as composting, recycling, and reducing food waste.
โข Water Conservation: Strategies for conserving water in restaurant supply chains. This unit will cover topics such as low-flow appliances, water-efficient kitchen practices, and rainwater harvesting.
โข Supply Chain Transparency: The importance of transparency in restaurant supply chains. This unit will cover topics such as traceability, third-party audits, and supplier certification.
โข Sustainable Packaging: The impact of packaging on restaurant supply chains and strategies for reducing its environmental impact. This unit will cover topics such as biodegradable materials, reusable containers, and minimizing packaging waste.
โข Sustainable Seafood: The importance of sustainable seafood in restaurant supply chains. This unit will cover topics such as ocean-friendly sourcing, aquaculture standards, and seafood watch programs.
โข Sustainable Meat and Poultry: The impact of meat and poultry production on restaurant supply chains and strategies for sourcing sustainably. This unit will cover topics such as humane treatment of animals, antibiotic-free production, and regenerative agriculture.
โข Employee Training and Engagement: The role of employee training and engagement in promoting sustainability in restaurant supply chains. This unit will cover topics such as staff education, incentives for sustainable practices, and fostering a culture of sustainability.
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