Global Certificate in Eco-Innovation for Restaurants
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⢠Eco-Innovation Fundamentals: Understanding the concept of eco-innovation, its importance, and benefits in the restaurant industry. This unit covers the principles of sustainable development, circular economy, and life cycle thinking.
⢠Sustainable Sourcing: Exploring the best practices for sourcing sustainable food and beverages, including local, organic, and fair trade options. This unit also discusses the significance of seasonal menus and reducing food waste.
⢠Energy Efficiency in Restaurants: Identifying strategies for reducing energy consumption and costs through the adoption of energy-efficient equipment, lighting, and HVAC systems. This unit may also cover renewable energy options.
⢠Water Conservation Techniques: Examining methods for reducing water usage in restaurants, such as low-flow faucets, optimized dishwashing practices, and rainwater harvesting.
⢠Waste Management and Recycling: Learning about waste reduction, segregation, and recycling strategies, including composting, recycling programs, and minimizing single-use plastics.
⢠Sustainable Design and Architecture: Investigating eco-friendly restaurant design and architecture, focusing on green building materials, natural lighting, and efficient space utilization.
⢠Sustainable Transportation: Encouraging sustainable transportation options for employees and customers, such as biking, public transportation, and electric or hybrid vehicles.
⢠Sustainability Reporting and Communication: Understanding the importance of sustainability reporting, measurement, and communication. This unit covers industry-specific reporting frameworks, such as the Sustainability Accounting Standards Board (SASB) and Global Reporting Initiative (GRI).
⢠Stakeholder Engagement and Collaboration: Fostering relationships with stakeholders, including suppliers, employees, customers
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