Module Objectives

Participants to develop an awareness to view their actions through the sustainable practices lens in order to contribute positively to your business’ sustainability goals.

Mission 1

Description

Mission 1 is designed to help participants identify the sustainability implications of back-of-house meal preparation activities.

Learning objectives

Participants will:

  • Review energy and water consumption during meal preparation.
  • Review food waste issues that arise during meal preparation.
  • Review health and safety issues that arise in kitchens.

Learning outcomes

Participants will be able to:

  • Demonstrate knowledge of the sustainability implications of meal preparation.
  • Demonstrate knowledge of health and safety issues that arise during meal preparation.

Duration: 1/2 hour

Mission 2

Description

Mission 2 is designed to help participants develop a capacity for sustainable thinking and practice no-cost or low-cost measures and reduce health liability issues that arise during meal preparation.

Learning objectives

Participants will:

  • Review opportunities to conserve energy and water.
  • Review opportunities for reducing, reusing and recycling food waste and FOGs.
  • Review opportunities for implementing health and safety in kitchens.

Learning outcomes

  Participants will be able to:

  • Recognise opportunities and apply practices that contribute to the protection of the environment.
  • Explain sustainable practices.
  • Apply the knowledge gained in their professional environment.
  • Apply the knowledge gained in their personal environment.

Duration: 1/2 hour

Mission 3

Description

Mission 3 is a quiz section of variable difficulty. Participants compete against each other to improve their score, win badges and rise on the scoreboard and leaderboard tables.

Learning objectives

Participants will:

  • Test their knowledge and skills based on the learning objectives of Mission 1 and Mission 2.

Learning outcomes

Participants will be able to:

  • Assess their competences in back-of-house sustainability practices.

Duration: 1/2 hour