Module Objectives

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

Mission 1

Description

Mission 1 is designed to help participants examine the sustainability implications of avoidable food waste.

Learning objectives

Participants will:

  • Review the environmental and economic impacts of food waste.
  • Learn about the composition, sources, causes and factors influencing avoidable food waste.

Learning outcomes

Participants will be able to:

  • Define avoidable food waste.
  • Demonstrate knowledge of the sustainability implications of avoidable food waste.

Duration: 1/2 hour

Mission 2

Description

Mission 2 is designed to help participants develop a capacity for sustainable thinking and practice when planning for meals.

Learning objectives

Participants will:

  • Review opportunities to reduce avoidable food waste when planning for menus, purchasing, storing, sizing, portioning and serving.
  • Review opportunities to reduce avoidable food waste when serving buffet style-meals.

Learning outcomes

Participants will be able to:

  • Recognise opportunities and apply practices that reduce avoidable food waste.
  • Explain sustainable practices.
  • Apply the knowledge gained in their professional 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 reducing avoidable food waste.

Duration: 1/2 hour