We designed a framework to weave in Sustainability in every course of LAGA.
A project for the Universidad Católica Andrés Bello
The Universidad Católica Andrés Bello is launching Gastronomy Academy, LAGA. For the Academy, Mycelium developed a sustainability framework that, together with business management, is one of the main pillars of the program.
To ensure applicability, the project leveraged South-to-South knowledge transfer (Thailand-Venezuela), in two phases:
Consultancy on guidelines and topics to be incorporated into the Gastronomy Certification curriculum on sustainability.
An online course on Sustainability for the HORECA sector.
The Challenge.
How might we define a sustainability framework coherent with the global principles and sustainability goals, which is at the same time applicable for the HORECA sector in Venezuela?
How we tackled it
Alignment
Our strategy centered on learnings and practices around sustainability from South to South, defining a team that included specialists from Venezuela and Thailand to be coherent with the complexity and characteristics of the Global South.
Research
For this phase, the team:
Explored the sustainability concept, the global frameworks, and Venezuelan studies on sustainability.
Created a matrix of current HORECA projects focused on sustainability, and reached out to understand their practices, procedures, and viability.
Analyzed the syllabus proposed by UCAB for the Gastronomy Certification and characterized the subjects into theoretical and practical to define specific topics or actions for each.
Development
Taking into consideration the previous research we:
Defined a 5 pillar framework for sustainability in the HORECA sector.
Reviewed each subject of the Gastronomy Certificate to include the transversal concept of sustainability in terms of good practices and complementary theory.
Created an online course for sustainability in the HORECA businesses.
Led an open webinar with guests from businesses all around the world to share their experiences and understand how the 5 pillars are put into practice in multiple ways.
Deliverables
For the consultancy phase
5 pillar framework for sustainability
Review and feedback with exercises and references for each subject of the Gastronomy Certificate
For the Sustainability in HORECA online module
An 8 hours module on what is sustainability and how to define good sustainable practices for a HORECA business
A live webinar with guests from ongoing HORECA projects with a special focus on sustainable practices.
Scope
Meet the Team Involved
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Dharath Hoonchamlong
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Constanza Díaz del Castillo Velásquez
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Estefania Simon-Sasyk
“The work with Mycelium has helped us dimension in our context sustainability as the axis of our education program, thanks to a multidisciplinary team of experts who have applied parallels with other geographically distant contexts similar to Venezuela. As a result of this work, we were able to develop a differentiated and innovative programmatic proposal whose objective is to train agents of change for our country.
For us, having worked with Mycelium has been essential and very enriching.”
Mónica Sahmkow — Director of LAGA, Gastronomy academy of UCAB (Universidad Andrés Bello, Caracas)
And the Institutions
Read more about what our projects kindled.
