Sustainability Thinking in Restaurants

Most of the time when we consider sustainability in restaurants, the conversation is dominated by the topics of food waste & sustainable materials, often failing to view and recognize the broader structures that are the root cause of these issues.

In this training we will offer an introduction to a systemic and multidisciplinary approach to sustainability with food and beverage as the main medium. The training focuses on essential topics and areas of sustainability both in theory and practice to be applied within the HORECA.

We will explore sustainability in the contemporary world and how we as people who work in hospitality and HORECA can continuously improve our practices for both people and the environment.