173x Filetype PPTX File size 0.09 MB Source: www.aylesford.kent.sch.uk
Assessment Outcomes AO1 Demonstrate knowledge and understanding of key terms, principles, procedures and processes for sustainable food practice AO2 Apply knowledge and understanding of the principles, procedures and processes for sustainable food practice in a range of hospitality contexts Assessment Outcomes AO3 Analyse, interpret and evaluate sustainable food practice information to predict probable consequences and provide reasonable alternatives and solutions AO4 Make connections, use and integrate different principles, procedures and processes for sustainable food practice in the workplace in order to justify and support judgements being made Key terms Understand key terms and how they apply to sustainable practice in professional kitchens. • Carbon footprint. • Climate change. • Food footprint. • Food miles. • Food security. • Greenwashing. • Genetically modified (GM) or genetically engineered (GE) foods. • Intensive farming. • Local food. • Regional food. • Sustainability. • Sustainable food. Sustainable food criteria and the main reasons for sustainable food production Discussion: Why the need for sustainable food? Reasons for the growth in sustainable food production: greater awareness of the impact of growing population, resource shortages, climate change, global warming and the desire to reduce operating costs changing attitude of investors towards the environment increased regulation growing number of sustainability programmes and initiatives increased social conscience increased importance of corporate social responsibility (CSR).
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