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).