Sustainable Development in Service Production (3cr)

Objective

The student can explain the importance of nature, key sustainability challenges and goals, and actions for building a more sustainable society. The student can examine one´s own values related to sustainability and ecosocial wisdom, and can recognize the importance of sustainability skills. The students can develop the quality of food services operations to be ecologically, economically, socially and culturally sustainable. The student can design climate-resistant and responsible food services and promote their carbon neutrality. The student can define what food waste is, analyze the causes of food waste and develop food waste management in food services. The student gains the skills to engage customers in sustainability efforts and tools for creating a sustainability plan for food services.

Content

The significance of nature, key sustainability challenges and goals, sustainability transformation and circular economy.
Ecosocial wisdom, critical and future thinking, and sustainability skills.
Sustainability in the professional kitchen
Responsible food, goods and service procurement
Sustainable meal and menu planning and carbon footprint assessment
Food waste in the professional kitchens
Sustainable waste recycling and sorting
Sustainable cleaning
Energy efficiency in the professional kitchen
Food services responsibility plan

Assessment criteria, satisfactory (1)

The student can define the content of the concept of sustainable development and is able to develop the quality of professional kitchen operations to be ecologically, economically, socially and culturally sustainable. The students can explain what skills are needed when planning and developing climate-resilient and responsible food services. The student can give examples of how carbon neutrality is promoted.

Assessment criteria, good (3)

The student knows the content of the concept of sustainability and is able to develop the quality of professional kitchen operations ecologically, economically, socially and culturally sustainable. The student is well equipped to design and develop climate-resistant and responsible food services and promote their carbon neutrality together with customers.

Assessment criteria, excellent (5)

The student is able to explain the content of the concept of sustainable development and develop the quality of professional kitchen operations to be ecologically, economically, socially and culturally sustainable. The student is excellently equipped to design and develop climate-resistant and responsible food services and to promote their carbon neutrality together with customers.