Module 1
Concept + Cuisine
Lesson 1 – Takeaways 1 – key learning outcomes
Lesson 2 – Definitions
- What defines sustainability, how to recognize what is and isn’t sustainable
- the approach that makes sustainability the essential business asset of the future
Lesson 3 – Diversity
- Review of the basic parameters used to measure sustainability
- Sustainable menu design with Video Mentors Andrea Carlson and Brad Long
Lesson 4 – Words with Buzz + Trust
- Review of common terminology (and buzzwords) around food, resources, operations, etc
- Plants, proteins & possibilities with Video Mentors Brian Luptak, Meeru Dhalwala and Robert Belcham
Lesson 5 – Beyond Menu Design
- Benefits of a zero-waste menu and how it can guide future-proof operations
- Zero-waste menu design principles with Video Mentors Welbert Choi, Brian Luptak and Greg Martin
Module 2
Source + Supply
Lesson 1 – Takeaways 2 – key learning outcomes
Lesson 2 – Paying Forward
- Designing a sustainable purchasing policy for both your staff and your potential suppliers, with help from agencies that certify sustainable sources
- Recognizing sustainable supply chains with Video Mentors Jason Boyce and Robert Clark
Lesson 3 – Favouring Local Flavours
- How participation in local food systems serves your menu and your community
- Nurturing local supply chains with Video Mentors Andrea Carlson, Greg Martin and James Kennedy
Lesson 4 – Let’s Be Direct
- Adding producer-direct relationships to your supply chain;
Lesson 5 – Make, Bake and Brew
- Boosting sustainability across the entire service offering, from the bread basket to the beverage list
Lesson 6 – Local. Very local.
- Emerging supply solutions, from urban agriculture to rooftop gardens, for the sustainable menu
- Supporting urban agriculture with Video Mentor Matt Johnstone
Module 3
Hot + Cold
Lesson 1 – Takeaways 3 – key learning outcomes
Lesson 2 – It’s All About Energy
- Review foodservice energy requirements, and how the choice of energy source impacts your community
- Specifying electric or gas appliances with Video Mentors Welbert Choi and Don Fisher
Lesson 3 – Efficiency is Underrated
- Recognize and choose high-performance kitchen equipment that is also energy-efficient
- The save-your-energy kitchen tour with Video Mentor Don Fisher
Lesson 4 – The Low-carbon Kitchen
- Design essentials of a versatile, adaptable low-carbon kitchen to future-proof your operation
- Do more with less in a low-carbon kitchen with Video Mentors Tyler Schwarz and James Kennedy
Lesson 5 – Smart Steps: Staff Edition
- Daily actions to save energy and conserve water, front and back-of-house
Lesson 6 – Smart Steps: Customer Edition
- Efficient and welcomed ways that help customers do their part
Module 4
Materials + Waste
Lesson 1 – Takeaways 4 – key learning outcomes
Lesson 2 – Know Your Material
- Sort through the supply-side materials to minimize their impact on your community
Lesson 3 – The Future is Not Plastic
- Make the best choices of low-impact packaging for take-out and delivery service
- Identifying sustainable products and their life cycles with Video Mentors Susanna Carson and Greg Martin
Lesson 4 – Closing the Loop
- Recognizing sources of food waste and reducing their impact while boosting food system sustainability
- Minimizing food waste by design with Video Mentors Brad Long, Greg Martin and Robert Clark
Lesson 5 – Keeping it Clean
- Sanitizing your operations while minimizing harm to people and the environment
Lesson 6 – Putting It Out There
- Reducing waste while feeding more of your community
Module 5
Business + Culture
Lesson 1 – Takeaways 5 – key learning outcomes
Lesson 2 – The Case for Business
- Exploring the future-proof principles of a triple-bottom-line business model
- Making the business case for sustainable operations with Video Mentors Bruce McAdams and Daniel Frankel
Lesson 3 – Front + Back
- Creating a sustainable management policy to shift workplace culture while enhancing career advancement and work/life balance for all staff
- Describing a future-proof business culture with Video Mentors Dave Gunawan, Daniel Frankel and Matt Johnstone
Lesson 4 – B2B + B2G
- Developing collaborative relationships with business colleagues and local/regional governments
Lesson 5 – B2C – The Whole Story
- Strategies to best engage the support of customers in all sustainable initiatives
- Talking sustainability to customers and communities with Video Mentors Warren Erhart, Bruce McAdams and Jason Boyce