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Sustainable Mode. Inclusive Mode.

SUSTAINABILITY IN FOOD AND BEVERAGE OPERATIONS

SOSTENIBILIDAD EN LAS ACTIVIDADES DE CATERING Y RESTAURACION

Formation details:

  • Formation
  • Max. number of attendees:
  • Duration:

TARGET AUDIENCE:

This course is aimed at professionals in the restaurant industry and/or catering service providers, as well as any professional involved in the event industry who wishes to integrate sustainable practices into their food and beverage projects for events.

OBJECTIVES:

  • Provide a clear understanding of sustainability applied to event organization.
  • Identify and meet the sustainability expectations of clients, suppliers, and attendees.
  • Develop strategies to reduce the use of single-use packaging at events.
  • Implement practices for the reuse, donation, or recycling of waste generated at events.
  • Select and use sustainable raw materials in the planning and execution of events.
  • Recognize and promote the value of "local" in event organization.
  • Understand and reduce the water footprint of food served at events.
  • Design low-carbon menus to reduce environmental impact.
  • Apply strategies to reduce the overall carbon footprint of events.
  • Consider and address social aspects related to catering at events.
  • Create sustainable and appealing decorations and staging.
  • Raise awareness among all involved in events about the importance and value of sustainability.

Available in person

1. What is sustainability applied to events
2. Sustainability for event stakeholders: clients, suppliers, and attendees
3. Reduction of single-use packaging
4. Waste: reuse, donation, or recycling
5. Raw materials and sustainability
6. The value of "local"
7. Water footprint of food
8. Low-carbon food
9. Carbon footprint reduction
10. Social aspects related to catering for events
11. Decoration and staging
12. Value creation and awareness

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