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Description
This course is a key element of a four-course series on sustainable hospitality practices. Given 100% online, this course dives into managing food sustainably, covering essential topics like food loss, waste management, and creating eco-friendly menus. With five engaging modules featuring videos, downloadable resources, and quizzes, you’ll learn practical strategies and best practices to enhance your food management. Complete the course and earn a certificate by scoring 60% or higher.
Important Information:
- Applications open: Anytime
- Priority deadline: Anytime
If you would like to enroll multiple users or need more information about this course, please contact us!
toa@ie.edu
What you'll learn
- ✔ Understanding food loss and waste.
- ✔ Building sustainable menus.
- ✔ Implementing the Global Tourism Plastics Initiative.
- ✔ Practical examples from global accommodations.
- ✔ Effective food sourcing and waste tracking.
Course content
- Discover why a sustainable food value chain is crucial for hospitality.
- Explore the economic, environmental, and operational benefits of sustainability.
- Review real-world examples of effective sustainable food management practices.
- Learn best practices for sourcing food sustainably.
- Understand methods for selecting eco-friendly suppliers and products.
- Examine case studies of successful sustainable sourcing strategies.
- Identify methods for detecting and quantifying food loss and waste.
- Discover key metrics and tools for effective tracking.
- Discuss strategies for accurate data collection and waste reduction.
- Understand the impact of packaging and single-use items on sustainability.
- Learn about alternatives to reduce packaging waste.
- Review case studies of innovative and effective packaging solutions.
- Learn practical steps for creating sustainable menus.
- Explore tools and techniques for tracking progress and measuring success.
- Discuss the long-term benefits of implementing sustainable menu practices.
WHO IS THIS PROGRAM DESIGNED FOR?
This program is designed for accommodation providers, including supply managers, community managers, short-term rental owners, and hospitality professionals seeking to enhance their knowledge of sustainable food management. Whether you’re just beginning your sustainability journey or looking to enhance your current practices, this online course provides practical insights, expert advice, and actionable strategies to foster a more sustainable and impactful experience for both guests and staff.
Meet our instructors
XAVIER FONT
Professor of Professor of Sustainability Marketing at the University of Surrey
Xavier is a professor, researcher and consultant specializing in sustainable tourism production and consumption. With expert knowledge on everything from sustainable tourism certification to sustainability marketing and policies, his work has been widely published. He serves as an advisor in the Travalyst coalition, where he uses his research experience to inform efforts and help stakeholders align on sustainability frameworks for the supply chain of the tourism sector.
ROB FETTER
Senior consultant, ERM
Rob has 22 years of experience in sustainability and environment with a strong focus on food and agriculture. He has advised numerous clients in the food and fiber value chain on sustainable supply chains and climate strategy, including upstream (farms and input suppliers), midstream (buyers and distributors), and downstream (retail and food service). He spent several years working and living on diversified farms and has written extensively on agricultural community resilience, regenerative agricultural practices, and related topics.