Sustainability in catering — local sourcing, waste

What you'll learn

1. 1

   Imagine a chef buying carrots from Farmer Sue down the road instead of a supermarket 200 miles away. 🥕

2. 2

   Which of these is an example of local sourcing? 🧑‍🌾

3. 3

   Drag the ingredients to show which ones are locally sourced vs. not. 🗺️

4. 4

   Let's work out the food waste from a catering order. 📝

5. 5

   If a kitchen orders 100 kg of chicken and 15 kg is wasted, what percentage is waste? 🐔

6. 6

   Plan a sustainable menu: choose local ingredients and avoid waste. 🍽️

7. 7

   Which action BEST reduces food waste in catering? ♻️