09 - Sustainable Lunchrooms

Looking to go green? Learn more about the ever-increasing importance of reducing environmental impact, as well as achievable tactics to create a sustainable school food program.

Description

In this course you will:

  • Understand the importance of a sustainable meal program and how scratch cooking plays a role in decreasing environmental impact.
  • Identify tactics for reducing food and packaging waste, eliminating highly toxic cleaning products and limiting unnecessary energy use.
  • Determine which kitchen equipment best suits your needs to eliminate excess waste and learn the basics of maintaining equipment.
  • Optimize kitchen and cafeteria layout for efficient use of resources and space.
  • Procure local and sustainable ingredients and track orders to reduce waste and balance finances.
  • Encourage students and your school community to eat sustainably.
  • Create a delivery, receiving, and storage plan to maximize sustainability.
  • Balance financial, health and environmental costs.

 

Course Access lasts for 12 months from purchase for all individually purchased courses as well as for certificates (Gold, Silver, Bronze).

Need technical support? Contact sfi@chefannfoundation.org

Prerequisites

New users must also register or have previously taken the Introduction to School Food Institute.

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