CKM 2

 

Activity 2: Examine sustainable resourcing in commercial kitchens and the implications this has for developing a sustainable supply chain:

 

-Introduction to sustainable food :

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1- Discuss the characteristics of ethically and sustainably produced food

 

• the characteristics of ethically and sustainably produced food:

 

• Understanding fair trade:

 

• Animal welfare friendly:

 

•  Free-range:

 

• Farm assured:

 

• Organic:

 

• Local produce:

 

• Genetically modified food:

 

• Sustainable and farm fishing:

 

 

 

 

 

 

 

 

2-Assess how the choice of suppliers impacts the sustainability of the  commercial kitchen

( Use available information’s to make judgment )

 

• Use of ethical sourcing and suppliers: How did it impact the sustainability of the commercial kitchen

 

 

• Seasonality: How did it impact the sustainability of the commercial kitchen

 

 

• Local suppliers: How did it impact the sustainability of the commercial kitchen

 

• Working closely with supplier to build sustainable supply chains: How did it impact the sustainability of the commercial kitchen

 

 

 Conclusion and valid point of view  :

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3-Analyze the factors involved in the planning of a sustainable menu to meet business objectives.

What are these factors to take into considerations when planning a sustainable menu and how they meet business objectives>?

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detailed examination for all the factors involved

 

4-Critique  ( Asses or analyze ) the steps that need to be taken to implement a sustainable food purchasing policy in a commercial kitchen.

1. Set the Stage for Success:
2. Identify the Parties and Nature of the Effort:
3. Establish a Vision:
4. Anticipate Challenges, Identify and Prioritize Opportunities:
5. Identify Strategies, Standards and Compliance Mechanisms:
6. Establish a Baseline:
7. Set Goals:
8. Create an Action Plan:
9. Create an Evaluation Plan:
10. Communicate Your Effort and Your Accomplishments:

 

Valid point of view  :………..

Conclusion:……………….