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Suscooks course

Guest accessSelf enrolment

The role of the cook in driving positive change

Social, economic and environmental impacts of food

What we mean by sustainability and sustainable food?

Module 2: Planning

Understanding your customer

Balancing health, sustainability and cost

Menu planning for step by step change

Module 3: Procurement

Identifying sustainable food

Sourcing sustainable food

Keeping your costs down

Module 4 - Preparation

Making meals with healthy and sustainable ingredients

Sustainable kitchen management

Minimising packaging and waste

Module 5: Promotion

Presentation, setting and customer relationship

Developing a culture of sustainability and excellence

Marketing and communications

Module 1: Cooks can change the world