Inclusive and equitable education
Our training material has been developed to bridge the knowledge and awareness gap in the food sector and food service industries about food supply chains and about the impact, environmental, economic and health, of their operations and why it should be important for them. The need to bridge this gap has never been greater than now, where a whole generation of food service operators is lacking skills and knowledge to tackle the environmental and health crisis we are facing.
Equally, both in our training material and recipe development, we promote time honoured, practices from various cultures across the world that have been implemented for hundreds of years to preserve food, reduce food waste and prepare plant based food. We highlight their relevance and importance in the context of food sustainability today, showing that looking back can be sometimes as effective, if not more, than technological and futuristic innovations.