Sustainability Training for the Food Sector

We have the specialist qualifications and experience to empower your teams with the knowledge and skills needed to implement your Sustainability strategy

Our Training is not only CPD Accredited, it is the only Training in the sector that provides everything  businesses need – from back to front of house –
to safely and effectively cater to the increasing numbers of customers
wanting plant-based, healthy & free-from food.

A unique combination of risk and control learning objectives delivered by
a Food Safety expert, combined with practical hands-on techniques and
skills from our Nutrition trained Chefs who are specialists in low carbon, plant-based, healthy, & free-from cooking

Covering: Regulations and Legislation on Sustainability, allergen management and health claims, practical free-from, plant-based, healthy and reduced waste cooking techniques, and more 

Our Training is CPD Accredited

Our full course content also provides everything attendees need to
achieve a RSPH Certification: Level 2 Award in Identifying &
Controlling Food Allergy Risks, as well as the enhanced content that we provide in other topics such as plant-based, free-from and healthy & sustainable cooking

Training that's relevant for the entire Food Sector

Training delivered by experts with Sustainability, Agriculture and food sector expertise, which covers food sector specific challenges and opportunities across the food supply chain from farm to fork and retail

Sustainability for Food Sector

Sustainability Training for Food sector, covering global sustainability issues and how they interconnect with the food sector.  Training delivered by experts with Sustainability, Agriculture and food sector expertise, which covers food sector specific challenges and opportunities across the food supply chain from farm to fork and retail.

Empower your teams and learn the strategies to implement efficient workflows and practices that embed sustainability across your entire operations, help you cut your emissions to achieve net zero targets, and be more profitable.

Covering: Regulations, customer drivers, sourcing strategies, menu strategies, effective communication skills, customers, investors and more.

This course comprises a unique combination of awareness building, interactive discussions and workshops, and practical skills required to implement effective actions and strategies to embed sustainable practices across processes such as sourcing, recipe and menu strategies, food production and food service, and reduce health and emissions impacts. 

Practical skills include implementing sourcing strategies and standards, communication strategies, as well as practical hands-on techniques and skills from specialist Nutrition trained Chefs who are specialists in low-carbon, nutritionally balanced and plant-based cooking, and waste repurposing for lower emission menu planning.

We’ve partnered with the Royal Agricultural University, FarmED and Chefs Farms, providing credible Sustainability information and learning objectives in all our Training content, and incorporating on-farm education sessions

Farm locations:

FarmED – Chipping Norton, Cotswolds

Chefs Farms – Storrington, West Sussex

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Kitchen Team Training

Our BOH and Kitchen Training is the perfect combination of of Sustainability, Health & Safety legislation, and industry best practice, delivered by a Food Health & Safety expert, coupled with practical hands-on Training in sustainable cooking practices such as: low-carbon, plant-based, free-from, healthy and waste repurposing cooking techniques

We work with you to create a bespoke course that fits your business and your team’s skills and needs.  We can train them in online or in-person, in hourly, half-day or full-day sessions.  These can be staggered over days, weeks or months – whatever suits your team schedule and your business opening hours

It’s all about helping you create food that is more sustainable, low carbon, healthier, and more inclusive, so that all customers can enjoy it, regardless of their dietary needs.

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BOH Training content

  • Module 1: Legislation & operational, includes RSPH Level 2, coupled with our extra enhanced content- 1 day 
  • Module 2: Practical healthy, plant-based & free-from – 1 day covering: Plant-based, Gluten-free, Dairy-free, Fermentation, Health trends, Food waste repurposing  

★ £Price discounts if modules 1 & 2 booked at same time

  • Bespoke content can include topics such as:
  • How to adapt traditional meals for plant-based, free-from and lower-carbon
  • Fermentation
  • Waste repurposing
  • Seasonal cooking
  • Plant based: Flavour combining for umami and ‘meaty’ flavours, and texture creation
  • Plant-based proteins, and Nutritionally balanced meals
  • Creative cooking with grains & pulses
  • Cooking with superfoods for functional health, gut health, fermentation, immune boosting, special diets
  • Vegan & dairy-free desserts, patisserie and baking
  • Vegan & dairy-free cheeses
  • And more…

Customer Service Training

Making sure your teams are Trained in the latest regulations, including health claims, is not only a compliance requirement, but essential in helping you provide safe catering to your customers.

Confident, empowered Front of House teams who can speak to your customers with ease about your free-from, sustainable, plant-based and healthy menus, and your sustainability practices, will do wonders to make your customers feel safe and assured, and coming back again and again.  Investing in Training of your teams to build their confidence can help you retain good staff.

Investing in Training of your teams to build their knowledge and confidence can help you retain good staff.

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FOH Training content

Our FOH Training is the only food sector Training that covers content for customer facing staff in plant-based, free-from and health claims for healthy food, empowering teams to speak confidently and provide accurate safe information to your customers 

We cover: legislation, regulations and best-practice, including for health claims, as well as health and sustainability trends, so that your staff are well informed of customer expectations

It’s all about helping you deliver an end-to-end excellent service to your customers, regardless of their dietary needs, making them feel safe and reassured, so they keep coming back again and again

  • Module 3: Front. of House & internal comms – 3.5 hours, 

★ £Price discounted rate per delegate if all modules 1, 2 & 3 (incorporating BOH, Kitchen & FOH Training content) booked at same time.  See Modules 1 & 2 for Back of House Training above

  • Module 3a – Communications – internal & customer – Effective internal and external communications, to deliver safe, compliant service and a positive dining experience for customers
    • Identify Regulations, Legislation, and industry best practice which relate to Sustainability, allergen management, free-from and health claims, catering to plant-based/vegan consumers, and health & nutrition claims.
    • Learn free-from and plant-based ingredients cooking principles & techniques, and Sustainability terminology so they can talk confidently with customers to make them feel at ease and welcome
    • Learn how to comply with current Food Safety Legislation and how to identify and control allergenic and cross contamination hazards
    • Learn about Health & Nutrition trends, and the Legislation on health claims, to ensure they are communicated appropriately and confidently to customers.

    Module 3b – Communications – internal & customer – Positive communication techniques, role plays, practical skills to deliver a positive dining experience for customers; implementing effective internal Standard Operating Procedures (SOPs) for end to end enlightened customer dining experience from back to front of house

    • Identify opportunities to improve the end to end dining experience for customers, through the development of standard operating procedures (SOPs) that enhance the process from customer booking through to delivery, and service.
    • An understanding of the appropriate signage, menu designs and recipe / allergen tables, required to communicate all things to do with allergens and other free-from claims
    • And understanding of the latest technology (web based and phone apps) that can be used to ensure all members of staff are providing consistent information to customers.
    • Role plays – Learn in practice, to have the confidence to use the right language, and service approach to deliver a safe, positive experience to all customers, so customers will want to return again and again

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Want to be more Sustainable and Profitable?

Book a FREE consultation


+44 7810 311742

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