Citation required
Chef: Rasha Najjar
Student Name:
Activity 2: Examine sustainable resourcing in commercial kitchens and the implications this has for developing a sustainable supply chain:
-Introduction to sustainable food :
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 thecommercial kitchen
( Use available information’s to make judgment )
· Use of ethical sourcing and suppliers: How didit impact the sustainability of thecommercial kitchen
· Seasonality: How didit impact the sustainability of thecommercial kitchen
· Local suppliers: How didit impact the sustainability of thecommercial kitchen
· Working closely with supplier to build sustainable supply chains: How didit impact the sustainability of thecommercial kitchen
Conclusion and valid point of view:
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>?
· 1
· 2
· 3
· 4
· 5
· 6
detailed examination for all the factors involved
( Asses or analyze ) the steps that need to be taken to implement a sustainable food purchasing policy in a commercial kitchen.
A. Set the Stage for Success:
B. Identify the Parties and Nature of the Effort:
C. Establish a Vision:
D. Anticipate Challenges, Identify and Prioritize Opportunities:
E. Identify Strategies, Standards and Compliance Mechanisms:
F. Establish a Baseline:
G. Set Goals:
H. Create an Action Plan:
I. Create an Evaluation Plan:
J. Communicate Your Effort and Your Accomplishments:
Valid point of view:………..

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