Sustainability

Overview

HOURS


REFERENCE:

Servsafe coursebook. 5th ed. (2008). Chicago: National Restaurant Association Solutions.

Established Goals

ACF Standards

ACF STANDARD 12: SUSTAINABILITY

PURPOSE: To foster awareness of sustainability issues impacting the culinary industry.

Competencies (13) – Students will be able to:

1. Define recyclable, reusable and biodegradable.

2. Identify environmentally friendly cleaning products that could be utilized in place of current products used. Keeping in mind comparable cost comparisons

3. List products being used in your kitchen/lab that could be recycled

4. Compare different types of composting

5. Identify products appropriate for composting

6. Research recycling and composting policies in your municipality

7. Survey all faucets to identify any leaks

8. Identify simple steps to conserve water

9. Identify a variety of areas where waste control can be utilized in the kitchen

10. Define “energy efficient”

11. Define and understand the concept of “food miles”

12. Identify the pros and cons of purchasing locally

13. Discuss the pros and cons of menuing seasonal products

Common Core Standards

CCSS.ELA-Literacy.W.9-10.8 Gather relevant information from multiple authoritative print and digital sources, using advanced searches effectively; assess the usefulness of each source in answering the research question; integrate information into the text selectively to maintain the flow of ideas, avoiding plagiarism and following a standard format for citation.

CCSS.ELA-Literacy.RI.9-10.1 Cite strong and thorough textual evidence to support analysis of what the text says explicitly as well as inferences drawn from the text.

CCSS.ELA-Literacy.RI.9-10.2 Determine a central idea of a text and analyze its development over the course of the text, including how it emerges and is shaped and refined by specific details; provide an objective summary of the text.

Learner Expectations

1. Literacy Skills: To be literate in the 21st century students know the language of disciplines and express what they know in multiple ways in order to function successfully in study and work.

4. Career Awareness: Students know and understand their likes, dislikes, and talents and how those connect to post-secondary education and careers. Students know how to access career information and align it to their strengths.

Understandings

  • I will understand the factors in the culinary industry that affect the management of natural resources, costs of resource extraction, waste management, consumption, and those factors that affect human sustainability including agricultural efficiency, levels of conservation, and planning.

Essential Questions

  1. What is a sustainable culinary industry?
  2. How does sustainable differ from conservation?
  3. What does a sustainable food service facility look like?
  4. How do you know your restaurant is sustainable?

Key Knowledge & Skills

Upon the completion of this unit I will be able to demonstrate the following knowledge:

  • Recyclable, reusable, and biodegradable
    • Establish a recycling program
  • Environmentally friendly cleaning products
    • Research and compare cost benefit analysis on cleaning prod.
  • Products that could be recycled
    • Identify products to be recycled
  • Products appropriate for composting
    • Identify and compost kitchen waste
  • Conserve water
    • Figure out water usage and make recommendations on conser.
  • waste control
    • Control and minimize waste
  • Energy efficient
    • Make recommendation on how to save energy and justify
  • Food miles purchasing locally
    • Source products that minimize food miles
  • Pros and cons of menuing seasonal products
    • Source products for seasonal menus

Evidence of Understandings

Self-Assessment & Reflection


Multiple Summative and Formative Assessments


Performance Task