Module 1

Introduction

This module introduces you to the concept and context of sustainability in HoReCa and provides you with key introductory knowledge regarding its importance for the HoReCa sector.

Objectives

This module aims to provide you with useful knowledge about the HoReCa sector and the concepts of Sustainability and Sustainability Competence according to the EU’s GreenComp, the United Nations, and the Aim2Sustain project. Additionally, you will learn about the importance of sustainability for the HoReCa sector, through the study a Best Practice. Finally, you will comprehensively assess your current knowledge and skills in addressing sustainability challenges through a reflective activity.

Learning Outcomes

In Module 1 you will learn (about) the:

  • Definition of HoReCa sector.
  • Definition of Sustainability and Sustainability Competence according to the EU’s GreenComp, to the United Nations and to the Aim2Sustain project.
  • Importance of sustainability for the HoReCa sector.
  • Elements that constitute sustainability as a competence in the HoReCa sector.

This module refers to the Sustainable Development Goals (SDGs)


Supplementary material

Additional resources for further learning:

References:

Eurofound (2018). Representativeness of the European social partner organisations: Hotels, restaurants and café (HoReCa) sector. Retrieved December 12, 2023, from https://euagenda.eu/upload/publications/untitled-191877-ea.pdf

European Commission (n.d.). GreenComp The European sustainability competence framework. JRC Publications Repository. Retrieved September 4, 2023, from https://publications.jrc.ec.europa.eu/repository/handle/JRC128040

European Foundation for the Improvement of Living and Working Conditions (2012). Representativeness of the European social partner organisations: the Hotel, restaurant and catering (HoReCa) sector. Retrieved December 12, 2023, from https://ec.europa.eu/social/BlobServlet?docId=9306&langId=en#:~:text=of%20the%20European-,social%20partner%20organisations%3A%20the%20Hotel,restaurant%20and%20catering%20(HoReCa)%20sector

García-Madurga, M. Á., Esteban-Navarro, M. Á., & Morte-Nadal, T. (2021). CoVid Key Figures and New Challenges in the HoReCa Sector: The Way towards a New Supply-Chain. Sustainability, 13 (12), 6884. https://www.mdpi.com/2071-1050/13/12/6884/

Sustainability skills for HoReCa / Aim2Sustain (2023). Guidelines for Sustainability as a Competence in HoReCa. Retrieved December 12, 2023, from https://aim2sustain.erasmus.site/guidelines-for-sustainability-as-a-competence-in-HoReCa/

UNESCO (n.d.). Education for Sustainable Development Goals: Learning Objectives (Page 10). Retrieved December 12, 2023, from https://unesdoc.unesco.org/in/documentViewer.xhtml?v=2.1.196&id=p::usmarcdef_0000247444&file=/in/rest/annotationSVC/DownloadWatermarkedAttachment/attach_import_82603519-4d73-431c-9324-8e0dcc1b6b1e%3F_%3D247444eng.pdf&locale=en&multi=true&ark=/ark:/48223/pf0000247444/PDF/247444eng.pdf#815_18_Learning%20Objectives_int_En.indd%3A.121511%3A374UNESCO (n.d.). The 17 Goals. Retrieved December 12, 2023, from https://sdgs.un.org/goals

UNESCO (n.d.). UNESCO and Sustainable Development Goals. Retrieved December 12, 2023, from https://en.unesco.org/sustainabledevelopmentgoals

United Nations (n.d.). The 17 Goals. Department of Economic and Social Affairs. Retrieved December 12, 2023, from https://sdgs.un.org/goals