Module 4

Introduction

This module is designed as a valuable tool to learn more about the use of local traditional products and organic ingredients and their impact on the local economy and society. Some key questions that will be answered are the following. What are the benefits? What is the impact on your daily business? What do you have to consider? What impact do you make?

Objectives

The main objective of this module is to promote a change in attitudes and behaviour and the adoption of sustainable practices regarding local traditional products and the economy. This objective will be achieved by illustrating practical examples of how choosing local and traditional products and organic ingredients is better for the local economy, healthier for society, and does less harm to the environment. Additionally, the chapter aims to share initiatives and best practices that will act as eye-openers and inspire HoReCa sector representatives (front-line employees, executives, entrepreneurs) and HoReCa VET sector administrative and teaching staff to act sustainably.

Learning Outcomes

In module 4 you will learn (about):

• Being able to analyse the products needed for the menu that are available within a radius of up to 250km.

• Being able to think of alternatives for products that are not available regionally (outside a radius of 250 km).

• Being able to work with residual products and misfits from producers which contributes to strengthening the local economy (and, of course, prevents food waste).

• Being able to redefine your menu and build your menu on what comes from using organic ingredients.

• Being able to create a dish that consists primarily of organic ingredients.

• Being able to develop a menu based on seasonal products.

• Being able to create awareness among guests, suppliers, partners, colleagues, etc., about the role they can play in making the hospitality sector more sustainable or on whom the activities for making the hospitality sector more sustainable have an impact.

This module refers to the Sustainable Development Goals (SDGs)


References:

1. European Commission (n.d.). EU Platform on Food Losses and Food Waste. Europa.eu. Retrieved September 4, 2023, from https://food.ec.europa.eu/safety/food-waste/eu-actions-against-food-waste/eu-platform-food-losses-and-food-waste_en

2. European Commission (n.d.). Farm to Fork Strategy. Europa.eu. Retrieved September 4, 2023, from https://food.ec.europa.eu/horizontal-topics/farm-fork-strategy_en