Activity 2: Examine sustainable resourcing in commercial kitchens and the implications this has for developing a sustainable supply chain:
-Introduction to sustainable food :
—————————————————————————————————————-
————————————————————————————————————–
————————————————————————————————————–
————————————————————————————————————-
1- Ace my homework – Write my paper – Online assignment help tutors – Discuss the characteristics of ethically and sustainably produced food
the characteristics of ethically and sustainably produced food:
o Understanding fair trade:
o Animal welfare friendly:
o Free-range:
o Farm assured:
o Organic:
o Local produce:
o Genetically modified food:
o Sustainable and farm fishing:
2-Assess how the choice of suppliers impacts the sustainability of the commercial kitchen
( Use available information’s to make judgment )
Use of ethical sourcing and suppliers: How did it impact the sustainability of the commercial kitchen
Seasonality: How did it impact the sustainability of the commercial kitchen
Local suppliers: How did it impact the sustainability of the commercial kitchen
Working closely with supplier to build sustainable supply chains: How did it impact the sustainability of the commercial kitchen
Conclusion and valid point of view :
—————————————————————————
—————————————————————————————————–
—————————————————————————————————–
—————————————————————————————————–
—————————————————————————————————–
3-Analyze 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
4-Critique ( 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 :………..
Conclusion:……………….
—–
Examine the implications of sustainable resourcing in commercial kitchens for building a sustainable supply chain in Activity 2:
-An overview of sustainable food:
————————————————————————————————————————————————————————
———————————————————————————————————————————————————————
———————————————————————————————————————————————————————
————————————————————————————————————-
1- Ace my homework – Write my paper – Online assignment help tutors – Discuss the characteristics of ethically and sustainably produced food
the characteristics of ethically and sustainably produced food:
o Understanding fair trade:
o Animal welfare friendly:
o Free-range:
o Farm assured:
o Organic:
o Local produce:
o Genetically modified food:
o Sustainable and farm fishing:
2-Assess how the choice of suppliers impacts the sustainability of the commercial kitchen
( Use available information’s to make judgment )
Use of ethical sourcing and suppliers: How did it impact the sustainability of the commercial kitchen
Seasonality: How did it impact the sustainability of the commercial kitchen
Local suppliers: How did it impact the sustainability of the commercial
