In conjunction with the International Chefs Day, Taylor's University, School of Food Studies and Gastronomy proudly presents their Culinary Webinar Series with the theme of Future Chef.
The global culinary landscape is slowly starting to shift. There are signs of a nascent transition to a food system built around sustainability. Chefs have a very important role to play in helping to create a “new normal” of re-balanced food consumption and industry transition. A recent found a strong appetite for an environmentally and socially responsible recovery as restaurants and caterers build back from the COVID-19 crisis. The pandemic has certainly altered the way global foodservice and gastronomy industries execute their organizational and operational processes.
This indicates an urgent need and opportunity to equip future chefs with the adaptability skills. This can be achieved through a significant update to mainstream training. This webinar aim is to help transform mainstream culinary education in line with the knowledge and skills that chefs need for a more sustainable food future. Please join us to hear what the experts got to say!
sustainable food consumption 在 Environmentally Sustainable Food Consumption: A Review ... 的相關結果
From a goal-directed perspective, food consumption can be directed at the goal of minimizing adverse environmental impact, but people also buy ... ... <看更多>