• 4. Asigurarea calității în turism și alimentație 
• 6. Realizarea proceselor de bază în alimentație 
• 7. Pregătirea sortimentului de preparate și băuturi 
• 15. Organizarea producției în gastronomie 
• 16. Aplicarea principiilor calității în gastronomie 
• 17. Promovarea producției gastronomice

• Activități la clasă bazate pe conținutul CDL-ului dezvoltat (Curriculum în Dezvoltare Locală);
• Workshop-uri de cooking/gastronomie organizate de Carrefour în școală, în concordanță cu noua disciplină dezvoltată în proiect (Gastronomie sustenabilă);
• Activități în care elevilor le sunt prezentate modurile de lucru din anumite departamente, în special din zona de gastronomie, managementul deșeurilor, protecția mediului, aprovizionare pe lanțuri scurte în zona de food și gastro etc.

#ClimateActionDay #ClimateActionEdu #TakeActionGlobal #SustainableCooking

#ClimateActionDay #ClimateActionEdu #EatForChange #TakeActionGlobal #SustainableCooking

#ClimateActionDay #ClimateActionEdu #EatForChange #TakeActionGlobal

#gastronomiesustenabilă

This learning path begins by examining the true cost of the current approach to food production. It then explores the catalytic role of cities and how they can seize the opportunity to change the global food system through three ambitions:

1. Sourcing food grown regeneratively, and locally where appropriate

2. Designing and marketing healthier food products

3. Making the most of food

In a circular economy, organic resources such as those from food by-products, are free from contaminants and can safely be returned to the soil in the form of organic fertiliser. Some of these by-products can provide additional value before this happens by creating new food products, fabrics for the fashion industry, or as sources of bioenergy. These cycles regenerate living systems, such as soil, which provide renewable resources, and support biodiversity.

Half of the world’s population currently lives in cities. This number is expected to grow to 68% by 2050 at which stage 80% of the world’s food will be eaten within cities.

By using circular economy thinking, cities, and the businesses and people in them have the power to transform the food system.

But what would that look like?

Food would be grown in ways that support ecosystems instead of damaging them. And it would be sourced locally, when it makes sense.

We would make the most of food, avoiding edible food waste and using organic by-products to improve soil fertility to grow new ingredients, along with other uses.

At the outset, chefs and food brands would consider these principles when they’re planning what goes on our plate.

It sounds simple - but it’s one of the most ambitious and profound challenges of our time.

If we get it right, we’ll help avoid a climate crisis, restore biodiversity, improve human health and reconnect people with their food - all the while creating new business opportunities.

#ClimateChange

#Biodiversity

#HumanHealth

#FoodWaste

#CircularEconomy

#SustainableCooking