This course will review strategic implementation of best practices that accelerate efforts to move people towards healthier and delicious foods that improve the overall health, safety, security, and sustainability of our food supply. From large-scale food service kitchens to their own homes, participants will learn about intentional procurement guidelines,  creative climate-smart menus, and  food waste reduction strategies to combat the current climate crisis.

OBJECTIVES 

• Describe how to leverage purchasing power to improve overall health, safety, security, and sustainability of our food supply.
• Promote flavor-focused menus while implementing principles of healthy and sustainable dining.
• Strategize new approaches and enhance current practices in food waste reduction, from data analysis and procurement to portion control.

PRE-READING

• Effectiveness of Strategies to Decrease Animal-Sourced Protein and/or Increase Plant-Sourced Protein in Foodservice Settings: A Systematic Literature Review LINK: https://www.jandonline.org/article/S2212-2672(21)01572-0/fulltext
• JAMA Internal Medicine - Association Between Indulgent Descriptions and Vegetable Consumption: Twisted Carrots and Dynamite Beets

POST-MODULE ACTIVITY (OPTIONAL):

Read the below and share your thoughts in our community!

• Datassential - 2022 Plant-forward Opportunity Report
• Shifting Diets for a Sustainable Food Future